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Sausage Stuffed Mushrooms Recipe

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This recipe for Sausage Stuffed Mushrooms, by , is from Marquis Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Ronna Marquis


Fresh mushrooms
1 package Fresh Italian Mild Ground Sausage Fresh Italian Mild Sausage Links
1/2 cup dry bread crumbs
1 package (8 oz.) Cream Cheese
2 tablespoons fresh parsley, finely chopped
1 tablespoon lemon juice
3 cloves garlic, minced
1/4 cup grated Parmesan Cheese
2 tablespoons olive oil

Preheat oven to 400F.

Remove mushroom stems and set caps aside.

Place mushroom caps on foil-lined baking sheets; set aside.

Remove sausage casings.

In a skillet, heat olive oil over medium heat and cook and crumble sausage 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. Tip: chop stems and add to cream cheese mixture.

Combine Cream Cheese mixture and sausage.

Fill each cap with sausage and Cream Cheese mixture.

Sprinkle with grated Parmesan cheese.

Bake for 14 to 16 minutes or until mushrooms are tender and lightly browned.

For the finishing touch, drizzle with olive oil.




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