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1. 12 whole, fresh mushrooms
2. 1 tablespoon vegetable oil (any cooking oil is okay)
3. 1 tablespoon minced garlic
4. 1 8 oz. package cream cheese, softened.
5. 1/4 cup grated parmesan
6. 1/4 teaspoon ground black pepper
7. 1/4 teaspoon onion powder
8. 1/4 teaspoon cayenne pepper. (I use 1/8, 1/4 is HOT)
4. 1 small package of italian sausage

Directions:

1. Heat oven to 350*F. Rinse and clean mushrooms with salt and warm water. Carefully break off stems. Chop stems extremely fine and discard any tough pieces)
2. Heat the oil in a skillet, medium heat. Add garlic, italian sausage and chopped stems to the skillet. Fry until moisture is gone and sausage is thoroughly cooked. Set aside to cool.
3. When garlic and mushroom mixture has cooled, stir in softened cream cheese, parmesan, pepper, onion powder and cayenne pepper. The mixture should be very thick. (I fair best stirring with a wooden spoon and I just mash it up).
4. Give each mushroom a generous scoop. Mixture should be somewhat piled on top of the mushroom. Arrange the mushroom in flat baking pan. (I use a cake pan and add about half an inch of water and butter to prevent them from drying out).
5. Cook for 25 minutes or until mushrooms are piping hot and liquid forms underneath the caps.

COMMENTS

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Cadrewolf2
21:22 Jun 28 2024

Sounds yummy

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