As many of you know, we’re a military family. My husband is currently overseas…again. While I should really be exercising and eating healthy while he’s gone in an attempt to lose this extra “baby weight” (can you still call it that when your “baby” is 18 months?!?!). However, I find comfort foods are much more appealing right now. Thus, this blog post! One of these days, I promise to write a post about something healthy…just not today.
One of the great things about being a military family is all the people you get to meet along the way. About a year after I moved down here to Tucson, I met a lady who just happened to be pregnant the same time I was pregnant with our first son. We instantly hit it off and have been fast friends since…despite the fact that she left us to go to Colorado (how dare her husband get re-stationed!). During this time, she would always bring the most delicious appetizers to all of our functions…stuffed mushrooms! They were always the hit of the party!
So, with the weekend at hand and lots of holiday fun on the horizon, I present to you…
Bonnie’s Stuffed Mushrooms
16 oz whole white mushrooms (take out stem, but save)
4 oz cream cheese (at room temperature)
8 oz sausage (I use, the regular Jimmy Dean sausage, but any sausage will do)
¼ cup beef broth
Brown the sausage and drain excess grease. Chop the stems of the mushrooms. Mix sausage and chopped mushroom stems together with the cream cheese and 1/8 cup broth. Spoon the mixture into the mushroom caps. Place filled mushroom caps into a 9x13 baking dish. Add another 1/8 cup broth to the bottom of pan. Bake at 375 for 15 minutes.
Note: The filling is delicious! I often will double the recipe for the filling and then use it as the filling in an omelets. I’ve been known to eat it as a type of dip on tortilla chips too. Yum!
These are a perfect appetizer to make for this year’s holiday party. You may want to make two trays of them, though, because they go fast!