Monday, April 4, 2011

Stuffed Mushrooms

I am always trying to come up with new ideas for an appetizer for Sunday Dinner and to my surprise it was my roommate Lauren who gave me a new family favorite!  I say surprise not because Lauren doesn't cook, she in fact can cook quite well when she wants to (and is a hell of a baker), but because we always laugh because whenever she asks me if she can help in the kitchen I just say to grab a glass of wine and keep me company.  A friend of hers had made these without the sausage but as soon as I heard about them, and smelled them when Lauren was making them, I thought that adding sausage might make them a little bit more substantial.  Here is a quick and easy appetizer that will make people think you spent hours in the kitchen preparing them! Lauren, you know as they say in Steel Magnolias, "I love you more than my luggage!"

Sausage and Cheese Stuffed Mushrooms

1 container of Allouette Garlic and Herb Cheese Spread
1 pound Hot Jimmy Dean Sausage
1 large and 1 small packets fresh whole mushrooms
1/4 to 1/2 cup white wine

 Remove the stem from each mushroom and wipe the caps with a damp paper towel to remove dirt.  
Set aside.  Brown the sausage and make sure to break up into small pieces.  Drain well and return the sausage to the skillet.  Add the cheese spread and mix thoroughly.  Spoon mixture into each mushroom cap.
Place the mushrooms in a Pyrex dish and pour the wine in the bottom of the dish.  Bake in the oven at 350 degrees for 10 to 15 minutes or until the mushrooms are cooked to desired doneness.  Serve hot!
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