Sausage Stuffed Mushrooms

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

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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.