Sausage Stuffed Mushrooms

By Connie

EasyServes:
Courtesy of Johnsonville Sausage
48 servings.

Ingredients

• Ingredients
• 48 large fresh mushrooms
• 1 pkg. (19 oz.) Johnsonville® Italian Mild Sausage Links
• 1/2 cup dry bread crumbs
• 1 pkg. (8 oz.) cream cheese, softened
• 2 Tbsp. fresh parsley, finely chopped
• 1 Tbsp. lemon juice
• 3 garlic cloves, minced
• 1/4 cup
• Parmesan cheese, grated
• Directions
• Preheat oven to 400 degrees F. Ingredients
• 48 large fresh mushrooms
• 1 pkg. (19 oz.) Johnsonville® Italian Mild Sausage Links
• 1/2 cup dry bread crumbs
• 1 pkg. (8 oz.) cream cheese, softened
• 2 Tbsp. fresh parsley, finely chopped
• 1 Tbsp. lemon juice
• 3 garlic cloves, minced
• 1/4 cup
• Parmesan cheese, grated

Preparation

Step 1

Remove mushroom stems and discard; set caps aside.

Place mushroom caps on foil-lined baking sheets; set aside.

Remove sausage casings.

In a skillet, cook and crumble sausage over medium heat until no longer pink (160 degrees F); drain.

Remove from heat. Stir in bread crumbs and set aside.

In a bowl, combine the cream cheese, parsley, lemon juice, and garlic until smooth.

Combine cream cheese mixture and sausage.

Fill each cap with sausage and cream cheese mixture.

Sprinkle with Parmesan cheese.

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