STUFFED MUSHROOMS

These delicious stuffed mushrooms were one of the featured appetizers at the “Taste & See” Cookbook fundraiser for the Prison Ministry through Hill Country Ministries, back in July. They were a hit! I personally came home and had been dying to make them. When we had my brother and sister in law over for dinner, it was the perfect time! Trust me, these get devoured and the thing is, they are SO EASY! I’ve said it before, when it comes to cooking, I love easy and fast, especially with young kids. I had always thought of stuffed mushrooms to be difficult, but I am here to tell you this is about as easy as it gets! We had them as an app before a steak dinner, but really they’d be a hit with almost anything. I would definitely say, make more than you anticipate getting eaten, because they WILL get eaten! Also, I had really large mushrooms, so depending on size of the mushroom, will depend on how many you have. With it being weekend, you could even put these together easily this weekend. Mmm! Enjoy, friends!

STUFFED MUSHROOMS p. 25

1 lb sausage (Owens or Jimmy Dean, or your choice)

1 lb mushrooms

1 (8 oz) pkg cream cheese

Wash mushrooms. Twist stems out. Discard or save stems for another dish; set mushrooms aside. Brown sausage and drain thoroughly. Mix sausage with cream cheese and stuff the mushrooms. Bake on a flat sheet pan at 350 degrees for 12-15 minutes.