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Sausage Stuffed Mushrooms

Name: Sausage Stuffed Mushrooms
Ingredients: 36 large fresh mushrooms (about 2 lb); 500 g bulk pork sausage; 1/4 cup (50 mL) freeze-dried chopped chives; 2 tbsp (25 mL) chopped onion; 1 clove garlic, finely chopped; 3/4 cup (175 mL) Bisquick* Mix; 1/4 cup (50 mL) Italian-style dry bread crumbs; 1/4 cup (50 mL) grated Parmesan cheese

Prep 0 min
Total 0 min
Servings

March 29, 2012

Ingredients

36 large fresh mushrooms (about 2 lb)
500 g bulk pork sausage
1/4 cup (50 mL) freeze-dried chopped chives
2 tbsp (25 mL) chopped onion
1 clove garlic, finely chopped
3/4 cup (175 mL) Bisquick* Mix
1/4 cup (50 mL) Italian-style dry bread crumbs
1/4 cup (50 mL) grated Parmesan cheese

Steps

1

Heat oven to 350ºF. Remove stems from mushrooms; finely chop stems.
2

In large skillet, cook sausage, chopped mushroom stems, chives, onion and garlic until sausage is no longer pink; drain, reserving drippings. Stir Bisquick mix and bread crumbs into sausage mixture until mixture holds together. (If mixture is dry, add 1 to 2 tablespoons reserved drippings.)
3

Spoon about 1 rounded tablespoon sausage mixture into each mushroom cap. In ungreased 15x10x1-inch pan, place filled mushrooms; sprinkle with cheese.
4

Bake about 15 minutes or until hot. Serve immediately.