Categories: Appetizers

Ingredients

• 1 lb. bulk pork sausage
• 1/4 cup finely chopped onion
• 1 garlic clove, minced
• 1 pkg. (8 oz) reduced fat cream cheese
• 1/4 cup shredded Parmesan cheese
• 1/3 cup seasoned bread crumbs
• 3 tsp. dried basil
• 1 1/2 tsp. dried parsley flakes
• 30 large fresh mushrooms (about 1 1/2 lbs), stems removed
• 3 Tbsp. butter, melted

Directions

1. Preheat oven to 400 degrees. In a large skillet, cook sausage, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbs; drain. Add cream cheese and Parmesan cheese cook and stir until melted. Stir in bread crumbs, basil and parsley.
2. Meanwhile, place mushroom caps in a greased 15×10×1 inch baking pan, stem side up. Brush with butter. Spoon sausage mixture into mushroom caps. Bake, uncovered, 12-15 minutes or until mushrooms are tender.

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