Today’s recipe would be yummy anytime, but especially good if you are having any March Madness parties this month. The recipe is one that I got to try out when I went on my trip to Wisconsin last week. You can read about my trip today and tomorrow on my events page. The recipe comes from Johnsonville Sausage.
In my book, you can never go wrong with a stuffed mushrooms. I am a HUGE mushroom fan. This recipe is simple to put together. It takes about 40 minutes total to prepare this recipe. The filling is the perfect amount of creamy cheesy goodness along the the right amount of spice with the sausage. You could always go for hot sausage if you like things really spicy. However, this was the perfect balance for me.
- 48 large fresh mushrooms
- 1 pkg. (19.76 oz.) Italian mild sausage links
- 1/2 cup dry bread crumbs
- 1 pkg. (8 oz.) cream cheese, softened
- 2 Tbsp. fresh parsley, finely chopped
- 1 Tbsp. lemon juice
- 3 garlic cloves, minced
- 1/4 cup Parmesan cheese, grated
- Preheat oven to 400ºF.
- 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.