Stuffed Mushrooms

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At party time, I bring out a platter of my easy stuffed mushrooms. I like to make mine with reduced-fat sausage, but you can use regular for an indulgent treat. —Debby Beard, Eagle, Colorado

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

  • 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.
Test Kitchen Tips
  • When you want a change, consider fixing the filling on its own—instead of having stuffed mushrooms. It’s a good spread on baguette slices and crackers
Nutrition Facts

1 appetizer: 79 calories, 6g fat (3g saturated fat), 17mg cholesterol, 167mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 3g protein.

Sourse: tasteofhome.com

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