Sausage Stuffed Mushrooms
48 large fresh mushrooms
1 package (19 ounce) JOHNSONVILLE® Italian Mild Sausage Links (or Ground Italian Sausage)
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 Bertolli® Extra Light in Taste Olive Oil
1 Preheat oven to 400ºF.
2 Remove mushroom stems and discard; set caps aside.
3 Place mushroom caps on foil-lined baking sheets; set aside.
4 Remove sausage casings.
5 In a skillet, heat Bertolli® Extra Light in Taste Olive Oil over medium heat and cook and crumble sausage until no longer pink; drain.
6 Remove from heat. Stir in bread crumbs and set aside.
7 In a bowl, combine the cream cheese, parsley, lemon juice, and garlic until smooth.
8 Combine cream cheese mixture and sausage.
9 Fill each cap with sausage and cream cheese mixture.
10 Sprinkle with Kraft Grated Parmesan cheese.
11 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.
Recipe found here: Sausage Stuffed Mushrooms