Sausage Stuffed Mushrooms
My dad made these every Christmas Eve with a hot pot of chilli. My godmother would bring over her famous Red Velvet Cake and our large family would spend a great evening together. I have made them every Christmas Eve with chilli the way Dad taught me to make it to carry on the tradition.
This recipe was originally posted under Simple Super Bowl Sunday Supper.
32 oz. large mushrooms
16 oz. breakfast sausage
16 oz. extra sharp cheddar cheese, grated
Heat oven to 350 degrees.
Remove stems from mushroom caps. Lay caps in a 13x9x2″ baking dish.
Fill with sausage and top with cheese.
Bake for 40 minutes and serve immediately.