Stuffed mushrooms are one of my favorite party foods. The only problem is they are usually loaded with bread. Being gluten free I wanted to make a mushroom loaded with meat instead. These tasty bites are packed with a sweet and spicy zing from the sausage and a smooth, velvety texture from the cream cheese. Perfect for game day.
If you don't enjoy football, at least you can enjoy friends and delightful food. Sounds perfect to me, and since theres no getting pissed off when your team looses you wont be depressed the next day like the rest of your friends. Who knows, maybe everyone will be so obsessed with the mushrooms you brought, they won't even worry about football.
- 4 Pkg.(8oz) Mushrooms
- 2 Pkg.(8oz) Cream Cheese
- 2 lbs Ground Sausage (I used 1 lb of sweet & 1 lb of hot links and removed casings)
- 1 Bunch of Scallions, chopped finely
While cooking the ground sausage, remove stems from the mushrooms. Try to remove outer layer of the mushroom(shown above) and any excess interior. I like to scoop out as much as I can without damaging the mushroom. After sausage is cooked, add cream cheese and scallions. Mix well. Add sausage stuffing to mushroom caps. Bake @ 350 for 30 minutes.
This recipe was tweaked from The Healthy Gluten-Free Life by Tammy Credicott