Sausage Stuffed Mushrooms
Sausage Stuffed Mushrooms
This Johnsonville recipe is a must for mushroom fans! The taste of Johnsonville Italian Sausages pair well with cream cheese, Parmesan cheese, lemon and garlic to create a dish that’s bound to please! These stuffed mushrooms are perfect for an appetizer when entertaining family and friends.
Ingredients
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48
fresh mushrooms
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1
package
(16 ounces) JOHNSONVILLE All Natural Fresh Italian Mild Ground Sausage or 1 package (19 ounces) JOHNSONVILLE Fresh Italian Mild Sausage Links, casings removed
-
1/2
cup
dry bread crumbs
-
1
package
(8 ounces) cream cheese
-
2
tablespoons
fresh parsley, finely chopped
-
1
tablespoon
lemon juice
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3
cloves
garlic, minced
-
1/4
cup
grated Parmesan Cheese
-
2
tablespoons
olive oil
REVIEWS
Directions
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Preheat oven to 400ºF.
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Remove mushroom stems and set caps aside.
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Place mushroom caps on foil-lined baking sheets; set aside.
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In a skillet, cook and crumble meat in olive oil over medium heat until cooked through; drain.
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Remove from heat; stir in bread crumbs and set aside.
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In a bowl, combine the cream cheese, parsley, lemon juice and garlic until smooth.
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Add sausage to cream cheese mixture; fill each cap with mixture.
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Sprinkle with Parmesan cheese.
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Bake for 14 to 16 minutes or until mushrooms are tender and lightly browned.
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For the finishing touch, drizzle with olive oil.
