Sausage & Cream Cheese Stuffed Mushrooms. Explore The Variety Of Different Brunchables. Try Them Today At Your Local Grocer! Quality products from the family company you trust: Johnsonville Sausages.

Sausage making is an outcome of efficient butchery. Traditionally, sausage makers salted various tissues and organs such as scraps, organ meats, blood, and fat to help preserve them. They then stuffed them into tubular casings made from the cleaned intestines of the animal, producing the characteristic cylindrical shape. You can have Sausage & Cream Cheese Stuffed Mushrooms using 8 ingredients and 7 steps. Here is how you cook it.

Ingredients of Sausage & Cream Cheese Stuffed Mushrooms

It's 1.5 lbs of white or crimini mushrooms (about 24 midsize).
It's 1/2 cup of water.
You need 1 lb of breakfast sausage.
You need 1 (8 oz) of block cream cheese - cubed.
It's 2 tbs of mayonnaise.
Prepare 1/2 tsp of dried thyme.
Prepare 2 tbs of chopped green onions.
It's 2 cups of shredded cheddar.

Sausage definition is - a highly seasoned minced meat (such as pork) usually stuffed in casings of prepared animal intestine; also : a link or patty of sausage. How to use sausage in a sentence. We are the UK's number one food brand. Whether you're looking for healthy recipes and guides, family projects and meal plans, the latest gadget reviews, foodie travel inspiration or just the perfect recipe for dinner tonight, we're here to help.

Sausage & Cream Cheese Stuffed Mushrooms instructions

Clean mushrooms, remove stems. Reserve 8 stems, mince to add to filling. Gently scrape out some of the innards of each cap..
Arrange caps top side down in a 9x13 baking dish. Pour 1/2 cup water around caps. Set aside. Preheat oven to 375°F..
Heat a large skillet over medium heat. Add sausage. Cook until browned breaking up to a fine crumble. Sprinkle with thyme and add minced mushroom stems about half way through cooking..
Drain fat off sausage. Return to skillet over low heat. Stir in cream cheese and mayo until well blended. Add green onions. Gently stir to combine. Taste, add salt & pepper if desired. Let stuffing cool 15 minutes..
Once cool, transfer to a gallon size ziploc bag. Squeeze out air and seal. Cut off one lower corner. Now you have a homemade piping bag..
Squeeze stuffing into each cap, distributing as evenly as possible to practically overflow each cap..
Top mushrooms with shredded cheese. Cover dish with foil. Bake covered 20 minutes. Remove foil. Bake 15 minutes more. Garnish with additional green onions for serving if desired. Enjoy!.

I think every Italian family makes this dish, with slight variations of course, within their own family traditions. While this is a fairly standard way of making sausage and peppers, my family uses olive oil rather than butter, uses little or no herbs (fresh basil is always nice here), red wine rather than white, and some crushed or diced canned tomatoes, or marinara sauce. In pastas, soups, breakfasts, and dressings, pork sausage provides a spicy, rich flavor.. Slow Cooker Creole Black Beans and Sausage, World's Best Lasagna, Boilermaker Tailgate Chili, Bow Ties with Sausage, Tomatoes and Cream, Italian Sausage Soup This is a list of notable sausages. Sausage is a food usually made from ground meat with a skin around it.