After attending the Taste of Home Cooking School show and watching these being made, I have wanted to try this out. The stuffing is all ingredients I tend to always have on hand, and then when I got mushrooms in this week’s Bountiful Baskets, I knew it was time to make them! I only had 3 packages of mushrooms and ran out of mushrooms before running out of stuffing. I had thought this stuffing would go great in crescent rolls too, so I got out a can of crescent rolls to finish up the stuffing. Both were great and well received by my family (minus my 3-year-old who did not eat any because she is sick).
Sausage Stuffed Mushrooms
Original recipe from Johnsonville
What you need:
48 mushrooms or 24 crescent rolls (3 cans)
1 package Italian sausage
1/2 cup dry bread crumbs
1 8oz package cream cheese, softened
2 tablespoons fresh parsley, finely chopped
1 tablespoon lemon juice
3 cloves garlic, minced
1/4 cup grated Parmesan cheese
How to make it:
Preheat oven to 400 F. Line 2 baking sheets with foil.
Remove sausage from casings. Place in a skillet over medium heat and crumble. Cook until no longer pink and drain. Stir in bread crumbs.
While sausage is cooking, mix together cream cheese, parsley, lemon juice and garlic.
Add sausage mixture to the cream cheese mixture. Fill each mushroom or crescent roll with the stuffing. Lay out on the baking sheets. Sprinkle with the grated Parmesan cheese.
Bake for 14 to 16 minutes, or until mushrooms are tender and lightly browned, or until crescent rolls are golden brown.