1 pound (16 oz) Bob Evans Savory Sage roll sausage
1/2 cup dry bread crumbs
1 pkg (8 oz) cream cheese, softened
2 tablespoons fresh parsley, finely chopped
1 tablespoon lemon juice
3 garlic cloves, minced
1/4 cup Parmesan cheese, grated
Instructions
-Preheat oven to 400 degrees F. Remove mushroom stems and discard. Place caps on foil lined baking sheets; set aside.
-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 medium sized bowl, combine the cream cheese, parsley, lemon juice, and garlic until smooth. Blend in sausage mixture. Fill each cap with stuffing. Sprinkle with Parmesan cheese. Bake for 14-16 minutes until mushrooms are tender and lightly browned.
Originally Submitted
10/10/2015
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