Monday, December 29, 2014

Best Sausage Stuffed Mushrooms

Ring in the New Year’s Eve party with this irresistible perfect crowd-pleasing appetizer.  
I serve these for special occasions and my guests are still talking about the first time I whipped these up.  They’re gone the minute they hit the table, so make enough for all. 


2 large packages fresh mushrooms, stems                removed 
1 lb Bob Evans original pork sausage
1/2 (4 ounce) package PHILADELPHIA cream cheese
1/4 cup Sargento Parmesan cheese


Heat oven to 350°F. Remove stems from mushrooms.

Place sausage in a pot or skillet. Cook over medium heat until sausage is no longer pink.


Blend cream cheese and parmesan cheese with the sausage. 

Stuff mushroom caps with  1 tablespoon of the sausage mixture.

Bake for 30 minutes. Serve immediately.