This is one of my favorite recipes. (Mostly because when I make them I get to eat most of them) This dish would make an excellent appetizer or for a hearty snack. The critics are not very fond of these. Critic D loves them. Critic B likes to eat the stuffing part but leaves the mushrooms behind. Critic A loves the mushrooms but not so much the stuffing. I love them all around. This is definitely not a healthy recipe but it is at the top of the list for comfort foods. A few of these is good for the soul! All over rating: ***
Now check out the recipe and try it for yourself.
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12 Portabella Mushroom Caps
1 pkg. of Ground Sausage
2 tsp. of Lemon Juice
¼ stick of Butter
1 ½ pint of Heavy Whipping Cream
6 Saltine Crackers
¼ cup of chopped Green Onions
⅓ cup of Cream Cheese
½ cup of Velveeta Queso shredded cheese
1 tsp. of Worcestershire Sauce
1 tsp. of Garlic & Herb Seasoning
Preheat your oven to 350°. Brown the sausage in a large sauce pot. In a medium sized casserole dish add in the butter, lemon juice, and a dash of pepper. Set the casserole dish in the oven until the butter is fully melted. Meanwhile clean your mushroom caps and take out the stems.
Take the casserole dish out of the oven. Arrange the mushroom caps in the dish and place back in the oven until you finish the rest of the ingredients. In a medium mixing bowl, Mix together the crackers, green onions, cream cheese, shredded cheese, garlic & herb seasoning, and Worcestershire sauce.
Add the mixture to the browned sausage and continue to cook on medium heat. Mix together in pot until cheese is softened. Add in the Heavy whipping cream and continue mixing. Once completely mixed, take the mushrooms out of the oven.
Stuff the mushrooms with this mixture. Add remaining mixture around the mushrooms. Return dish to oven and Bake for 10 minutes.