Creamy Sausage Stuffed Mushrooms {Three Ingredients}

It’s almost here. Game day. Super Bowl Sunday, one of the biggest food days of the entire year and I’m feeling a little off my game. Things are busy. Kids can be picky. Time is scarce. Are you feeling it or is it just me? Crunch or not, these are always a crowd pleaser and with only three ingredients, they are perfect for those times when quick and easy is what you need. Fast. Simple. Delish. You can’t go wrong with sausage and mushroom, it is one of my favorite combinations…. pizza, yes, please! Even if you aren’t running around all crazy like, you should still totally make these. They are a favorite around here, which is why we have to deal with a before picture instead of an after. There just aren’t ever any left over. Which technically is a good thing, right?

Creamy Sausage Stuffed Mushrooms
  1. 16 oz. roll of ground sausage, use regular or spicy, whichever you prefer
  2. 8 oz. cream cheese
  3. 2 (10 oz.) containers of mushrooms
  1. Wash mushrooms and remove stems. Set aside to dry. Preheat oven to 350 degrees. In a frying pan, brown sausage. When it is finished, drain the grease off, if there is any. Mix cream cheese into sausage and stir until it has melted smooth and evenly coats sausage. Spoon sausage filling into mushroom caps. Place on a cookie sheet and bake for 30 40 minutes or until the mushrooms are bubbling and warmed through and have started to brown, (my picture was taken before they were baked, good thing sense there weren't any left to photograph). If preferred, the mushrooms can be cooked on the plate in the microwave instead.
Jasey's Crazy Daisy

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