Sausage Stuffed Mushrooms

by 9  people

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Servings: 48
Prep Time: 40 mins
Total Time: 55 mins
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    large fresh mushrooms
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    1  19  ounce 
    Johnsonville® Italian Mild Sausage Links
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    1/2  cup 
    dry bread crumbs
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    1  8  ounce 
    cream cheese, softened
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    2   tablespoons 
    fresh parsley, finely chopped
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    1   tablespoon 
    lemon juice
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    garlic cloves, minced
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    1/4  cup 
    Parmesan cheese, grated

Preheat oven to 400 degrees F.
Remove mushroom stems and discard; set caps aside.
Place mushroom caps on foil-lined baking sheets; set aside.
Remove sausage casings.
In a skillet, cook and crumble sausage over medium heat until no longer pink; drain.
Remove from heat. Stir in bread crumbs and set aside.
In a bowl, combine the cream cheese, parsley, lemon juice, and garlic until smooth.
Combine cream cheese mixture and sausage.
Fill each cap with sausage and cream cheese mixture.
Sprinkle with Parmesan cheese.
Bake for 14-16 minutes or until mushrooms are tender and lightly browned.
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