Sausage-Stuffed Mushrooms
Recipe from Pace Salsa & Picante

Appetizers with an attitude--these mushroom caps are stuffed with a spicy sausage mixture, topped with bread crumbs and baked until piping hot. Make a lot--they'll disappear fast!


Sausage-Stuffed Mushrooms

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Servings: 24
Prep Time: 25 mins
Total Time: 35 mins
Related Categories: Appetizers, Pork, Sausage, Sausage Stuffing, Stuffed Mushrooms, Stuffed Mushrooms
 
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Ingredients
  • 24 
    medium mushrooms
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  • 2  tbsp.
    butter, melted
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  • 1/4  lb.
    bulk pork sausage
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  • 1  cup
    Pace® Picante Sauce
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  • 1/2  cup
    dry bread crumbs
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  •  
    Chopped fresh cilantro leaves or fresh parsley
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Directions
1.
Heat the oven to 425 degrees F. Remove the stems from the mushrooms. Chop enough stems to make 1 cup. Brush the mushroom caps with the butter and place top-side down in a shallow baking pan.
2.
Cook the sausage and the chopped mushroom stems in a 10-inch skillet over medium-high heat until the sausage is well browned, stirring often to break up the meat. Pour off any fat.
3.
Add 1/2 cup picante sauce and the bread crumbs to the skillet and mix lightly. Spoon about 1 tablespoon sausage mixture into each mushroom cap.
4.
Bake for 10 minutes or until the mushrooms are hot. Top each with 1 teaspoon picante sauce and sprinkle with the cilantro.
5.
To make ahead: Prepare as directed above through Step 3. Cover and refrigerate the stuffed mushrooms up to 24 hours. Bake as directed in Step 4.

Tip:
Cut a thin slice from the top of each mushroom cap to keep the caps from rolling in the pan.

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