Emprimir
Correo Electrónico
Add a photo
Ingredientes
- 1 pound bulk pork sausage
- 1/4 cup finely chopped onion
- 1 garlic clove, minced
- 1 package (8 ounces) cream cheese
- 1/4 cup shredded Parmesan cheese
- 1/3 cup seasoned bread crumbs
- 3 teaspoons dried basil
- 30 large fresh mushrooms (about 1-1/2 pounds), stems removed
- 1 TBSP butter, melted
Direcciones
- Preheat oven to 400°.
- In a large skillet, cook sausage, onion and garlic over medium heat, breaking up sausage into crumbles, until meat is no longer pink and onion is tender, 6-8 minutes; drain.
- Add cream cheese and Parmesan cheese; cook and stir until melted. Stir in bread crumbs and basil.
- Meanwhile, place mushroom caps in a greased 15x10x1-in. baking pan, bottom side up.
- Brush with melted butter.
- Spoon sausage mixture into mushroom caps.
- Bake, uncovered, until mushrooms are tender, 12-15 minutes.
