This recipe for stuffed mushrooms comes straight from Yianni’s restaurant. They were always a big seller on any menu. Mushrooms are delicious, for most of us, anyway. Sausage and cream cheese are, too, Whether you’re on a low-carb, ketogenic diet or not, stuffed they make a delicious appetizer or tapas plate. I even eat them as a side dish or have them for an afternoon snack. Better yet, these delightful treats are simple to make.
To get started, let’s get the ingredients:
- 2 small boxes of mushrooms, about 26
- 10 ounces of pork sausage, cooked and crumbled
- 2 scallions, finely chopped
- 3 cloves of garlic, minced
- 10 ounces of cream cheese, softened
- 1/4 cup grated parmesan
- 1 tablespoon Worcestershire Sauce
- 4-5 drops of Tobasco Sauce
You’ll need a few kitchen utensils to make these magic mushrooms.
Be sure you have a knife, medium bowl, garlic press, skillet and a 9×13 pan handy before beginning.
Now that we’ve got the goods, let’s make them.
To start, preheat the oven to 400 degrees. Then, remove the stems and chop them finely. Chop the scallions, mince the garlic and set aside. Next, Sauté the sausage into small crumbles and set aside in a medium bowl. Sauté the mushrooms and scallions in the sausage grease until they’re soft, and then add in the garlic. To finish, Combine all the ingredients together in a bowl and mix well. Finally, spoon the mixture into the mushroom caps and place in a 9×11 pan, careful not to let them fall over and bake them for 11-15 minutes or until warmed through.
Fortunately, they only take 15-20 minutes to prepare the ingredients, 15 minutes to sauté and another 15 to cook. Plus, this appetizer is always a big hit at any dinner or party. I hope you enjoy this delicious treat soon.
Also published on Medium.