Wendy's Stuffed Mushrooms

Kim here...This is my sister-in-law's infamous stuffed mushrooms. They seriously get devoured at any get together! Wendy is an excellent cook and owns her own catering company. She is very well known in Yuba County and does a wonderful spread. If you need something catered she is a great resource! Her catering company is Cooper Catering. Email us at cowgirlsandcupcakes@gmail.com and I will pass the information on to her! Thanks Wendy for sharing this recipe with us. We get very excited around here when we get recipes to share! Here is what she has to say about her mushrooms...

Wendy's Stuffed Mushrooms

I use regular mushrooms but if you want to be fancy you could use crimini mushrooms too. I would just recommend using medium to larger size mushrooms, its hard to stuff the tiny ones.


1 lb mushrooms
1 lb regular or reduced fat Jimmy Dean Sausage
16 oz cream cheese
1 bunch green onions
1 Lemon
1 clove garlic
A few Tbls olive oil

Do ahead: Take your mushrooms and wipe then with paper towel. Don't wash with water. Carefully pull out the stems and scrape out the center a little with a knife or fingertip depending on how the stubborn the mushroom is being. You want a nice little well in the middle of the mushrooms. Set aside.

Set out cream cheese to soften. Fry up your jimmy dean sausage on medium heat until well done and brown. Make sure that the meat is in small crumbly pieces. Add 1 or so cloves of crushed or minced garlic. Continue to cook until your garlic is golden for maximum flavor.

Using a mixer add cream cheese, sausage, minced green onion, 1 cup grated Parmesan cheese, 1/2 tsp lemon zest, a little finely ground black pepper and a drizzle of olive oil. Mix until mixture is well blended and creamy. Set aside.

Saute mushroom in a combination of a little olive oil and butter until the mushrooms are tender. Drain liquid and put mushrooms in an oven safe casserole pan. For this next step you can use a cake frosting tube; however I would be careful of using the same tube for frosting later.....sausage frosting just seems like it would taste wrong somehow. If you don't have a cake frosting tube like me, just use a zip lock. Fill zip lock with sausage mixture,zip tightly, and cut a small hole in the corner. Proceed to squirt enough mixture to fill the well in the mushrooms. It should overflow a little bit but not too much. You can do this a whole day ahead if you want or bake right away on 375 degrees for about 15 minutes or until Mushroom filling is golden brown.

Enjoy! Wendy