Sausage & Cornbread Stuffed Mushrooms

By KennyB07

Ingredients

• 20 large fresh mushrooms (1 lb.), cleaned, stems and gills removed
• 1/4 lb. breakfast pork sausage
• 1 cup STOVE TOP Cornbread Stuffing Mix (about 1/2 of 6-oz. pkg.)
• 1 cup water
• 2 Tbsp. chopped fresh parsley

Details

Servings 20
Preparation time 25mins
Cooking time 75mins
Adapted from kraftrecipes.com

Preparation

Step 1

Heat oven to 450ºF.

Place wire rack on foil-covered rimmed baking sheet. Place mushrooms, cap sides up, on rack. Bake 15 min. Meanwhile, brown sausage in medium nonstick skillet. Add stuffing mix, water and parsley; mix well.

Remove mushrooms from wire rack; drain on paper towel-covered plate. Remove and discard foil (with mushroom liquid) from baking sheet.

Spoon sausage mixture into mushrooms. Return to baking sheet (without rack).

Bake 10 min. or until heated through.