Stuffed Mushrooms
fromtasteofhome.comwww.tasteofhome.com/recipes/best-ever-stuffed-mushrooms?ehid=10F704C7B86FC5A418B96BD3294CBDB3A51C2686
Stuffed mushrooms are the ultimate crowd-pleaser. Whether for a dinner party or just a casual weeknight, these sausage and cheese-filled bites are a breeze to whip up and absolutely irresistible.
Ingredients
Instructions
Preheat the oven to 400°F. In a large skillet, cook the sausage, onion and garlic over medium heat, breaking the sausage into crumbles. Cook until the meat is no longer pink and the onion is tender, six to eight minutes. Drain off the excess moisture and fat. Add the cream cheese and Parmesan cheese to the sausage; cook and stir until melted.
Stir in the bread crumbs, basil and parsley.
Place the mushroom caps, bottom side up, in a greased 15x10x1-inch baking pan. Brush with melted butter. Editor's Tip: Keeping your mushrooms dry is the key to non-soggy caps. Washing them with water is a common mushroom mistake, but if your mushrooms are damp, put them in the oven for two to three minutes before filling them. Spoon the sausage mixture into the mushroom caps. Bake, uncovered, until the mushrooms are tender, 12 to 15 minutes.
Nutrition
- Calories
- 79 calories
- Fat Content
- 6g fat (3g saturated fat)
- Cholesterol Content
- 17mg cholesterol
- Sodium Content
- 167mg sodium
- Carbohydrate Content
- 2g carbohydrate (1g sugars
- Fiber Content
- 0 fiber)
- Protein Content
- 3g protein.
