Prep 40 mins
Cook 15 mins
Courtesy of Johnsonville Sausage
- 48 large fresh mushrooms
- 1 (19 ounce) package Johnsonville® Mild Italian Sausage Links
- 1⁄2 cup dry breadcrumbs
- 1 (8 ounce) package cream cheese, softened
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon lemon juice
- 3 garlic cloves, minced
- 1⁄4 cup parmesan cheese, grated
- Preheat oven to 400ºF.
- Remove mushroom stems and discard; set caps aside.
- Place mushroom caps on foil-lined baking sheets; set aside.
- Remove sausage casings.
- In a skillet, cook and crumble sausage over medium heat 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.
- Combine cream cheese mixture and sausage.
- Fill each cap with sausage and cream cheese mixture.
- Sprinkle with Parmesan cheese.
- Bake for 14-16 minutes or until mushrooms are tender and lightly browned.
Made these mushrooms for Easter dinner. Even my guests who don't usually like mushrooms loved these! Very easy to make and quite impressive! They were even good heated up the next day.