Ingredients

• 1 package Premium Pork Regular Sausage
• 2 pounds large mushrooms, stems removed and reserved
• 1 clove garlic, minced
• 4 ounces cream cheese, cubed, softened
• ¾ cup dry Italian bread crumbs, divided
• ½ cup (2 ounces) grated Parmesan cheese, divided
• ¼ cup chopped fresh parsley
• 1 tablespoon olive oil

Prep: 45 Minutes

Cook: 20 Minutes

Directions

1. Preheat oven to 350°F. Finely chop enough mushroom stems to measure 1 cup; discard any remaining stems. Place mushroom caps, rounded-sides down, in lightly greased shallow baking pans.
2. Cook sausage, chopped stems and garlic in large skillet over MEDIUM-HIGH heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; drain. Return to skillet. Add cream cheese, ½ cup breadcrumbs, ¼ cup Parmesan cheese and parsley; mix well. Spoon into mushroom caps.
3. Combine remaining breadcrumbs, remaining Parmesan cheese and oil; sprinkle over mushrooms.
4. Bake 20 minutes or until mushrooms are tender and stuffing is lightly browned.