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Rockin Robin's Mexican Recipes Blog

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsB1, B2, B3, B9, B12, C, P
    MineralsZinc, Copper, Fluorine, Chromium, Silicon, Calcium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

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    28. 1 lb. Sausage, (I used Jimmy Dean Maple, but any will do.)

    29. 8 oz. Lite Cream Cheese

    30. 5 green onion, chopped small

    31. 1 to 1 1/2 lb. fresh small mushrooms

    32. lemon pepper

    33. grated parmesan cheese

    Instructions Jump to Ingredients ↑

    1. In a medium bowl, mix raw sausage with the cream cheese and chopped green onion. I just used my clean hands to mix this up. Rinse mushrooms and grab the stems as close to the cap as possible and pull the stem out. This creates a little hollow in the center of each mushroom.

    2. Place the mushrooms in a 9 x 13 inch glass oven proof dish sprayed with Pam. Mound mushrooms with sausage mixture. Again I used my clean hands to do this.

    3. Sprinkle the tops with lemon pepper and parmesan cheese. Place in a 375 F. degree oven for 45 minutes. Serve on a pretty serving tray and watch them disappear.

    4. More Mexican appetizers Happy holidays, Robin To reference this entry please copy the url in this link:

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