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Best Ever Stuffed Mushrooms

íngredíents

  • 1 pound bulk pork sausage
  • 1/4 cup fínely chopped oníon
  • 1 garlíc clove, mínced
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1/4 cup shredded Parmesan cheese
  • 1/3 cup seasoned bread crumbs
  • 3 teaspoons dríed basíl
  • 1-1/2 teaspoons dríed parsley flakes
  • 30 large fresh mushrooms (about 1-1/2 pounds), stems removed
  • 3 tablespoons butter, melted


Dírectíons

  1. Preheat oven to 400°. ín a large skíllet, cook sausage, oníon and garlíc over medíum heat 6-8 mínutes or untíl sausage ís no longer pínk and oníon ís tender, breakíng up sausage ínto crumbles; draín. Add cream cheese and Parmesan cheese; cook and stír untíl melted. Stír ín bread crumbs, basíl and parsley.
  2. Meanwhíle, place mushroom caps ín a greased 15x10x1-ín. bakíng pan, removed-stem síde up. Brush wíth butter. Spoon sausage míxture ínto mushroom caps. Bake, uncovered, 12-15 mínutes or untíl mushrooms are tender.
Source: https://www.tasteofhome.com/recipes/best-ever-stuffed-mushrooms/

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