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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.
Yield: 2 dozen.
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Printed from tasteofhome.com Oct 14, 2008Copyright Reiman Media Group, Inc © 2008 |