You can’t make too many of these cocktail hour favorites. These stuffed mushrooms also make an elegant accompaniment for a holiday pork roast.
32 large mushrooms
2 cloves garlic, minced
1 tablespoon butter
8 ounces bulk pork sausage
1/2 cup seasoned dry bread crumbs
1/2 cup freshly grated Parmesan cheese
1/4 cup fresh parsley, minced
Salt and ground black pepper, to taste
- Remove stems from mushrooms. Finely chop stems and sauté in butter in large heavy skillet with garlic until mushrooms are wilted, about 3 minutes.
- Add sausage and cook, stirring, until brown. Stir in remaining ingredients, stir to mix well; taste to adjust seasoning.
- Stuff each mushroom cap with about 1 tablespoon sausage mixture. Place mushrooms in shallow baking pan.
- Bake in a preheated oven at 400°F (205°C) for 15 minutes.
Makes 32 appetizers.
Recipe provided courtesy of Pork, Be Inspired®.