I am giving this Zip-a-Dee-Doo-Dah recipe for baked stuffed mushrooms as an early Christmas gift to all of you. I defy you to find an easier, tastier, baked stuffed mushroom recipe anywhere. “How easy?” you ask. Drum roll, please. It has… (wait for it)… only three ingredients! Obviously, there are mushrooms. So, now you’re wondering how can only a mere two other ingredients produce such an extremely tasty appetizer?
I wondered the same thing when I first tasted them almost 20 years ago. A fellow twins club mom had made and brought them to our annual Christmas party. After the first mom tried one and said “OMG, you’ve got to try these mushrooms,” the rest of us had to elbow our way to the table to sample them before they disappeared. Of course, I tracked down the cook to get the recipe, and discovered that the remaining two ingredients were a roll of Bob Evans Zesty Hot Sausage Roll to give it zip and 8 ounces of cream cheese to tamp it down just a bit and add richness (doo dah!).
If you are looking for an easy appetizer recipe for the holidays, I know you will enjoy these mushrooms and so will anyone else who tries them. Merry Christmas! And you’re welcome!!
Baked Stuffed Mushrooms
- 1 Roll Bob Evans Zesty Hot Sausage (1 lb.)
- 8 oz. cream cheese, softened
- 1 lb. mushrooms
Wash and clean mushrooms thoroughly to remove all dirt. Remove stems from mushrooms, hollowing out the centers a bit if necessary. Chop mushroom stems and sauté with sausage in large skillet; drain excess fat.
Put sausage/mushroom mixture in large bowl. Stir in cream cheese. Top mushrooms with mixture and bake at 350o for 20 to 30 minutes.