Creamy Stuffed Mushrooms

prep time icon

Prep Time

15mins

time to table icon

Time to Table

45mins

serves icon

Serves

16

shop nowprint recipe
Share:

Ingredients

  • 16 large mushrooms
  • 6 ounces bulk pork sausage
  • 2 tablespoons dry bread crumbs
  • 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 bread crumbs
  • 1/2 cup shredded Mozzarella cheese
  • 6 tablespoons Daisy Sour Cream
  • 1 tablespoon vegetable oil
  • 1 tablespoon chopped green onions

Directions

  1. Heat the oven to 425 degrees.
  2. 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.
  3. 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.
  4. Turn the mushroom caps stem side up and brush with oil.
  5. Heap the sausage mixture onto the mushrooms (about 1 tablespoon each). Bake for 7 to 10 minutes or until hot and bubbly.
  6. 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

Recommendations