DOTTIE'S STUFFED MUSHROOMS
2 pounds fresh mushrooms
8 ounces cream cheese, softened
1 pound pork sausage
8 ounces cheddar cheese, shredded
Salt and pepper, to taste
Remove the stems from the mushrooms by gently twisting them off. Chop the stems fine and brown along with the sausage. Drain the fat, if necessary. I found it helpful to chop the meat up until it was pretty fine, but not mushy. Mix in the remaining ingredients, except the mushroom caps. Fill the caps with the sausage mixture. I found that using a tiny cookie scoop and my fingers worked best. Pile in as much sausage as you can per mushroom. Put in a greased or foil-lined baking pan(s) and bake, uncovered, at 350º for 20-30 minutes until hot and bubbly.
About 30 mushrooms
Do not freeze
Per mushroom: 112 Calories; 9g Fat; 6g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs
Per whole batch: 3364 Calories; 279g Fat; 191g Protein; 43g Carbohydrate; 11g Dietary Fiber; 32g Net Carbs
I made Dottie's stuffed mushrooms for our family Christmas gathering. Everyone loved them. I doubled the recipe and used 1 1/2 pounds of mushrooms, but there would have still been enough filling for 2 pounds of mushrooms so I've edited the recipe to call for that amount.
I mixed the leftover filling with some beaten eggs for some sausage scrambled eggs. Everyone liked that too. The next day, I chopped up the leftover stuffed mushrooms and added them to scrambled eggs. Even better!
VARIATION:
2 pounds fresh mushrooms
8 ounces cream cheese, softened
1 pound Italian sausage
8 ounces Monterey Jack cheese, shredded
1/4 teaspoon garlic powder
Salt and pepper to taste
I didn't like these quite as well as the original recipe, but they were still good.
