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Sausage, Cornbread, & Feta Stuffed Mushrooms Recipe
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Sausage, Cornbread & Feta Stuffed Mushrooms

SERVINGS

35

PREP TIME

15 min

TOTAL TIME

45 min

GLUTEN FREE

NO

ANGB Pork Link 7 oz

This recipe is made with Jones Golden Brown® Mild Links.

FIND PRODUCT NEAR YOU

Stuffed mushrooms get a flavorful kick with the addition of breakfast sausage, cornbread and tangy feta cheese. Bookmark this recipe for your next party.

 Enjoy these main ingredient substitutions:

All Natural Golden Brown® Turkey Breakfast Sausage Links , All Natural Golden Brown® Chicken Breakfast Sausage Links

ingredients
30-35 baby bella (crimini) mushrooms
1 (7 oz) package Jones Dairy Farm All Natural Golden Brown Sausage Links, chopped
1/2 cup yellow onion, chopped
1/4 cup butter
2 cups prepared cornbread, crumbled
1/4 cup parsley, chopped
1/4 cup feta cheese, crumbled
Salt and pepper to taste
DIRECTIONS
Preheat oven to 375°F.

Remove and discard stems from mushrooms, and brush any dirt off of caps; set aside.

Add chopped sausage, onions and butter to medium-sized pan and cook 5 to 6 minutes until onions are translucent and soft.

Remove from heat and stir in crumbled cornbread (this can be store bought or made at home from a mix or recipe), parsley and feta cheese. Season with salt and pepper to taste.

When cool enough to handle, stuff 1 generous tablespoon of stuffing into each mushroom cap and place, stuffing side up, on a lightly greased or parchment-lined cookie sheet.

Bake for 15 minutes, or until stuffing is golden brown and mushrooms are tender.Serve hot or at room temperature.

Ingredients

Directions
30-35 baby bella (crimini) mushrooms
1 (7 oz) package Jones Dairy Farm All Natural Golden Brown Sausage Links, chopped
1/2 cup yellow onion, chopped
1/4 cup butter
2 cups prepared cornbread, crumbled
1/4 cup parsley, chopped
1/4 cup feta cheese, crumbled
Salt and pepper to taste
 Preheat oven to 375°F.

Remove and discard stems from mushrooms, and brush any dirt off of caps; set aside.

Add chopped sausage, onions and butter to medium-sized pan and cook 5 to 6 minutes until onions are translucent and soft.

Remove from heat and stir in crumbled cornbread (this can be store bought or made at home from a mix or recipe), parsley and feta cheese. Season with salt and pepper to taste.

When cool enough to handle, stuff 1 generous tablespoon of stuffing into each mushroom cap and place, stuffing side up, on a lightly greased or parchment-lined cookie sheet.

Bake for 15 minutes, or until stuffing is golden brown and mushrooms are tender.Serve hot or at room temperature.

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