Stuffed Mushrooms
For a great appetizer – –
  • 1/2pound DiRusso’s® Italian Sausage Links or Patties
  • 1pound large fresh mushrooms
  • 1/4cup vegetable oil
  • 1 1/4cups onions, finely chopped
  • 2tablespoons green pepper, finely chopped
  • 1teaspoon salt
  • 1/4teaspoon black pepper
  • 1package (3 ounce) cream cheese
  • 2tablespoons butter, melted
  • 1/4cup Italian seasoned bread crumbs
  • Fresh parsley leaves, chopped
  1. Preheat oven 350°F. Clean mushrooms with damp paper towel. Remove the stems and chop finely. Brush mushroom caps with oil.
  2. Remove casing from sausage links. In a skillet, cook the sausage over medium heat, crumbling with a wooden spoon. Cook the sausage until the center is no longer pink.
  3. Add the oil, onion, green pepper, mushroom stems, salt and pepper. Cook until tender. Turn off the heat and stir the cream cheese into the mixture.
  4. Fill each mushroom cap with the sausage mixture. Arrange the mushrooms in a baking dish in a single layer.
  5. In a small bowl, mix the butter and breadcrumbs. Sprinkle over the stuffed mushroom caps.
  6. Bake for 15 minutes or until the breadcrumbs are brown.
  7. Sprinkle on parsley.