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Sausage Stuffed Mushrooms

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Created Mar 29, 2012
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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.

Nutrition Information

No nutrition information available for this recipe
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