Stuffed Mushrooms with Italian Sausage and Prosciutto

Aug 15th

Lately, I have been obsessed with stuffing things, like my post for Sarma, along with stuffing myself. These mushrooms are incredible if I do say so myself! I made up the recipe while P.J.’s girlfriend Ashlee was here. She likes anything with mushrooms, and told me she recently had sausage stuffed mushrooms at one of her favorite restaurants, so I wanted to try and recreate these delectable little gem’s. They are super simple to make and you can freeze them ahead of time and pull them out when unexpected company arrives. They are made with Italian sausage and prosciutto, garlic, cream cheese, and parmesan. Now, to get on to my good news which I blogged about in my last post on Pulled Pork Shoulder, I can tell you one good thing, one very exciting good thing that has happened to me. A wonderful female editor has discovered my blog and “she likes me, she really, really, likes me,”to quote Sally Fields. I honestly have always had a passion for cooking but to tell you the truth was scared to death about this writing thing. Two of my good friends told me just write from your heart and you can’t go wrong! Thank you Kristi and Mary! As I have said before I’m not great with grammar and am definitely a work in progress with the photography and so on, but I can tell you this it will always be honest and come from my heart! Anyway, this wonderful editor from www.bermanbraun.com. contacted me and wanted me to write an essay on empty nesting and college. She wanted to know if Pete and I thought it was worth the money to send our kids to an expensive college. I actually get paid for this article, so I will put it into a savings, to pay back the loans we have taken out for college education! You can read this article this afternoon at the site above and click Mom.Me. Then click parenting, then Empty Nest, or here is the link for the ahttp://mom.me/parenting/3340-why-i-dont-regret-my-kids-college-loans/?p=1rticle. Thanks for taking the time to read this recipe and the article above, let me know what you think of the mushrooms and the article. I know I said I had three good things to report, but for now I’m just going with this one good thing! Hopefully more to come! Thanks, Stacey aka Sally Field.

Stuffed Mushrooms with Italian Sausage and Prosciutto!

Serves 6

Two large packages of button mushrooms or 1lb (cleaned and remove the stems)

1lb mild Italian sausage

1 3oz pkg prosciutto or 8 slices, chopped

2 cloves garlic chopped

1 8 oz package of cream cheese

1 cup of shredded parmesan plus 3 TBS

Clean your mushrooms with a damp paper towel, never wash them, always wipe the dirt off with a paper towel, or if you have a mushroom brush. Remove the stems. Set aside.

Next brown the Italian sausage in a frying pan until cooked through, add the chopped garlic and cook two minutes. Next add the chopped prosciutto, cook for two more minutes. Next add the 8 oz of cream cheese and stir until melted. Next add the 1 cup of parmesan, remove from stove and stuff the mushroom caps until a round mound is made on the top of the mushroom. Sprinkle with the 3 Tbs parmesan. At this point the mushrooms can be frozen. If frozen take out of freezer for 1 hour to thaw and bake at 375 for 20 minutes, then broil for 2 minutes or until bubbly. If you make them fresh without freezing, bake at 375 for 15 minutes and then broil them on high for 2 minutes or until bubbly.

Enjoy!

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