Sausage & Cornbread Stuffed Mushrooms

Yield:   20

Ingredients:

20   ea   Large fresh mushrooms (1 lb.), cleaned, stems and gills removed
1/4  lb   Breakfast Pork Sausage
1    cup   Stove Top Cornbread Stuffing Mix (about 1/2 of 6-oz. pkg.)
1    cup   Water
2    TBSP   Chopped Fresh Parsley

Directions:

Heat oven to 450ºF

Place wire rack on foil-covered rimmed baking sheet.
 Place mushrooms, cap sides up, on rack.
Bake 15 min.

Meanwhile, brown sausage in medium nonstick skillet.

Add stuffing mix, water and parsley; mix well.

Remove mushrooms from wire rack; drain on paper towel-covered plate.
Remove and discard foil (with mushroom liquid) from baking sheet.

Spoon sausage mixture into mushrooms. Return to baking sheet (without rack).

Bake 10 min. or until heated through.

Do you use the white button mushrooms?

I use either baby bella's or Crimini for my sausage stuffed mushrooms. but white will work.

Your recipe sounds good and a lot less work and healthier than my version. I'll give yours a try next time.

Do you use the white button mushrooms?

Yes, those are the ones we used.