Sausage Stuffed Mushrooms
By Susan52
Zesty stuffed mushrooms with browned pork sausage mixed with picante sauce and baked, sprinkled with more picante sauce and cilantro.
Ingredients
- 24 medium mushrooms
- 2 tablespoons butter, melted
- 1/4 pound bulk pork sausage
- 1 cup Pace picante sauce
- 1/2 cup dry bread crumbs
- 3 tablespoons chopped fresh cilantro leaves or fresh parsley
Details
Servings 24
Preparation time 25mins
Cooking time 30mins
Adapted from campbells.com
Preparation
Step 1
Heat the oven to 425°F. Remove the stems from the mushrooms. Chop enough stems to make 1 cup. Brush the mushroom caps with the butter and place top-side down in a shallow baking pan.
Cook the sausage and the chopped mushroom stems in a 10-inch skillet over medium-high heat until the sausage is well browned, stirring often to break up the meat. Pour off any fat.
Add 1/2 cup picante sauce and the bread crumbs to the skillet and mix lightly. Spoon about 1 tablespoon sausage mixture into each mushroom cap.
Bake for 10 minutes or until the mushrooms are hot. Top each with 1 teaspoon picante sauce and sprinkle with the cilantro.
Tip: Cut a thin slice from the top of each mushroom cap to keep the caps from rolling in the pan.
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