One10-ounce tubeJimmy Dean Pork Light Sausage(or 10 ounces of any sausage)
sprigs of Italian Parsley for garnish,optional
Instructions
Clean the mushrooms. Pat them dry and gently pull off the stems. Cut the rough ends off of the stems and then chop the rest of the stems finely. With a small spoon, gently scoop out the centers of the mushrooms.
In a medium bowl, mix the chopped stems and mushroom meat from the centers with the sausage. Fill the mushrooms with a spoonful of the sausage mixture. It's okay to mound up the sausage slightly since it will tend to shrink down when cooked.
Arrange in a glass baking dish with 3 tablespoons water in the bottom of the dish.
Bake, uncovered, at 350 degrees for 45 minutes.
Top each mushroom with a tiny sprig of Italian parsley (if using) and serve immediately.
Notes
Prepare these ahead of time so that they are ready to pop in the oven. Stuff the mushrooms and then place them in the refrigerator (covered) until ready to bake. You'll then have steaming hot appetizers to pass on a tray and they'll be devoured quickly!
A reader recommends: For a different spin on this recipe, brown the sausage, drain and cool. Mix with one package 8-ounces of cream cheese. Fill the mushrooms with the mixture and cook for the same amount of time at the same temp.
If you are preparing this recipe as gluten-free, just be sure to use a brand of sausage that is known to be GF.