Stuffed Mushrooms

Yields 30 servings

Preparation time 35 minutes

Ingredients

  • 1 pound Jones No Sugar Pork Sausage Roll
  • ¼ cup onion; finely chopped
  • 1 clove garlic; minced
  • 8 ounces cream cheese
  • ¼ cup parmesan cheese; shredded
  • ⅓ cup seasoned bread crumbs
  • 3 teaspoons dried basil
  • 1½ teaspoons dried parsley
  • 30 large fresh mushrooms (apprx. 1½ lbs); stems removed
  • 3 tablespoons butter; melted

Directions

  1. Preheat oven to 400F. 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.
  2. Meanwhile, place mushroom caps in a greased 15x10x1-inch backing pan, stem side up. Brush with butter. Spoon sausage mixture into mushroom caps. Bake, uncovered, 12-15 minutes or until mushrooms are tender.