Melvin's recipe -- my favorite -- from the First Capital Christian Church cookbook (with a little revision by me in the cooking stage)
2 lbs large button mushrooms
6 oz cream cheese
12 oz pork sausage
Trim bottoms off of stems. Wash mushrooms and pop out the stems. Chop up for later use. Crumble and beginning browning the sausage, adding the chopped mushroom stems before it's fully cooked. When the sausage is done, drain grease then add the cream cheese and stir until blended. Stuff the mushrooms.
I usually make ahead by a few hours and store in the fridge. Then I bake in a 375 oven for 20 minutes. My Christmas party wouldn't be complete without them!
2 lbs large button mushrooms
6 oz cream cheese
12 oz pork sausage
Trim bottoms off of stems. Wash mushrooms and pop out the stems. Chop up for later use. Crumble and beginning browning the sausage, adding the chopped mushroom stems before it's fully cooked. When the sausage is done, drain grease then add the cream cheese and stir until blended. Stuff the mushrooms.
I usually make ahead by a few hours and store in the fridge. Then I bake in a 375 oven for 20 minutes. My Christmas party wouldn't be complete without them!
No comments:
Post a Comment