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Sausage & Cream Cheese Stuffed Mushrooms
Sausage & Cream Cheese Stuffed Mushrooms

Before you jump to Sausage & Cream Cheese Stuffed Mushrooms recipe, you may want to read this short interesting healthy tips about Discover How to Elevate Your Mood with Food.

For the most part, people have been taught to believe that “comfort” foods are not good for the body and should be avoided. If your comfort food is candy or junk food this can be true. Other times, however, comfort foods can be altogether nutritious and it’s good for you to consume them. Some foods really do raise your mood when you eat them. When you are feeling a little down and need an emotional pick-me-up, try a couple of these.

Make a trail mixout of various seeds and nuts. Your mood can be raised by eating peanuts, almonds, cashews, sunflower seeds, pumpkin seeds, etcetera. This is because these nuts are rich in magnesium, which helps to boost your production of serotonin. Serotonin is called the “feel good” chemical and it tells your brain how you should be feeling at all times. The higher your levels of serotonin, the happier you are going to feel. Not just that, nuts, in particular, are a great source of protein.

So you see, you don’t need junk food or foods that are not good for you just so to feel better! Try some of these suggestions instead.

We hope you got benefit from reading it, now let’s go back to sausage & cream cheese stuffed mushrooms recipe. To cook sausage & cream cheese stuffed mushrooms you need 8 ingredients and 7 steps. Here is how you do that.

The ingredients needed to make Sausage & Cream Cheese Stuffed Mushrooms:
  1. Take 1.5 lbs white or crimini mushrooms (about 24 midsize)
  2. Use 1/2 cup water
  3. Get 1 lb breakfast sausage
  4. You need 1 (8 oz) block cream cheese - cubed
  5. Prepare 2 tbs mayonnaise
  6. Get 1/2 tsp dried thyme
  7. Take 2 tbs chopped green onions
  8. Take 2 cups shredded cheddar
Steps to make Sausage & Cream Cheese Stuffed Mushrooms:
  1. Clean mushrooms, remove stems. Reserve 8 stems, mince to add to filling. Gently scrape out some of the innards of each cap.
  2. Arrange caps top side down in a 9x13 baking dish. Pour 1/2 cup water around caps. Set aside. Preheat oven to 375°F.
  3. 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.
  4. 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.
  5. 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.
  6. Squeeze stuffing into each cap, distributing as evenly as possible to practically overflow each cap.
  7. 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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