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 you’re entertaining family and friends.
- 1 package
dry bread crumbs
(8 oz.) 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.
Remove sausage casings.
In a skillet, heat olive oil over medium heat and cook and crumble sausage until no longer pink; 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. Tip: chop stems and add to cream cheese mixture.
Combine Cream Cheese mixture and sausage.
Fill each cap with sausage and Cream Cheese mixture.
Sprinkle with grated Parmesan cheese.
Bake for 14 to 16 minutes or until mushrooms are tender and lightly browned.
For the finishing touch, drizzle with olive oil.