Sausage and Cheese Stuffed Mushrooms
What You Will Need
Ingredients
- 1 lb. baby bella mushrooms, cleaned
- 2 Tbsp. olive oil
- ½ cup dry white wine
- 12 oz spicy Italian sausage
- 8 oz. cream cheese
- ⅓ cup parmesan cheese, shredded
- 3 tsp. panko for topping
- 3 tsp. parmesan cheese, grated
- 1 tsp. fresh chopped parsley
Seasoning
- ½ tsp. Lee Kum Kee Minced Garlic
- 3 sage leaves, julienned
- salt and pepper to taste
Dressing
- 2 tsp. Lee Kum Kee Panda Brand Dipping Soy Sauce, for drizzling
Made with
Lee Kum Kee products
How to make it
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Preheat oven to 350°F. Clean the mushrooms and remove stems, hollowing out the caps. Place into a bowl with the olive oil and white wine and toss the mushrooms, then place onto the lined baking tray.
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In a skillet, cook the sausage for about 10 minutes on medium-high heat until browned and cooked through. Add the Lee Kum Kee Minced Garlic and sage and let simmer on low for 5 more minutes.
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Remove skillet from heat and add in the cream cheese and shredded parmesan cheese. Mix until cheese has melted, then season with salt and pepper.
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Add one spoonful to each mushroom cap, then sprinkle with panko and a little more grated parmesan cheese.
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Place in the oven and bake for 30 minutes until mushrooms are soft and tops are golden brown. Drizzle with Lee Kum Kee Panda Brand Dipping Soy Sauce and garnish with fresh chopped parsley.
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