Ingredients 1 pound Jones No Sugar Pork Sausage Roll sausage1/4 cup finely chopped onion1 garlic clove, minced1 package (8 ounces) reduced-fat cream cheese1/4 cup shredded Parmesan cheese1/3 cup seasoned bread crumbs3 teaspoons dried basil1-1/2 teaspoons dried parsley flakes30 large fresh mushrooms (about 1-1/2 pounds), stems removed3 tablespoons butter, melted View Recipe 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. Nutrition Facts 1 appetizer: 79 calories, 6g fat (3g saturated fat), 17mg cholesterol, 167mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 3g protein. Originally published as Best Ever Stuff Mushrooms in Simple & Delicious December/January 2015 RECOMMENDED VIDEO Follow along as we show you how to make these fantastic recipes from our archive.
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So, I'm hot on the tails of these AMAZING Breakfast Stuffed Portobello Mushrooms. What's funny is that up until last week, I had only ever attempted cooking with portobello mushrooms one other time, and that didn't pan out
Drain any juice that has formed in the mushrooms. Return mushrooms to the oven. Bake mushrooms in the preheated oven until tender, about 12 minutes. sprinkle mushrooms with remaining 1 tablespoon mozzarella cheese and 1 tablespoon bread crumbs