24 OZ FRESH, WHOLE WHITE MUSHROOMS
1 1/4 CUPS OF SPINACH-ARTICHOKE DIP (FROM A DELI)
1/2 LB BULK SPICY ITALIAN SAUSAGE, COOKED & DRAINED
1/3 CUP PROGRESSO ITALIAN STYLE PANKO CRISPY BREADCRUMBS
1. Heat oven to 375°F. Remove stems from mushroom caps; discard stems.
2 On ungreased 15x10-inch pan with sides, place mushrooms, stem-side down. Bake 10 to 12 minutes or until they just start to release their juices. Remove mushrooms from pan; drain. Remove any liquid from pan.
3 In medium bowl, mix dip, sausage and 2 tablespoons of the bread crumbs until well blended. Divide and spoon filling into mushroom caps, mounding slightly. Sprinkle with remaining bread crumbs. Place mushrooms in same 15x10-inch pan.
4 Bake 13 to 18 minutes or until golden brown on top and heated through.