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.
(16 ounces) JOHNSONVILLE All Natural Fresh Italian Mild Ground Sausage or 1 package (19 ounces) JOHNSONVILLE Fresh Italian Mild Sausage Links, casings removed
dry bread crumbs
(8 ounces) cream cheese
fresh parsley, finely chopped
grated Parmesan Cheese
Preheat oven to 400ºF.
Remove mushroom stems and set caps aside.
Place mushroom caps on foil-lined baking sheets; set aside.
In a skillet, cook and crumble meat in olive oil over medium heat until cooked through; drain.
Remove from heat; stir in bread crumbs and set aside.
In a bowl, combine the cream cheese, parsley, lemon juice and garlic until smooth.
Add sausage to cream cheese mixture; fill each cap with mixture.
Sprinkle with Parmesan cheese.
Bake for 14 to 16 minutes or until mushrooms are tender and lightly browned.
For the finishing touch, drizzle with olive oil.