Sausage Stuffed Mushrooms

• 48 fresh mushrooms
• 19 ounces Johnsonville Italian Mild Sausage Links
• 1/2 cup dry bread crumbs
• 8 ounces cream cheese
• 2 tablespoons fresh parsley finely chopped
• 1 tablespoon lemon juice
• 3 cloves garlic minced
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil

1. Preheat oven to 400u0b0F.
2. Remove mushroom stems and set caps aside.
3. Place mushroom caps on foil-lined baking sheets; set aside.
4. Remove sausage casings.
5. In a skillet, heat 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. Tip: chop stems and add to cream cheese mixture.
8. Combine Cream Cheese mixture and sausage.
9. Fill each cap with sausage and Cream Cheese mixture.
10. Sprinkle with 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 olive oil.

mushrooms, italian mild sausage, bread crumbs, cream cheese, parsley, lemon juice, garlic, parmesan cheese, olive oil

Taken from www.yummly.com/recipe/Sausage-Stuffed-Mushrooms-2686372 (may not work)