Baked Stuffed Mushrooms

Note: Before we get to this edition’s special recipe, I am looking for your recipes, whether they are something new or an old family favorite. Have you got one to share? If so, please send it to me at greengeezer9@comcast.net.

This week’s recipe is from Edgewater resident Fran Holmstrom. Not only did she send in one of her recipes, but she also tells us about her recipe blog. Is that great or what? Here’s what Fran wrote in to me:

I live in Edgewater in Elgin and receive the Sun Day newspaper. I saw your column last month in the paper where you asked for new and old family favorite recipes. I am sending you a tried-and-true recipe for baked stuffed mushrooms that is as easy as it is tasty. I’ve been making them for over 20 years.

This recipe is actually posted on my recipe blog, “Fran’s Favs” (www.fransfavs.com), where I post only those recipes that I deem “frantastic.”

I started this blog about two years ago, when my daughter’s boyfriend convinced me I should. He had been prodding me to start one for over a year, and I finally succumbed. I’m 100 percent Italian and have been passionate about food and cooking all my life. If you read the “about” section on my blog, you’ll see what I mean. I am a certified recipe-aholic!

Anyway, I thought you might enjoy the recipe and enjoy browsing on the blog. It’s a hobby I enjoy – truly a labor of love.
Bon Appetite!

Baked Stuffed Mushrooms

Ingredients:

1 Roll Bob Evans zesty sausage (1 lb.)
8 oz. cream cheese, softened
1 lb. mushrooms
Directions
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 350 degrees for 20 to 30 minutes.

Baked Stuffed Mushrooms

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