Recipe of Award-winning Sausage stuffed mushrooms with sriracha

Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, sausage stuffed mushrooms with sriracha. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Sausage stuffed mushrooms with sriracha is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Sausage stuffed mushrooms with sriracha is something that I have loved my whole life.

Browse the Best Collection of Recipes & Dishes From Our Famous Chefs. Find and Save Ideas about Healthy Recipes & Meal From Professional Chefs. Heat olive oil over medium-high heat. Brush mushroom cap domed sides with olive oil and place on baking sheet.

To begin with this recipe, we must prepare a few components. You can cook sausage stuffed mushrooms with sriracha using 6 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Sausage stuffed mushrooms with sriracha:

1. Make ready 12 large button top mushrooms
2. Get 1 lb hot Jimmy Dean pork sausage
3. Take 8 oz soft cream cheese
4. Take 3 green onions
5. Make ready 1/2 cup parmesan cheese
6. Take 1 sriracha hot sauce

Mix the sauce with the mushrooms, sausage, and pasta, and get it into the oven. Add the bell pepper, garlic, Sriracha, and lemon juice and blend until fully combined and creamy. If it is too thick, a small amount of water can be added, but take care not make it too thin and runny. Add the sauce to the bowl with the mushroom stems and gently stir to combine.

Steps to make Sausage stuffed mushrooms with sriracha:

1. Cook ground pork in skillet and remove grease
2. Add soft cream cheese, parmesan cheese and chopped green onions - mix thoroughly
3. Romove stems from mushrooms, clean out inside of mushroom and stuff with sausage mixture
4. Place stuffed mushrooms on cookie sheet and bake uncovered in preheated oven @ 400' for approx. 15 min.
5. Top with sriracha and serve.

If it is too thick, a small amount of water can be added, but take care not make it too thin and runny. Add the sauce to the bowl with the mushroom stems and gently stir to combine. Spoon the mixture evenly into each mushroom cap. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly. Fill each mushroom generously with the sausage mixture.

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