Sausage Stuffed Mushrooms - Johnsonville

By á-46

Ingredients

• 48 large fresh mushrooms
• 1 pkg.(19 oz.) Johnsonville® Italian Mild Sausage Links/or ground italian sausage
• 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

Preheat oven to 400ºF.


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; 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.