Sausage-Stuffed Mushrooms

Campbell's Sausage-Stuffed Mushrooms Recipe

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!

At a glance

Prep

25 min.

Total

35 min.

Serves

24

Bake: 10 min.

Made With

  • Pace® Picante Sauce

    Pace® Picante Sauce

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What You'll Need

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

How to Make It

  • 1

    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.

  • 2

    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.

  • 3

    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.

  • 4

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

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Recipe Nutritional Information

Made With

Pace Picante Sauce

calories

33

totalfat

2g

saturatedfat

1g

cholesterol

5mg

sodium

126mg

totalcarbohydrate

3g

dietaryfiber

1g

protein

1g

vitamina

1%DV

vitaminc

1%DV

calcium

1%DV

iron

1%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

Easy Substitutions

  • Tip: Cut a thin slice from the top of each mushroom cap to keep the caps from rolling in the pan.
  • 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.
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RID#25015

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