1 cup Stove Top Cornbread Stuffing Mix (about 1/2 of 120-g pkg.)
1 cup water
2 Tbsp. chopped fresh parsley
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How do I make it ?
Heat oven to 450ºF.
Place wire rack on foil-covered rimmed baking sheet. Place mushrooms, cap sides up, on rack. Bake 15 min. Meanwhile, brown sausage in medium nonstick skillet. Add stuffing mix, water and parsley; mix well.
Remove mushrooms from wire rack; drain on paper towel-covered plate. Remove and discard foil (with mushroom liquid) from baking sheet.
Spoon sausage mixture into mushrooms. Return to baking sheet (without rack).
Bake 10 min. or until heated through.
Kraft Kitchen Tips!
Mushrooms can be stuffed ahead of time. Refrigerate up to 4 hours. When ready to serve, bake mushrooms as directed, increasing the final baking time, if needed, until mushrooms are heated through.
Calories From Fat
% Daily Value
Fat 3 g
Saturated fat 1 g
Cholesterol 5 mg
Sodium 180 mg
Carbohydrate 6 g
Fibre 1 g
Sugars 2 g
Protein 3 g
10 servings, 2 stuffed mushrooms (52 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.