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Sausage and Pepper Stuffed Mushrooms Recipe


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     Sausage and Pepper Stuffed Mushrooms

Category   Appetizers
Sub Category   None
Preptime   15 min
  Elizabeth Heiskell

30 nice sized white button mushrooms (big enough to stuff) plus 8 oz mushrooms sliced for filling
1 pound bulk hot or sweet Italian pork sausage (hot Cub sausage)
1 Tbsp canola oil
1/2 cup chopped onion
1/2 cup chopped red bell pepper
8 oz cream cheese, room temperature
1/2 tsp worcestershire sauce

Preheat oven to 350 degrees. Brush the whole mushrooms with a clean,d ry towel to remove any extra organic matter. Pull out and discard the stems and set the mushroom caps aside, stem-side up. NOTE- Gently brushing the mushrooms to remove any organic matter is sufficient. Washing the mushrooms will make them too soft and have a slime-like texture.
In a large skillet, brown the sausage, stirring often for 8-10 minutes, until crumbled and no longer pink. Remove the sausage from the skillet with a slotted spoon and drain well. Wipe out the drippings from the skillet. In the same skillet, heat the oil and cook the sliced mushrooms, onion and pepper until tender, 6-8 minutes.
Stir together cream cheese and worcestershire sauce in a small bowl, then stir into vegetable mixture. Add the cooked sausage. Heat and stir until the cheese is melted.
Stuff the sausage mixture into the mushroom caps. Place the caps on a rimmed baking sheet. Bake until the mushroom caps are tender, 15-20 minutes. Serve immediately.
Serving Suggestions
Made for Christmas Eve 2022.

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