Mushroom lovers will certainly like these delicious stuffed mushrooms—as will sausage lovers and cheese lovers.
What You Need
Original recipe yields 12 servings
12 large fresh mushroom s (1 lb.)
1/4 lb. breakfast pork sausage link s
1/4 cup KRAFT Zesty Italian Dressing
1 tsp. chopped fresh thyme, divided
1/4 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
1/2 cup panko bread crumbs
2 green onion s, sliced
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Let's Make It
Heat oven to 400ºF.
Remove stems from mushrooms; set aside. Use melon baller to carefully scoop small amount of flesh from each mushroom cap; place, hollowed side up, on parchment-covered rimmed baking sheet. Finely chop removed flesh and stems.
Remove sausage from casings; crumble into medium nonstick skillet. Cook on medium-high heat 5 min., stirring frequently. Add chopped mushrooms, dressing and 3/4 tsp. thyme; mix well. Cook 5 min. or until mushrooms are tender.
Combine remaining thyme and cheese. Add bread crumbs, onions and cheese mixture to mushroom mixture in skillet; mix well. Use melon baller to portion filling into caps.
Bake 15 to 20 min. or until heated through.
To avoid soggy mushrooms, remove mushroom stems. Clean mushrooms, then place, rounded sides up, on paper towels. Let stand 1 to 2 hours before stuffing.
These delicious mushrooms can be stuffed in advance. Refrigerate up to 3 hours before baking as directed.
Selecting the Best Mushrooms for Stuffing
For best results, use mushrooms that are about 2 inches in diameter.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 4g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 1 stuffed mushroom each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.