This Johnsonvillle recipe is a must for mushroom fans! The taste of Johnsonville Italian Sausage pairs well with cream cheese, Parmesan cheese, lemon and garlic to create a dish that's bound to please! These stuffed mushrooms are perfect for an appetizer when you're entertaining family and friends.
Ingredients
- Johnsonville® Ground Italian Sausage: 1 pack (16 ounce pack)
- mushrooms: 48 piece (fresh)
- dry bread crumbs: 0.5 cup
- cream cheese: 1 pack (8 ounce pack, softened)
- garlic cloves: 3 piece (minced)
- fresh parsley: 2 Tbsp (finely chopped)
- lemon juice: 1 Tbsp
- Parmesan cheese: 0.25 cup (grated)
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F.
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In a skillet, cook and crumble sausage over medium heat until no longer pink and lightly browned; drain.
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Remove and discard stems from mushrooms. Arrange mushroom caps on foil-lined baking sheets.
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In a bowl, combine cooked sausage, bread crumbs, cream cheese, garlic, parsley and lemon juice. Stir until blended.
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Carefully spoon sausage mixture into mushroom caps. Sprinkle with cheese. Bake until mushrooms are tender and lightly browned, 14 to 16 minutes.
