Stuffed Mushrooms: Updated!

This recipe is a modified/updated version of this one: https://byucampcooking.blogspot.com/2024/04/stuffed-mushrooms.html

Finished dish

Ingredients:

• 24 fresh mushrooms (mine were on the smaller end and filled up a 10" oven, depending on your mushroom and oven size you may need more or less)
• 8 oz cream cheese
• 4 oz feta cheese crumbles
• 2 green onions
• 2 cloves of garlic
• ½ cup ground sausage cooked into small crumbles

Before class (at home):

Wash mushrooms and remove stems.

Cook ground sausage and crumble into small pieces

Combine cream cheese, crumbled feta, green onions, garlic, and 1/3 cup of sausage in a bowl. Mix using a hand mixer if possible. 

At class:

Heat up 24 barquettes.

While barquettes are warming up, stuff each mushroom (they should be heaping but not so top-heavy that they flip over). Fill them (seriously, stuff them as close as possible to each other) into your Dutch oven.

Sprinkle the remaining sausage over the stuffed mushrooms.

Bake mushrooms at 350°F (10 barquettes on bottom and 14 on top) until the mushrooms look melted, but not soupy (20-30 minutes).

Mushrooms before they were cooked