Shanna stuffed Mushrooms
  • 4 conatainers of white button mushrooms
  • 1 pkg. sage sausage
  • salt and pepper to taste
  • garlic powder to taste
  • 1/2 cup parmesean cheese
  • 1/2 stck parkay
  1. de-stem mushrooms and wipe w/ paper towel
  2. combine sausage/cheese/salt and pepper and garlic power. I don't ever measure so I would say 1 to 2 tsps.
  3. Stuff raw mix in mushroom caps and saute sausage side down for 20-30 min. in parkay
  4. Turn w/ fork, gently and saute anoth 20 .ins or so.
  5. Put a little beef broth or water in bottom of crock pot ( 1 cup or so ) line mushrooms on bottom. Then I sprinkle paremeas on top and then another layer of mushrooms, and so on. Put the lid on and I say they were on low for about 45 minutes before we served. Very Yummy!
  6. Next time I am usung Baby Bella mushroom caps. I also chopped up the unused stems and fried them up w/ the leftover sausage mix and sprinkled on top of mushrooms in crockpot!