Button mushrooms stuffed with a subtly spicy mixture of Italian sausage, fresh rosemary and Parmesan make for an easy, guaranteed-to-please starter.
What You Need
Original recipe yields 8 servings
16 large fresh mushroom s
1/2 lb. hot Italian sausage
1/4 cup chopped onion s
1 tsp. chopped fresh rosemary
1/2 cup HEINZ Tomato Ketchup
1/4 cup KRAFT Grated Parmesan Cheese
1/4 cup fresh bread crumbs
2 Tbsp. chopped fresh parsley
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Let's Make It
Heat oven to 375°F.
Remove stems from mushrooms; finely chop enough stems to measure 1/2 cup. Discard remaining stems.
Crumble sausage into large skillet; cook on medium heat until evenly browned, stirring occasionally. Drain sausage; return to skillet. Add chopped mushrooms, onions and rosemary; mix well. Cook 3 to 5 min. or until onions are tender, stirring frequently. Remove from heat. Add remaining ingredients; mix lightly.
Spoon sausage mixture into mushroom caps; place in single layer on rimmed baking sheet.
Bake 12 to 15 min. or until mushrooms are tender and filling is heated through.
Omit mushrooms. Prepare sausage mixture as directed, omitting the chopped mushroom stems. Spoon into split and seeded banana peppers, then bake as directed.
The mushrooms can be filled ahead of time. Refrigerate up to 24 hours before baking as directed, increasing the baking time to 15 to 17 min. or until mushrooms are tender and filling is heated through.
For milder flavor, prepare using mild Italian sausage. Or for a change of pace, prepare using Italian chicken sausage.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.