1 8oz. carton of cremini mushrooms (baby portobellas) approximately 12 mushrooms
1 and 1/2 links Italian Sausage (I use the Johnsonville chicken and pork mix)
2 tablespoons cream cheese (or 2 laughing cow wedges)
1/4 of a sweet bell pepper, finely chopped
1/4 of a sweet onion, finely chopped
1/2 cup mozzarella, shredded
Remove casings from sausage links and brown with onion and pepper. Drain off any fat and let cool. While cooling, preheat oven to 350 F, clean mushrooms and remove stems. Using a mini scoop, like a tiny melon baller, remove more mushroom flesh from stem area allowing more stuffing space. Place mushrooms on a baking sheet. Add cream cheese to sausage mix and thoroughly combine and scoop into mushrooms. Top each mushroom with shredded mozzarella and bake for 25 minutes.
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1 and 1/2 links Italian Sausage (I use the Johnsonville chicken and pork mix)
2 tablespoons cream cheese (or 2 laughing cow wedges)
1/4 of a sweet bell pepper, finely chopped
1/4 of a sweet onion, finely chopped
1/2 cup mozzarella, shredded
Remove casings from sausage links and brown with onion and pepper. Drain off any fat and let cool. While cooling, preheat oven to 350 F, clean mushrooms and remove stems. Using a mini scoop, like a tiny melon baller, remove more mushroom flesh from stem area allowing more stuffing space. Place mushrooms on a baking sheet. Add cream cheese to sausage mix and thoroughly combine and scoop into mushrooms. Top each mushroom with shredded mozzarella and bake for 25 minutes.
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