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Italian Sausage Mushrooms
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1 pound bulk Italian sausage
24 medium fresh mushrooms
4 tablespoons minced fresh parsley, divided
2 packages (3 ounces each) cream cheese, softened
In a large skillet, cook sausage over medium heat until no longer
pink; drain. Remove and discard mushroom stems. Place caps on a
microwave-safe plate. Microwave, uncovered, on high for 2 minutes;
drain. In a small mixing bowl, combine the cream cheese, 3
tablespoons parsley and sausage until well blended. Spoon into
mushroom caps. Cover and microwave at 70% power for 5-7 minutes or
until heated through; drain. Let stand for 5 minutes before serving.
Sprinkle with remaining parsley.
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Printed from tasteofhome.com Oct 14, 2008Copyright Reiman Media Group, Inc © 2008 |