This is a wonderful appetizer or even dinner at our house – Stuffed Mushrooms!
Um, the first ingredient is mushrooms. Then, cream cheese, cooked & crumbled sausage (or bacon, bacon works too, bacon always works), chopped onion (red), some parsley, and a few shakes of worcestershire sauce. Some fresh garlic and onion sauteed in a pan with butter would be a good addition too.
Take the stems out of the mushrooms and give them a wash under cold water and pat dry. Smoosh everything else together until evenly blended. I use a wooden spoon for this, especially if I just took the cream cheese out of the fridge. Jam/press a (table)spoonful of stuffing into each mushroom cap and place in baking pan. Bake at 350* for about 30 minutes. You can add a bit of parmesan or mozzarella cheese on top and broil for a minute to crust them up if you like. Or some of those fried onions that always get mixed into the Thanksgiving green bean casserole.
I like to get them out of the pan soon after taking them out of the oven because there’s so much mushroom juice in the pan and I don’t like particularly soggy mushrooms. So, set them out on a plate
Let them cool a bit, so you don’t burn your mouth! Top with some Sriracha or Frank’s Red Hot Sauce, or whatever sauce is the boss.