Best-Ever Stuffed Mushrooms

• Meat

  • 1 lb Jones dairy farm all natural pork sausage roll

• Produce

  • 3 tsp Basil, dried
  • 1 Garlic clove
  • 30 Mushrooms (about 1-1/2 pounds, large fresh
  • 1/4 cup Onion
  • 1 1/2 tsp Parsley flakes, dried

• Bread & Baked Goods

  • 1/3 cup Bread crumbs, seasoned

• Dairy

  • 3 tbsp Butter
  • 1 package Cream cheese, reduced fat
  • 1/4 cup Parmesan cheese

Found on tasteofhome.com

Description

Ingredients

• 1 pound bulk pork sausage
• 1/4 cup finely chopped onion
• 1 garlic clove, minced
• 1 package (8 ounces) reduced-fat cream 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

• Directions 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. 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 15x10x1-in. baking pan, stem side up. Brush with butter. Spoon sausage mixture into mushroom caps. Bake, uncovered, 12-15 minutes or until mushrooms are tender. Yield: 2-1/2 dozen. Originally published as Best-Ever Stuffed Mushrooms in Simple & Delicious December/January 2015 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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