Mushrooms stuffed with sausage, cheese and more mushrooms - a definite treat for mushroom lovers!
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
12 large fresh mushrooms (1 lb./450 g)
1/4 lb. (115 g) pork sausage links
1/4 cup Kraft Zesty Italian Dressing
1 tsp. chopped fresh thyme
1/2 cup panko bread crumbs
2 green onions, sliced
1/4 cup Touch of Philadelphia Shredded Creamy Herb & Garlic Cheese
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How do I 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 thyme; mix well. Cook 5 min. or until tender.
Add bread crumbs, onions and cheese to mushroom mixture in skillet; mix well. Use melon baller to portion filling into caps.
Bake 15 to 20 min. or until heated through.
Kraft Kitchen Tips!
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.
Garnish with chopped fresh thyme or sliced green onions just before serving.
Calories From Fat
% Daily Value
Fat 4 g
Saturated fat 1 g
Cholesterol 10 mg
Sodium 130 mg
Carbohydrate 6 g
Fibre 1 g
Sugars 1 g
Protein 4 g
12 servings, 1 stuffed mushroom (40 g) 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.