Italian Sausage Stuffed Mushrooms
- Small Portabella Mushrooms, wiped clean and stems removed (about 36)
- 16 oz Italian Sausage
- 1 pkg cream cheese
- 1/2 C. Hol-Grain Brown Rice bread crumbs
- 1/2 C. Parmesan cheese, flaked or grated
- 1/4 C. fresh Parsley, chopped
- Salt and Pepper
cooking the Italian Sausage
Mixing all the ingredients together
Into the oven to bake
Directions: Preheat oven to 375 degrees. Wipe the mushrooms clean and remove the stems. Place onto a baking sheet. In a pan, cook the Italian Sausage, crumbling as you cook, until completely done. In a large bowl, place the unwrapped cream cheese. Add the Italian Sausage over the cream cheese so it starts to melt which makes mixing easier. Add the remaining ingredients and mix well. Add a large spoonful of the mixture to each mushroom cap, pressing down. Bake in oven for 35 minutes or until hot. There may be a bit of liquid in the bottom of the pan from the mushrooms, which is fine. Just blot the bottom of each mushroom to dry, then serve.
I LOVE stuffed mushroom and yours look and sound divine! A must make!!
Excellent treat to share with guests. Looks so good.
These look great, I will try them for the holidays.
nice idea!!!! :D
These look fantastic! My family loves stuffed mushrooms and I can't wait to try yours. Thanks for sharing!
I made this with Italian turkey sausage to cut down on the fat and it turned out fantastic! Great recipe!
Post a Comment