Post by JJ Judkins on Dec 31, 2012 9:03:48 GMT -6
* Exported from MasterCook *
Sausage-Stuffed Mushrooms
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Pork Side Dishes
Tex-Mex
Amount Measure Ingredient -- Preparation Method
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24 medium mushrooms
2 tablespoons butter -- melted
1/4 pound bulk pork sausage
1 cup Pace® Picante Sauce
1/2 cup dry bread crumbs
Chopped fresh cilantro leaves or fresh parsley
Heat the oven to 425°F. Remove the stems from the mushrooms. Chop enough stems to make 1 cup. Brush the mushroom caps with the butter and place top-side down in a shallow baking pan.
Cook the sausage and the chopped mushroom stems in a 10-inch skillet over medium-high heat until the sausage is well browned, stirring often to break up the meat. Pour off any fat.
Add 1/2 cup picante sauce and the bread crumbs to the skillet and mix lightly. Spoon about 1 tablespoon sausage mixture into each mushroom cap.
Bake for 10 minutes or until the mushrooms are hot. Top each with 1 teaspoon picante sauce and sprinkle with the cilantro.
~*Piper*~
S(***Imported to Master Cook by JJ***):
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Per Serving (excluding unknown items): 22 Calories; 1g Fat (45.3% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 30mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 0