Sausage Stuffed Mushrooms

Gather Up:

• 1 lb ground pork sausage
• 1/4 red onion, diced
• 4 cloves garlic, minced
• 3 scallions, sliced thin
• 8 oz cream cheese
• 40~50 medium mushrooms (about 1-1/2″ round)

Cut up the red onion and garlic and add to a prep bowl.  Remove the stems from the mushrooms and chop them up, then add to the onions and garlic.  Meanwhile, brown and crumble the sausage in a large saute pan.

When the sausage is nearly finished browning, toss in the onion, garlic, and mushroom stems and continue cooking until the mushrooms soften and the onion becomes translucent.

Transfer the mixture to a food processor, and blend into a coarse meal.  Combine this into a mixing bowl with the green onions and cream cheese.  Mix together to form a smooth filling that can be spooned into the mushrooms.

Spoon the mixture into the mushrooms, arranging them on a large bar pan or baking sheet.  At this point, you can cover them and save them in the refrigerator until it is just about time to serve (about 10 minutes before guests arrive).

To cook, start the broiler in the oven and place the top rack about 5 inches from the heating element.  Place the mushrooms under the broiler, and cook until the filling develops a golden brown top and the mushrooms are heated through.  Serve immediately (and try to get pictures of the finished product before they are all gone!).