November 22, 2010

Sausage-Stuffed Mushrooms


From: Campbell's Kitchen
Prep: 25 minutes
Bake: 10 minutes
Serves: 24
Appetizers with an attitude--these mushroom caps are stuffed with a spicy sausage mixture, topped with bread crumbs and baked until piping hot. Make a lot--they'll disappear fast!

Ingredients:

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

Directions:

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 eachmushroom cap.
Bake for 10 minutes or until the mushrooms are hot. Top each with 1 teaspoon picante sauce and sprinkle with the cilantro.

Recipe Tips:


To make ahead: Prepare as directed above through Step 3. Cover and refrigerate the stuffed mushrooms up to 24 hours. Bake as directed in Step 4.

Nutrition Information

Nutritional Values per Serving
Using Pace Picante Sauce: : Calories 33, Total Fat 2g, Saturated Fat 1g, Cholesterol 5mg, Sodium 112mg, Total Carbohydrate 3g, Dietary Fiber 1g, Protein 1g, Vitamin A 1%DV, Vitamin C 1%DV, Calcium 1%DV, Iron 1%DV

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