These sausage and cream cheese stuffed mushrooms will be the hit of any party. Every time I make them everybody wants the recipe. This is the first time I've shared with such a big crowd. Enjoy!
INGREDIENTS (for 6 servings):
- 1 (12 ounce) package ground sausage
- 18 fresh mushrooms
- 2 (8 ounce) packages cream cheese, softened
- 3/4 cup dry bread crumbs
- 1 cup red wine
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
Preheat oven to 325 degrees F (165 degrees C).
Clean the mushrooms. Remove, chop and reserve the stems.
In a medium bowl, gently mix the chopped mushroom stems, cream cheese and bread crumbs. Mix in the sausage and 1/4 cup red wine.
Using a spoon, stuff the mushroom caps with the chopped stem mixture. Transfer to a large baking dish, and cover with the remaining red wine.
Bake in the preheated oven 25 to 30 minutes, or until the mixture is lightly brown.