Sausage Stuffed Mushrooms
- 1 package (16 ounces) Johnsonville Ground Italian Sausage
- 48 large fresh mushrooms
- 1/2 cup dry bread crumbs
- 1 package (8 ounces) cream cheese, softened
- 3 cloves garlic, minced
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon lemon juice
- 1/4 cup grated Parmesan cheese
- In a skillet, cook and crumble sausage over medium heat until no longer pink and lightly browned; drain. Remove and discard stems from mushrooms. Arrange mushroom caps on foil-lined baking sheets. In a bowl, combine cooked sausage, bread crumbs, cream cheese, garlic, parsley and lemon juice. Stir until blended. Carefully spoon sausage mixture into mushroom caps. Sprinkle with cheese. Bake, uncovered, at 400F for 14-16 minutes or until mushrooms are tender and lightly browned. Serve hot.
ground italian sausage, mushrooms, bread crumbs, cream cheese, garlic, fresh parsley, lemon juice, parmesan cheese
Taken from www.myrecipes.com/recipe/johnsonville-sausage-stuffed-mushrooms (may not work)