Best Ever Stuffed mushrooms
(from Lucianolinda’s recipe box)
Source: Taste of Home mag.
Prep time: 20 minutes
Cook time: 15 minutes
Serves 30 people
Categories: Appetizers
Ingredients
- 1 lb. bulk pork sausage
- 1/4 cup finely chopped onion
- 1 garlic clove, minced
- 1 pkg. (8 oz) reduced fat cream cheese
- 1/4 cup shredded Parmesan cheese
- 1/3 cup seasoned bread crumbs
- 3 tsp. dried basil
- 1 1/2 tsp. dried parsley flakes
- 30 large fresh mushrooms (about 1 1/2 lbs), stems removed
- 3 Tbsp. butter, melted
Directions
- Preheat oven to 400 degrees. 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 crumbs; drain. Add cream cheese and Parmesan cheese cook and stir until melted. Stir in bread crumbs, basil and parsley.
- Meanwhile, place mushroom caps in a greased 15×10×1 inch baking pan, stem side up. Brush with butter. Spoon sausage mixture into mushroom caps. Bake, uncovered, 12-15 minutes or until mushrooms are tender.