Sausage and Cheese Stuffed Mushrooms recipe
These Sausage and Cheese Stuffed Mushroom were the hit of our tailgate party last weekend. I wasn’t sure they would actually make it to the party though. Chicken Legs sampled one, then two, then three – you get the idea. He could have made a meal out of these things! The mushrooms are stuffed with a mixture of cooked sausage, Ranch dressing, cheddar cheese and a dash of red pepper. They are ridiculously good. If you are taking these to a party, you can make the sausage mixture ahead of time and refrigerate it until you are ready to stuff and bake the mushrooms. The amount of mushrooms you get will depend on how big your mushroom caps are. I got 18 stuffed mushrooms. Some of my mushrooms caps were pretty big.
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!
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.