This sausage stuffed mushroom recipe is a big crowd pleaser.
12-16 fresh mushrooms
1 cup sausage, diced
1/2 cup butter, melted
1 small onion, finely diced
1/2 cup sour cream
2 tbsp flour
1 tsp freshly ground black pepper or to taste
1 tsp dried basil
Grated cheddar cheese for topping, as needed
Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and set aside.
Clean mushroom with a damp paper towel and remove the stems. Set mushrooms aside until later. Chop mushroom stems finely.
Heat a pan and brown the sausage stirring to crumble. Drain sausage and set aside in a bowl.
Dip the mushroom caps in the melted butter, drain and set them on the baking tray.
Pour the remaining butter in the pan over medium heat. Saute the minced onion and mushroom stems.
Add flour to the pan and stir well to combine and thicken.
Mix in the cooked sausage, sour cream, black pepper and basil. Stir until well combined.
Spoon mixture into mushroom caps. Top stuffed mushrooms with grated cheddar cheese.
Bake stuffed mushrooms for 13 minutes.
Remove from oven and set aside to cool for a few minutes. Serve warm.