We're huge fans of stuffed mushrooms here. Especially the kinds that feature a delicious pork sausage mixture.
What You Need
Original recipe yields 12 servings
1 lb. breakfast pork sausage
1 small onion, chopped
24 large fresh mushrooms, stems removed & chopped
1/2 cup dry bread crumbs
1/2 cup LEA & PERRINS Marinade for Chicken
1/4 cup chopped fresh parsley
2 egg s, beaten
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Let's Make It
Heat oven to 400°F.
Crumble sausage into large skillet; cook until evenly browned, stirring occasionally. Drain sausage; discard all but 1 Tbsp. drippings from skillet.
Return sausage to reserved drippings. Add onions and chopped mushroom stems; cook 5 min., stirring frequently. Remove from heat. Add remaining ingredients; mix well.
Spoon sausage mixture into mushroom caps; place on baking sheet. Spray with cooking spray.
Bake 12 to 15 min. or until mushrooms are heated through and tops are lightly browned.
The sausage mixture can be cooked ahead of time. Cool, then refrigerate up to 24 hours before spooning into mushroom caps and baking as directed, increasing the baking time if necessary until mushrooms are heated through.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.