Sausage Mushroom Nibbles
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About this recipe:
A great party nibble. Mushrooms are stuffed with a sausage and cream cheese mixture before getting browned under the grill.
225g (8 oz) Italian pork sausage, casings removed and minced
1 (200g) tub cream cheese, softened
1 (250g) punnet mushrooms, stems removed
- Preheat the grill.
- Place sausage in a large, deep frying pan. Cook over medium high heat until evenly brown. Drain and transfer to a medium bowl.
- Blend cream cheese with the sausage. Stuff mushroom caps with the cream cheese and sausage mixture.
- Arrange stuffed mushroom caps on a medium baking tray. Grill in the preheated oven 2 to 3 minutes, until lightly browned.
If you're looking for a crumbly topping, mix together equal parts of finely grated Parmesan and dried breadcrumbs, then sprinkle over the top of the stuffed mushrooms.
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