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
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
Sourse: tasteofhome.com