Sausage Stuffed Mushrooms Recipe

Ingredients

36

large fresh mushrooms (about 2 lb)

1

lb bulk pork sausage

1/4

cup freeze-dried chopped chives

2

tablespoons chopped onion

1

clove garlic, finely chopped

3/4

                        cup Original Bisquick™ mix

1/4

cup Italian-style dry bread crumbs

1/4

cup grated Parmesan cheese

Preparation

Heat oven to 350°F. Remove stems from mushrooms; finely chop stems.

In 10-inch skillet, cook sausage, chopped mushroom stems, chives, onion and garlic until sausage is no longer pink; drain, reserving drippings. Stir Bisquick mix and bread crumbs into sausage mixture until mixture holds together. (If mixture is dry, add 1 to 2 tablespoons reserved drippings.)

Spoon about 1 rounded tablespoon sausage mixture into each mushroom cap. In ungreased 15x10x1-inch pan, place filled mushrooms; sprinkle with cheese.

Bake about 15 minutes or until hot. Serve immediately.

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