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Johnsonville® Sausage Stuffed Mushrooms

Johnsonville® Sausage Stuffed Mushrooms
Brought to you by Johnsonville® Sausage
48 ServingsPrep: 40 min. Cook: 15 min

Ingredients

  • 48 large fresh mushrooms
  • 1 pkg (19 oz.) Johnsonville® Mild Italian Sausage Links
  • 1/2 cup dry bread crumbs
  • 1 pkg (8 oz.) cream cheese, softened
  • 2 Tbsp. fresh parsley, finely chopped
  • 1 Tbsp. lemon juice
  • 3 garlic cloves, minced
  • 1/4 Parmesan cheese, grated

Directions

  • Preheat oven to 400°F. Remove mushroom stems and discard; set
  • caps aside. Place mushroom caps on foil-lined baking sheets; set
  • aside. Remove sausage casings.
  • In a skillet, cook and crumble sausage over medium heat 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. Combine cream cheese mixture and sausage. Fill each
  • cap with sausage and cream cheese mixture. Sprinkle with Parmesan
  • cheese. Bake for 14-16 minutes or until mushrooms are tender and
  • lightly browned. Yield: 48 servings.
© Taste of Home 2013

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Johnsonville® Sausage Stuffed Mushrooms (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013