In this week’s episode of Cooking with Italian Sausage, Wini mentions how the Italian Sausage Pizza went over at her son’s birthday party. Then Janie and Wini talk to Christie from Johnsonville Public Relations and learn more about the history of Johnsonville while making Sausage Stuffed Mushrooms.
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Sausage Stuffed Mushrooms
WHAT YOU NEED
48 large fresh mushrooms
1 pkg. (19 oz.) Johnsonville® Italian Mild Sausage Links
1/2 cup dry bread crumbs
1 pkg. (8 oz.) cream cheese, softened
2 Tbsp. fresh parsley, finely chopped
1 Tbsp. lemon juice
3 garlic cloves, minced
1/4 cup Parmesan cheese, grated
PREPARATION
Preheat oven to 400ºF.
Remove mushroom stems and discard; set caps aside.
Place mushroom caps on foil-lined baking sheets; set aside.
Remove sausage casings.
In a skillet, cook and crumble sausage over medium heat until no longer pink; drain.
Remove from heat. Stir in bread crumbs and set aside.
In a bowl, combine the cream cheese, parsley, lemon juice, and garlic until smooth.
Combine cream cheese mixture and sausage.
Fill each cap with sausage and cream cheese mixture.
Sprinkle with Parmesan cheese.
Bake for 14-16 minutes or until mushrooms are tender and lightly browned.
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