BEST-EVER STUFFED MUSHROOMS RECIPE

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INGREDIENTS

  • 1 pound All Natural Breakfast Sausage
  • 1/4 cup finely chopped onion
  • 1 garlic clove, minced
  • 1 package (8 ounces) reduced-fat cream cheese or goat cheese
  • 1/4 cup shredded Parmesan cheese
  • 1/3 cup seasoned bread crumbs
  • 3 teaspoons dried basil
  • 1-1/2 teaspoons dried parsley flakes
  • 30 large fresh mushrooms (about 1-1/2 pounds), stems removed
  • 3 tablespoons butter, melted

DIRECTIONS

  1. Preheat oven to 400°. In a large skillet, cook sausage, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain.
  2. Add cream cheese and Parmesan cheese; cook and stir until melted. Stir in bread crumbs, basil and parsley.
  3. Meanwhile, place mushroom caps in a greased 15x10x1-in. baking pan, stem side up. Brush with butter.
  4. Spoon sausage mixture into mushroom caps. Bake, uncovered, 12-15 minutes or until mushrooms are tender. 
  5. Yield: 2-1/2 dozen.

Mothers Secret Recipes of Comfort Food & Culinary Inspiration from an Organic and Allergen-free Approach