Sausage Stuffed Mushrooms

By á-2421

Ingredients

• 48 large mushrooms
• 1 package (19 oz) Italian Hot Sausage or (16 oz) Ground Italian sausage meat
• 1/2 cup dry bread crumbs
• 1 package (8 oz) cream cheese
• 2 Tbsp fresh parsley, finely chopped
• 1 Tbsp lemon juice
• 3 cloves of garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 Tbsp olive oil

Preparation

Step 1

Preheat oven to 400. Remove mushroom stems and discard. Place the mushroom caps on foil-lined baking sheet; set aside.

Remove sausage casings. In a skillet, heat olive oil over medium heat and cook and crumble sausage until no longer pink; drain. Remove from heat. Stir in bread crumbs and set side.

In a bowl, combine the cream cheese, parsley, lemon juice and garlic until smooth. Combine the cream cheese mixture with the sausage. Fill each cap with the sausage and cream cheese mixture. Sprinkle with Parmesan cheese.

Bake for 14-16 minutes or until mushrooms are tender and lightly browned.

For the finishing touch, drizzle with olive oil.