Sausage & Cream Cheese Stuffed Mushrooms. Sausages are a meat product usually made from ground meat, often pork, beef, or poultry, along with salt, spices and other flavourings. Other ingredients such as grains or breadcrumbs may be included as fillers or extenders. Some sausages include other ingredients for flavour. Перевод слова sausage, американское и британское произношение, транскрипция, словосочетания, примеры использования. sausage [ˈsɔsɪdʒ]Существительное. sausage / sausages.
Definitions by the largest Idiom Dictionary. A sausage is a food usually made from ground meat (normally pork or beef), mixed with salt, herbs, and other spices, although vegetarian sausages are available. The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted. You can cook Sausage & Cream Cheese Stuffed Mushrooms using 8 ingredients and 7 steps. Here is how you cook that.
Ingredients of Sausage & Cream Cheese Stuffed Mushrooms
- It’s 1.5 lbs of white or crimini mushrooms (about 24 midsize).
- You need 1/2 cup of water.
- Prepare 1 lb of breakfast sausage.
- It’s 1 (8 oz) of block cream cheese – cubed.
- You need 2 tbs of mayonnaise.
- You need 1/2 tsp of dried thyme.
- You need 2 tbs of chopped green onions.
- You need 2 cups of shredded cheddar.
Sausage definition: A sausage consists of minced meat, usually pork, mixed with other ingredients and is. These are fresh sausages that are made normally from pork, but sometimes also, beef or veal. The meat is not cured, sausages must be refrigerated and fully cooked. A sausage strives to discover the truth about his existence.
Sausage & Cream Cheese Stuffed Mushrooms instructions
- Clean mushrooms, remove stems. Reserve 8 stems, mince to add to filling. Gently scrape out some of the innards of each cap..
- Arrange caps top side down in a 9×13 baking dish. Pour 1/2 cup water around caps. Set aside. Preheat oven to 375°F..
- Heat a large skillet over medium heat. Add sausage. Cook until browned breaking up to a fine crumble. Sprinkle with thyme and add minced mushroom stems about half way through cooking..
- Drain fat off sausage. Return to skillet over low heat. Stir in cream cheese and mayo until well blended. Add green onions. Gently stir to combine. Taste, add salt & pepper if desired. Let stuffing cool 15 minutes..
- Once cool, transfer to a gallon size ziploc bag. Squeeze out air and seal. Cut off one lower corner. Now you have a homemade piping bag..
- Squeeze stuffing into each cap, distributing as evenly as possible to practically overflow each cap..
- Top mushrooms with shredded cheese. Cover dish with foil. Bake covered 20 minutes. Remove foil. Bake 15 minutes more. Garnish with additional green onions for serving if desired. Enjoy!.
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