- Yield: 50 mushrooms
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Need an incredible appetizer to tide over your guests until dinner? This is where stuffed mushrooms come in. This recipe is perfect for pre-game snacking or a side dish to accompany the meal. Either way, you won't have any leftovers after your family tastes them.
- Hot Italian sausage - 1/2 lb
- Bacon, diced - 1/2 lb
- Green onions - 5
- Garlic, minced - 2 cloves
- Mushrooms - 50
- Cream cheese - 8 oz
- Parmesan cheese - 1/4-1/2 cup
- Breadcrumbs for garnish
Preheat pellet grill or oven to 375° F.
Clean all your mushrooms and remove stems. Dice the onions, garlic, and mushroom stems.
Cook the bacon, and pour the fat out of the pan for later. Cook the sausage.
In another pan, cook mushroom stems in 1 T of bacon fat on medium high until tender. Add diced onions, and cook until soft. Finally, toss in the garlic and sauté for 1 minute.
Pour the mixture into a bowl with cream cheese and parmesan cheese. Dice the green onions and add the green pieces. Add crumbled bacon and sausage, and mix until combined.
Fill each mushroom cap with the mixture and roll the tops in breadcrumbs. Arrange in batches in cast iron skillet or pie pan. Bake for 20-25 minutes.
Serve warm and enjoy!