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

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.