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Sausage & Cream Cheese Stuffed Mushrooms

Before you jump to Sausage & Cream Cheese Stuffed Mushrooms recipe, you may want to read this short interesting healthy tips about Turn to Food to Elevate Your Mood.

In general, people have been conditioned to believe that “comfort” foods are terrible for the body and should be avoided. However, if your comfort food is candy or junk food this holds true. Other times, however, comfort foods can be completely healthy and it’s good for you to consume them. There are some foods that, when you consume them, could better your mood. When you are feeling a little down and need an emotional pick-me-up, test out a few of these.

It’s not difficult to overcome your bad mood when you are eating grains. Barley, quinoa, millet, teff, etc are all excellent for helping you feel happier. These grains can help you feel full for longer also, helping you feel better. Feeling hungry can really make you feel awful! The reason these grains are so good for your mood is that they are not difficult for your stomach to digest. You digest these grains quicker than other foods which can help boost your blood sugar levels, which, in turn, helps make you feel better, mood wise.

So you see, you don’t need to eat junk food or foods that are not good for you so you can feel better! Try a few of these suggestions instead.

We hope you got benefit from reading it, now let’s go back to sausage & cream cheese stuffed mushrooms recipe. To make sausage & cream cheese stuffed mushrooms you only need 8 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to prepare Sausage & Cream Cheese Stuffed Mushrooms:
  1. Provide 1.5 lbs white or crimini mushrooms (about 24 midsize)
  2. You need 1⁄2 cup water
  3. Prepare 1 lb breakfast sausage
  4. You need 1 (8 oz) block cream cheese - cubed
  5. Provide 2 tbs mayonnaise
  6. Use 1⁄2 tsp dried thyme
  7. Take 2 tbs chopped green onions
  8. Prepare 2 cups shredded cheddar
Steps to make Sausage & Cream Cheese Stuffed Mushrooms:
  1. Clean mushrooms, remove stems. Reserve 8 stems, mince to add to filling. Gently scrape out some of the innards of each cap.
  2. Arrange caps top side down in a 9x13 baking dish. Pour 1⁄2 cup water around caps. Set aside. Preheat oven to 375°F.
  3. Heat a large skillet over medium heat. Add sausage. Cook until browned breaking up to a fine crumble. Sprinkle with thyme and add minced mushroom stems about half way through cooking.
  4. Drain fat off sausage. Return to skillet over low heat. Stir in cream cheese and mayo until well blended. Add green onions. Gently stir to combine. Taste, add salt & pepper if desired. Let stuffing cool 15 minutes.
  5. Once cool, transfer to a gallon size ziploc bag. Squeeze out air and seal. Cut off one lower corner. Now you have a homemade piping bag.
  6. Squeeze stuffing into each cap, distributing as evenly as possible to practically overflow each cap.
  7. Top mushrooms with shredded cheese. Cover dish with foil. Bake covered 20 minutes. Remove foil. Bake 15 minutes more. Garnish with additional green onions for serving if desired. Enjoy!

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