Sausage-Stuffed Mushrooms
Appetizers with an attitude--these mushroom caps are stuffed with a spicy sausage mixture, topped with bread crumbs and baked until piping hot. Make a lot--they'll disappear fast!
Ingredients
24 medium mushrooms
2 tablespoons butter, melted
0.25 pound bulk pork sausage
1 cup Pace® Picante Sauce
0.5 cup dry bread crumbs
3 tablespoons chopped fresh cilantro leaves or fresh parsley
2 tablespoons butter, melted
0.25 pound bulk pork sausage
1 cup Pace® Picante Sauce
0.5 cup dry bread crumbs
3 tablespoons chopped fresh cilantro leaves or fresh parsley
Instructions
Heat the oven to 425°F. Remove the stems from the mushrooms. Chop enough stems to make 1 cup. Brush the mushroom caps with the butter and place top-side down in a shallow baking pan.
Cook the sausage and the chopped mushroom stems in a 10-inch skillet over medium-high heat until the sausage is well browned, stirring often to break up the meat. Pour off any fat.
Add 1/2 cup picante sauce and the bread crumbs to the skillet and mix lightly. Spoon about 1 tablespoon sausage mixture into each mushroom cap.
Bake for 10 minutes or until the mushrooms are hot. Top each with 1 teaspoon picante sauce and sprinkle with the cilantro.
Cook the sausage and the chopped mushroom stems in a 10-inch skillet over medium-high heat until the sausage is well browned, stirring often to break up the meat. Pour off any fat.
Add 1/2 cup picante sauce and the bread crumbs to the skillet and mix lightly. Spoon about 1 tablespoon sausage mixture into each mushroom cap.
Bake for 10 minutes or until the mushrooms are hot. Top each with 1 teaspoon picante sauce and sprinkle with the cilantro.
Sausage-Stuffed Mushrooms
Appetizers with an attitude--these mushroom caps are stuffed with a spicy sausage mixture, topped with bread crumbs and baked until piping hot. Make a lot--they'll disappear fast!
Directions
Print
Heat the oven to 425°F. Remove the stems from the mushrooms. Chop enough stems to make 1 cup. Brush the mushroom caps with the butter and place top-side down in a shallow baking pan.Cook the sausage and the chopped mushroom stems in a 10-inch skillet over medium-high heat until the sausage is well browned, stirring often to break up the meat. Pour off any fat.Add 1/2 cup picante sauce and the bread crumbs to the skillet and mix lightly. Spoon about 1 tablespoon sausage mixture into each mushroom cap.Bake for 10 minutes or until the mushrooms are hot. Top each with 1 teaspoon picante sauce and sprinkle with the cilantro.
Ingredients
24 medium mushrooms2 tablespoons butter, melted0.25 pound bulk pork sausage1 cup Pace® Picante Sauce0.5 cup dry bread crumbs3 tablespoons chopped fresh cilantro leaves or fresh parsley
Kansas City-Style Pulled Pork Slide...
The key to these delicious sliders is all ...
Ham & Cheese Pretzel Roll-Ups
You’ll be over the moon when you pair th...
Tortellini en Brodo with Roasted To...
Our recipe for Tortellini en Brodo is perf...
Sausage & Escarole Soup
The aroma of cooking sausage, onion and ga...