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Sausage Cream Cheese Dip Stuffed Mushrooms are the ultimate delicious appetiser for any occasion! SUPER delicious, this simple recipe makes mushrooms taste so good!
20 - 24
washed, dried with paper towel and stems removed
sweet Italian sausage
dry white wine
finely chopped scallions or green onions,
(I use 3 stalks -- green and white parts)
minced (or 4 small-medium cloves)
freshly ground black pepper
(or regular breadcrumbs) -- OPTIONAL! Leave out for low carb mushrooms
(125 grams) cream cheese
(125 grams) sour cream
freshly grated Parmesan cheese
finely chopped fresh parsley
Preheat the oven to 375°F (175°C). Lightly grease 2 large baking sheets or oven trays with cooking oil spray. Chop mushroom stems finely and set aside.
Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Cook the sausage, breaking it apart with a wooden spoon for 8 to 10 minutes until browned.
Pour in the wine and cook until reduced by half and absorbed into the sausage. Add the chopped mushroom stems and cook for 3 more minutes.
Mix the panko through the sausage. Add in the cream cheese and sour cream continue cooking until the cheese melts becomes creamy through the mixture.
Mix in the scallions, garlic, salt, and pepper and cook for another 2 to 3 minutes, stirring occasionally.
Take off the heat and stir in half of the Parmesan cheese and parsley. Season with salt and pepper to taste (if desired). Allow to cool slightly.
Using a metal spoon, fill each mushroom generously with the sausage mixture. Arrange the mushrooms on both baking sheets in a single layer and drizzle with the remaining oil.
Bake for 20 minutes, until the stuffing is browned and crusty.
Sprinkle with remaining parmesan cheese and continue to bake until the cheese is melted and bubbling (about a further 15 minutes).
Broil in the last 2 minutes to make the topping a little crispy.
ORIGINALLY PUBLISHED DECEMBER 27, 2017.