Appetizers with an attitiude–these mushroom caps are stuffed with a spicy
sausage mixture, topped with bread crumbs and baked until piping hot. Make a lot–they’ll disappear fast!
Ingredients
Sausage Stuffed Mushrooms
From: Campbell’s Kitchen
Prep Time: 25 minutes
Cook Time: 10 minutes
Ingredients:
24 medium mushrooms
2 tbsp. Butter OR margarine, melted
1/4 lb. Bulk pork sausage
1 cup Pace
Instructions
Directions:
REMOVE stems from mushrooms. Chop enough stems to make 1 cup. Brush mushroom
caps with butter and place top-side down in shallow baking pan.
COOK sausage and chopped mushroom stems in skillet until browned.
ADD 1/2 cup picante sauce and bread crumbs. Mix lightly. Spoon about 1 tbsp.
Sausage mixture into each mushroom cap.
BAKE at 425°F. For 10 min. Or until mushrooms are heated through. Top each
with 1 tsp. Picante sauce and cilantro. Makes 24 appetizers.
TIP: Cut a thin slice from the top of each mushroom cap so mushrooms are
level.
To make ahead: Prepare as directed, but do not bake. Cover and refrigerate
up to 24 hr. Bake as directed.
