Stuffing Stuffed Mushrooms - Urban Meadow

Stuffing Stuffed Mushrooms - Urban Meadow

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Yields

12

Directions

  1. Preheat your oven to 350°F
  2. Gently clean the mushroom caps and carefully remove the stems. Chop stems and set the full caps aside
  3. Heat the Extra Virgin Olive Oil in a large skillet over medium-high heat
  4. Add the diced onion, bell pepper, and mushroom stems and sauté until tender, about 4-5 minutes
  5. Crumble the Italian Sausage into the pan and cook until deeply browned
  6. Reduce the heat to low. Stir in the softened Cream Cheese until it melts and the mixture becomes smooth
  7. Fold in the dry Stuffing Mix, stirring until evenly combined
  8. Sprinkle on 2 tablespoons of chopped fresh parsley
  9. Transfer the sausage mixture to a mixing bowl
  10. Mix in the Parmesan cheese, eggs, salt and pepper. Taste and adjust the seasoning as needed
  11. Generously spoon the sausage filling into each mushroom cap
  12. Arrange the stuffed mushrooms in a baking dish
  13. Cover the baking dish tightly with aluminum foil and bake for 25 minutes. Remove the foil and continue to bake for an additional 5 minutes, or until the tops are golden brown. Serve and enjoy!

Ingredients

  • 1 (12 Oz) package Urban Meadow Chicken Flavored Stuffing Mix
  • 3 packages baby bella mushrooms
  • 3 links hot or sweet sausage, casings removed
  • 4-6 tbsp extra virgan olive oil
  • 1 cup Urban Meadow Parmesan Cheese
  • 1/2 onion, diced
  • 1 red bell pepper, diced
  • 16 Oz (2 packs) cream cheese
  • 2 Urban Meadow eggs
  • 1 clove garlic
  • 1 tbsp Urban Meadow Salted Butter
  • to taste Urban Meadow salt and pepper
  • to taste parsley