Easy Stuffed Mushrooms

• Meat

  • 1/2 lb Italian sausage, bulk spicy cooked and drained

• Produce

  • 28 24 oz fresh whole white mushrooms, fresh whole white

• Condiments

  • 1 1/4 cups Spinach-artichoke dip

• Bread & Baked Goods

  • 1/3 cup Progresso italian style panko crispy bread crumbs

Found on pillsbury.com

Description

Ingredients

• 24 oz fresh whole white mushrooms (about 28)
• 1 1/4 cups spinach-artichoke dip (from a deli)
• 1/2 lb bulk spicy Italian sausage, cooked and drained
• 1/3 cup Progresso™ Italian style panko crispy bread crumbs

Directions

• 1 Heat oven to 375°F. Remove stems from mushroom caps; discard stems.
• 2 On ungreased 15x10-inch pan with sides, place mushrooms, stem-side down. Bake 10 to 12 minutes or until they just start to release their juices. Remove mushrooms from pan; drain. Remove any liquid from pan.
• 3 In medium bowl, mix dip, sausage and 2 tablespoons of the bread crumbs until well blended. Divide and spoon filling into mushroom caps, mounding slightly. Sprinkle with remaining bread crumbs. Place mushrooms in same 15x10-inch pan.
• 4 Bake 13 to 18 minutes or until golden brown on top and heated through.

Nutrition