Sausage Stuffed ‘Shrooms

I feel like winter holidays need a sausage dish; whether it be sausage stuffing or sausage balls, it’s just a festive comfort food. This year I made something different and I’m so glad I did! I made around 50 of them, and there was not a single one leftover.

Begin with whole Bella mushrooms and rinse well.

Remove the stems and save them for dicing.

Spray a baking dish (or 2!) with non-stick spray and place your mushrooms hole side up.

Warm a tablespoon of EVOO in a sauce pan and combine your diced stems, 1 chopped onion, and 1lb of Italian sausage. I used mild, but sweet or spicy would be delicious as well. Cook until sausage is fully browned. Add in 1 minced garlic clove and cook for 1 minute, until fragrant. Remove from heat.

Let cool completely.

Stir in 1C herb stuffing mix, 1/3C Monterey Jack cheese, 3tbl mayo, and 1/2tsp black pepper.

Fill your mushroom caps. Bake at 400 degrees for 20 minutes, top with fresh parsley and serve!

Note: These can be prepared the night before.🙌🏼

Adapted From – Spicy Southern Kitchen

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