You can see a picture here.
Ingredients:
8 large raw mushrooms
3 oz. cream cheese
4 oz. pork sausage, crumbled
1 thin slice from a large white onion
pepper
salt
olive oil
*Preheat oven to 425.*
1. Remove the stems carefully from the mushrooms. Chop up the stems only and set aside.
2. Begin sauteeing the sausage on the stove.
3. Chop up the onion into tiny bits.
4. Put the chopped mushroom stems and the onion into the pan with the sausage, and continue sauteeing.
5. Wash out the mushroom caps, pat them a bit dry with a paper towel and brush them with olive oil. Set upside down. Sprinkle with salt and pepper. Set cap side down (hollowed side up) in a small metal/tin dish for baking.
6. Finish sauteeing the sausage, mushroom and onion and drain.
7. Soften cream cheese in the microwave for 30 seconds.
8. Add the sauteed, drained ingredients to the cream cheese and mix well.
9. Stuff the mushroom caps with the cream cheese, etc. mixture. They will be over-stuffed and lovely.
10. Bake for 10 minutes. These are done when the mushroom caps have shriveled a little and darkened, and the cream cheese mixture is just barely brown in spots on top.
11. Remove immediately to another dish, as there will be liquid in the bottom that could eventually make your mushrooms soggy. Cool a bit and enjoy!
Mel's Peppery Stuffed Mushrooms
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