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