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[02ebz06]

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.

[Bar-B-Lew]

Do you use the white button mushrooms?

[hughver]

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

[hughver]

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

[02ebz06]

Do you use the white button mushrooms?

Yes, those are the ones we used.