Lewis County Recipes: Stuffed Mushrooms
July 9, 2020
This week's recipe comes from a lady who makes the best jams and jellies. I tell her all the time to franchise.... it's that good.
Thank you for sharing this recipe with readers, Tiffany "The Jam Lady" Pierce. I can't wait to try it. Enjoy!
2 Lg-XL Portabella Mushrooms
1 lb. Ground Sausage (I use 1/2 lb. hot & 1/2 mild)
1/2 cup Spinach & Artichoke Dip 1/4 cup Sour Cream
1/2 cup Shredded Mozzarella Cheese, Divided
1/4 cup Grated Parmesan Cheese, Divided
2 Tbsp Bread Crumbs, Divided
Preheat oven to 425°F
Prepare baking sheet with cooking spray. Place mushroom caps with stems removed upside down on baking sheet.
Using a skillet on medium heat, brown ground sausage, breaking and stirring as needed.
In a large bowl combine Spinach/Artichoke Dip and Sour Cream, set aside.
Once sausage is cooked, drain fat and transfer to the bowl with previously prepared ingredients. Mix thoroughly.
Divide mixture between mushroom caps evenly. Cover each with mozzarella, parmesan, and bread crumbs.
Bake for 20-30 minutes, until cheese begins to brown and mushrooms are heated through.