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1/4 teaspoon salt and pepper
4 cups water
2 tablespoons lemon juice
How To Prepare:
Preheat oven to 350f.
Wash mushrooms and remove stems. Bring water and lemon juice to a boil and add mushroom caps. Let boil for 2 minutes - then pour in a colander to drain. Crumble sausage in a skillet and cook until completely done - about 10 minutes. Let cool. Chop mushroom stems. Once the sausage is cool, mix the cream cheese, salt and pepper, chopped mushroom stems and cheddar cheese (if used) to form a thick mixture.
Divide the mixture among the mushroom caps, mounding. Place stuffed mushrooms in a casserole and bake, uncovered, for about 20 minutes or until filling is bubbly and mushrooms are slightly soft.
I get about 10 mushrooms per 1/2 lb.
*You can skip the boiling step if you prefer a firmer mushroom! Just stuff and bake.
Carbs per serving - include all nutritional information if known: