Sausage Stuffed Mushroom Caps

By Fleur de lis

Ingredients

• 4 large fresh Portabello mushrooms (or 2 dozen or so small mushrooms)
• 1 package bulk sausage (I like hot)
• 1/2 cup dry bread crumbs
• 1 package (8 ounce) cream cheese, softened
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon lemon juice
• 3 cloves garlic, minced
• 1/4 cup Kraft Grated Parmesan Cheese
• 2 tablespoons Extra Light Virgin Olive Oil
• (sliced tomatoes, optional)
• If you use large Portabello mushrooms, I like to line them before putting in the stuffing with sliced tomatoes.

Preparation

Step 1

1. Preheat oven to 400ºF.
2. Remove mushroom stems and discard. Clean caps then set aside.
3. Place mushroom caps on foil-lined baking sheets; set aside.
4. In a skillet, heat Extra Light Virgin Olive Oil over medium heat and cook and crumble sausage until no longer pink; drain.
5. Remove from heat. Stir in bread crumbs and set aside.
6. In a bowl, combine the cream cheese, parsley, lemon juice, and garlic until smooth. Add sausage
7. Fill each cap with sausage and cream cheese mixture
8. Sprinkle with Kraft Grated Parmesan cheese.
9. Bake for 14 to 16 minutes or until mushrooms are tender and lightly browned.

12. For the finishing touch, drizzle with Bertolli® Extra Virgin Olive Oil.