If you like sausage, cheese, and mushrooms, you will absolutely love these Sausage n’Cheese Stuffed Mushrooms. They can be made ahead of time and popped into the oven in time for your anytime gathering.
For more years than I care to remember, I’ve taken these sausage n’cheese stuffed mushrooms to family holiday gatherings. I often wonder whether people are just being polite, or really like them. Based on how quickly they disappear, I think that they must really like these delicacies! I got the recipe many years ago from a friend. Through the years, I have tinkered with it to produce perfection!
Ingredients for Sausage n’Cheese Stuffed Mushrooms:
I use the following ingredients for the Sausage n’Cheese Stuffed Mushrooms: Large white mushrooms, Jimmy Dean Hot sausage, onion, garlic, Velveeta cheese, paprika, and freshly ground black pepper.
I start off by wiping wipe the mushrooms clean, and carefully removing the stems. Then, I place the caps, round side down on a foil lined 10×13-inch pan.
Making the Stuffing for the Sausage n’Cheese Stuffed Mushrooms:
For the stuffing, I start by browning and crumbling the sausage in a 10-inch skillet over medium heat. When the sausage is cooked, I transfer it to paper towels to drain. Usually, I need to press the sausage with additional paper towels to remove as much grease as possible. Generally, I repeat this process. Meanwhile, I add chopped onions and minced garlic to the same pan. I cook them over medium heat for a minute or two. Then I return the cooked sausage to the pan, and add some paprika and freshly ground black pepper. I mix all of this together, and continue cooking the mixture over medium heat for another 5 minutes or so to soften the onion.
Then I add the Velveeta cheese to the pan, cover it and reduce the heat to low. After 5 minutes or so, the cheese is melted and I stir the mixture to ensure that everything is well combined.
Finishing the Sausage n’Cheese Stuffed Mushrooms:
At this point, I can do one of two things. I can either refrigerate the sausage/cheese mixture for later use, or cool it a bit before stuffing the mushroom caps. For the stuffing, I take a teaspoon of the mixture, and roll it into a ball, before placing it into the mushroom cap.
Once all of the mushrooms have been stuffed, I place the pan into a 350° F oven for 20 to 25 minutes. I know that the mushrooms are done when they have given off their liquid and the cheese is nicely melted.
If I take the mushrooms to family gatherings, I carefully transfer them to a foil pan, and cover the pan with aluminum foil. They always disappear in minutes. Yum!
- 20 large cap mushrooms cleaned and stems removed
- 1/2 pound 8-ounces Jimmy Dean Hot sausage
- 1/2 small onion about 1/4 cup, finely chopped
- 1 clove garlic minced
- 1/4 teaspoon paprika
- Several grinds of freshly ground pepper
- 4 ounces Velveeta cheese cubed
- Preheat oven to 350° F.
- Line a baking pan with sides with aluminum foil. Place mushroom caps, rounded side down in prepared pan. Set aside.
- Brown and crumble sausage in a 10-inch skillet over medium heat. Drain well on paper towels.
- In the same pan, sauté the onion and garlic over medium heat for a minute or two. Return the sausage to the pan; add paprika and pepper. Stir well to combine, and continue cooking over medium heat for 5 minutes, or until the onions are soft. Add the Velveeta cheese to the sausage mixture. Cover and reduce the heat to low. Cook for 5 minutes, or until the cheese is thoroughly melted. Remove the cover, and stir well to combine all ingredients. (Stuffing may be prepared in advance and refrigerated until ready yo use.)
- Stuff each mushroom cap with about a teaspoon of the sausage/cheese mixture. Bake at 350° F for 20 to 25 minutes, or until the mushrooms have given off their liquid and the cheese is thoroughly melted. Drain and serve. Yield: 20 stuffed mushrooms.