Best-Ever Stuffed Mushrooms
Every Christmas Eve, I bring out a platter of my easy stuffed mushrooms. When you want a change, consider fixing the sausage and cream cheese filling on its own—instead of having stuffed mushrooms. It's a good spread on baguette slices and crackers. —Debby Beard, Eagle, Colorado
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- 1 garlic clove minced
- 3 tablespoons butter melted
- 1/4 cup shredded parmesan cheese
- 1/4 cup finely chopped onion
- 1-1/2 teaspoons dried parsley flakes
- 1/3 cup seasoned bread crumbs
- 1 pound jones no sugar pork sausage roll sausage
- 1 package (8 ounces) reduced-fat cream cheese
- 3 teaspoons dried basil
- 30 large fresh mushrooms (about 1-1/2 pounds), stems remov
- Carbohydrate 28.9273487500055 g
- Cholesterol 53.3280208529548 mg
- Fat 22.110378549069 g
- Fiber 2.62608337704341 g
- Protein 9.70837562507757 g
- Saturated Fat 13.2003141713547 g
- Serving Size 1 1 -1/2 dozen. (318g)
- Sodium 950.285333385901 mg
- Sugar 26.3012653729621 g
- Trans Fat 1.51730387551819 g
- Calories 350 calories
Preheat oven to 400degrees. 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.
