Sausage Stuffed Mushrooms

Prep Time: 25 mins | Total Time: 35 mins | Servings: 24

  • SERVES 24
  • Prep Time: 25
  • Cook Time: 35

Ingredients

  • 24 medium mushrooms
  • 2 tablespoons butter, melted
  • 1/4 pound bulk pork sausage
  • 1 cup Pace® Picante Sauce
  • 1/2 cup dry bread crumbs
  • 3 tablespoons chopped fresh cilantro leaves or fresh parsley

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Bake for 10 minutes or until the mushrooms are hot. Top each with 1 teaspoon picante sauce and sprinkle with the cilantro.
Nutritional Information per serving:

Calories - 35, Total Fat - 2.1 g, Saturated Fat - 0.9 g, Cholesterol 4 mg, Sodium - 132 mg, Total Carbohydrates – 2.8 g, Protein – 1.2 g

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