Tuesday, July 2, 2013

Easy Appetizer: Stuffed Mushrooms

  1. Large mushroom caps (number dependent upon desired serving size)
  2. 3 cups chicken stock
  3. 1/2 -1 lb. pork sausage
  4. 1 block cream cheese
  1. Clean mushroom caps thoroughly
  2. Remove sausage from casing (if necessary)
  3. Mix sausage and cream cheese together in bowl
  4. Bring chicken stock to a simmer
  5. Soak mushroom caps in simmering stock for 10-12 minutes
  6. Fill soaked mushroom cap with sausage + cream cheese mixture
  1. Preheat over to 400 degrees farenheit
  2. Place filled mushroom caps on nonstick baking sheet
  3. Bake for 12-15 minutes (or until sausage is golden brown)
  4. Remove from over, serve and enjoy