This Johnsonvillle sausage stuffed mushrooms 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
- 1 package Johnsonville ground Italian sausage , 16 ounce
- 48 large fresh mushrooms
- 1 package cream cheese , 8 ounce
- 0.5 cups dry bread crumbs
- 2 tablespoons finely chopped fresh parsley
- 3 garlics cloves , minced
- 1 tablespoon lemon juice
- 0.25 cups grated Parmesan cheese
Instructions
-
1
Preheat the oven to 400 degrees F (200 degrees C). Line baking sheets with aluminum foil.
-
2
Crumble and cook sausage in a skillet over medium heat until no longer pink and lightly browned; drain.
-
3
Remove and discard mushroom stems; arrange caps on the prepared baking sheets.
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4
Combine cooked sausage, cream cheese, bread crumbs, parsley, garlic, and lemon juice in a bowl; stir until blended. Spoon sausage mixture into mushroom caps; sprinkle with Parmesan cheese.
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5
Bake in the preheated oven until mushrooms are tender and lightly browned, 14 to 16 minutes.
Nutrition Facts
Per serving
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