Stuffed Mushrooms

By Kathy Johnson

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Ingredients

36 fresh muchroom caps
1 lb ground sausage
1 8oz cream cheese (room temperature)
1 Tbsp dried parsley

Details

Servings 3

Preparation

Step 1

Clean mushroom caps with damp paper towels; set aside.
Preheat oven to 350 degrees. Brown sausage in a large skillet until done; drain well. Place sausage, cream cheese, and parsley. Spoon mixture into mushroom caps. Place mushrooms on an ungreased baking sheet.
Bake 350 degrees for 10 minutes. Then broil 5 1/2 inches from heat (with electric oven door partially opened) 3 minutes or until lightly browned. Serve immediately.