Mushroom Sausage Bites

Crisp, buttery phyllo cups are filled with a cooked sausage-mushroom mixture and topped with shredded cheese in this easy, bite-size appetizer.

  • 16 ounce package whole mushrooms
  • 4 ounces cream cheese, softened
  • 3 garlic cloves, minced
  • 1/4 cup minced yellow onion
  • 1/2 pound mild Italian sausage
  • 2 Tablespoons olive oil
  • 1-2 stalks green onion for garnish
  1. Preheat oven to 350º
  2. Remove sausage from casings; set aside
  3. Small dice 4 ounces of the mushrooms; set aside
  4. Wash and dry mushrooms
  5. Remove stems from the remaining mushrooms; small dice and add to other diced mushrooms
  6. In a medium skillet, heat 2 Tablespoons of olive oil on medium high heat
  7. Add onion, garlic and diced mushrooms
  8. Cook until fragrant, about 2 minutes
  9. Add sausage, breaking up with a spoon as it cooks
  10. Cook until sausage is no longer pink and resembles crumbles; drain
  11. In a medium bowl, combine cream cheese and sausage mixture
  12. Stir until well combined
  13. Fill mushroom caps with sausage mixture and place on a baking sheet
  14. Bake in 350º oven until caps are softened and sausage mixture is hot, about 15-20 minutes
  15. While mushrooms bake, dice green onion; set aside
  16. Once mushrooms are ready, remove from oven and top with sliced green onions
  17. Serve warm

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