January 14, 2021
Sausage Dip is always the hit food of a party, isn't it?! But have you ever had sausage stuffed mushrooms? Simply, a perfect appetizer! And it is easy to make a ton of these stuffed mushrooms at one time for the days when we can go back to entertaining again. The sausage, tomatoes, green chilies and cheese are amazing on top of a mushroom. It's a great appetizer if you are watching your carbs too. I like to serve them for dinner with a salad. So delicious!
Sausage and Tomato Stuffed Mushrooms
Ingredients:
1 lb.roll of hot pork sausage 1 (10 oz.) can of diced tomatoes with green chilies 1 (8 oz.) package of cream cheese, diced 1/4 tsp. garlic powder 1 to 2 green onions, diced Fresh cracked pepper to taste Paprika
Mushrooms
Brown the sausage in a skillet, crumbling it into small pieces as you go.
Drain the fat out of the skillet.
Add the full can of diced tomatoes with green chilies and the cream cheese to the skillet. Stir until melted and well combined.
Add the pepper, garlic powder and green onions. Cook for a few minutes and stir until combined.
Remove the stems from the mushrooms. (I like to keep the stems and make an omelette with them.)
Place the mushrooms on an oven proof dish, stem side up.
Place a spoonful of the sausage and tomato filling into each mushroom. Make as many as you would like.
Sprinkle the top with paprika.
Bake at 350 degrees for about 20 minutes, until they are golden and bubbling hot. Serve warm.
Note: If you have extra filling left over, it freezes great to use for the next time.
All of my favorites in one easy appetizer! And it is always a hit!