Sausage Stuffed Mushrooms
Mushroom caps stuffed with turkey sausage, garlic, bread crumbs, Parmesan cheese, and onion.
1/2 pound Honeysuckle White Sweet Italian Sausage
1/4 cup onion, diced
2 cloves garlic, minced
1/4 cup fresh cilantro, chopped
1/4 cup bread crumbs
1/4 cup freshly grated Parmesan cheese
1/2 pound mushrooms, large white
- Remove casing from sausage and crumble into a skillet. Cook over medium heat until thoroughly cooked, about 10 minutes, stirring to break up large pieces. Remove from pan and set aside.
- Sauté onion for 5 minutes. Add garlic and continue cooking for 2 more minutes. Add sausage, cilantro, bread crumbs, and Parmesan cheese and mix well.
- Remove stems from mushrooms and wipe mushroom caps to clean. Fill each mushroom with sausage stuffing. Place on lightly oiled baking sheet. Top with extra Parmesan cheese if desired.
- Bake in a preheated oven at 450°F (230°C) for 20 minutes or until nicely browned.
Makes about 10 to 12 appetizers.
Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.