Creamy Stuffed Mushrooms
Prep Time
15mins
Time to Table
45mins
Servings
16
Ingredients
- 16 large mushrooms
- 6 ounces bulk pork sausage
- 2 tablespoons dry breadcrumbs
- 1/2 cup shredded Mozzarella cheese
- 6 tablespoons Daisy Sour Cream
- 1 tablespoon vegetable oil
- 1 tablespoon chopped green onions
Ingredients
- 16 large mushrooms
- 6 ounces bulk pork sausage
- 2 tablespoons dry breadcrumbs
- 1/2 cup shredded Mozzarella cheese
- 6 tablespoons Daisy Sour Cream
- 1 tablespoon vegetable oil
- 1 tablespoon chopped green onions
Directions
- Heat the oven to 425 degrees.
- Remove the stems from the mushrooms. Discard the stems and place the mushrooms stem side down on a 15 x 10-inch baking pan with sides. Bake for 5 minutes.
- Meanwhile, cook the sausage in a medium skillet over medium heat until thoroughly cooked; drain if necessary. Stir in the breadcrumbs, cheese and 2 tablespoons of the sour cream.
- Turn the mushroom caps stem side up and brush with oil.
- Heap the sausage mixture onto the mushrooms (about 1 tablespoon each). Bake for 7 to 10 minutes or until hot and bubbly.
- Sprinkle the mushrooms with the green onion and dollop with the remaining sour cream.
- Calories:67
- Cholesterol:13
- Protein:3
- Sodium:107
- Total Carbohydrate:2
- Total Fat:5
