Easy Stuffed Mushrooms

Ingredients: 

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

 

Instructions: 
  • 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.

Cook Time: 
13-18 MINUTES
Prep Time: 
20 MINUTES
Tags: