Marvelous Mushrooms Stuffed with Sausage

Ingredients:

• 1 pound fresh button mushrooms
• 1 lb. package sausage (for variety, try using Italian sausage)
• 1 bunch green onions (6) (Plus 2 more green onions chopped for use as a garnish after the mushrooms are cooked)
• 2+ cloves garlic
• 1 tsp. Cajun seasonning
• 1 Tbsp. Worcestershire sauce
• 8 oz. pkg. of cream cheese, softened

This recipe will be a hit every time. You don’t have to preheat the oven. Just two or three minutes under the broiler and they’re done! It works best with small mushrooms — that way you get just the right proportion of mushroom to filling. A couple of times, we made it with baby portobellos, for an incredibly rich taste. Normally when I make it, I pull a pound of sausage I’ve already cooked out of the freezer and mix it with the other ingredients. That works every bit as well as cooking the various ingredients together. Step 1 Step 2Combine the following ingredients in a skillet: sausage, green onions, garlic, Cajun seasoning, and Worcestershire sauce. After the sausage mixture is cooked, combine it with one 8 oz. package of softened cream cheese. Take the stems off the mushrooms, wash and dry them. (I’ve given up on the “wipe them with a moist paper towel” method of cleaning. I just gently wash them under the soft spray of my faucet and carefully dry them.) Step 3 Step 4Stuff the mushrooms with the sausage/cream cheese mixture. (BTW, these are good for breakfast. Here, I’m cooking them with my fuzzy robe on. They’re easy enough to make when you’re still half-asleep.)

Dip the stuffed mushrooms into a bowl of the romano and/or parmesan cheese. Place under the broiler until cheese bubbles. Don’t overcook. Enjoy! If you prefer, you can bake them for about 15-20 minutes at 350 degrees. Even so, I would broil for a minute or two to get the cheese brown.