Sausage & Cream Cheese Stuffed Mushrooms. SAUSAGE Meaning: "sausage," from salsicus "seasoned with salt," from Latin salsus "salted," from past participle of Old… See definitions of sausage. Definition of sausage in the Idioms Dictionary. sausage phrase. Definitions by the largest Idiom Dictionary.
A sausage is a food usually made from ground meat (normally pork or beef), mixed with salt, herbs, and other spices, although vegetarian sausages are available. The word sausage is derived from Old French saussiche, from the Latin word salsus. These are fresh sausages that are made normally from pork, but sometimes also, beef or veal. You can cook Sausage & Cream Cheese Stuffed Mushrooms using 8 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Sausage & Cream Cheese Stuffed Mushrooms
- Prepare 1.5 lbs of white or crimini mushrooms (about 24 midsize).
- Prepare 1/2 cup of water.
- Prepare 1 lb of breakfast sausage.
- Prepare 1 (8 oz) of block cream cheese - cubed.
- It's 2 tbs of mayonnaise.
- You need 1/2 tsp of dried thyme.
- You need 2 tbs of chopped green onions.
- Prepare 2 cups of shredded cheddar.
The meat is not cured, sausages must be refrigerated. Sausage definition, minced pork, beef, or other meats, often combined, together with various added ingredients and seasonings, usually stuffed into a prepared intestine or. A sausage strives to discover the truth about his existence. However, after a botched trip to the great beyond leaves one sausage named Frank and his companion Bun stranded.
Sausage & Cream Cheese Stuffed Mushrooms instructions
- Clean mushrooms, remove stems. Reserve 8 stems, mince to add to filling. Gently scrape out some of the innards of each cap..
- Arrange caps top side down in a 9x13 baking dish. Pour 1/2 cup water around caps. Set aside. Preheat oven to 375°F..
- Heat a large skillet over medium heat. Add sausage. Cook until browned breaking up to a fine crumble. Sprinkle with thyme and add minced mushroom stems about half way through cooking..
- Drain fat off sausage. Return to skillet over low heat. Stir in cream cheese and mayo until well blended. Add green onions. Gently stir to combine. Taste, add salt & pepper if desired. Let stuffing cool 15 minutes..
- Once cool, transfer to a gallon size ziploc bag. Squeeze out air and seal. Cut off one lower corner. Now you have a homemade piping bag..
- Squeeze stuffing into each cap, distributing as evenly as possible to practically overflow each cap..
- Top mushrooms with shredded cheese. Cover dish with foil. Bake covered 20 minutes. Remove foil. Bake 15 minutes more. Garnish with additional green onions for serving if desired. Enjoy!.
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