These Sausage and Cheese Stuffed Mushrooms were super easy to make, and clean up was a breeze. I threw all the mushroom stems into the sink and let my new InSinkErator Evolution Excel Garbage Disposal work its magic. It ground up the mushroom stems without any problems. I loved being able to prep and clean up at the same time. I put the bowl and spoon in the dishwasher and the kitchen was cleaned up in a snap! I love easy party cleanup!
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Sausage and Cheese Stuffed Mushrooms
18-24 mushroom caps
- 1 lb pork sausage
- 2 cups shredded cheddar cheese
- 8 oz prepared Ranch dressing (Hidden Valley)
- 1/8 tsp ground red pepper
- 18 to 24 large white mushrooms
Preheat oven to 350 degrees.
Remove stems from mushrooms. Wipe mushroom caps off with a damp cloth.
Cook sausage in a large skillet, stirring until it crumbles and is no longer pink. Drain.
Combine the sausage, cheese, Ranch dressing, and red pepper in a large bowl. Fill each mushroom cap with sausage mixture.
Bake for 17-20 minutes, until heated through.
CONNECT WITH PLAIN CHICKEN