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Source: Pace Recipes

Pace® Sausage Stuffed Mushrooms
Appetizers with an attitude, these sausage-stuffed mushrooms include the bite of Pace® Picante, which is a perfect flavor addition. These can be made ahead and refrigerated until ready to pop in the oven. Make a lot, they'll disappear fast!
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Serves: Makes 24 appetizers
Prep Time: 25 minutes
Cook Time: 10 minutes
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24 medium mushrooms
2 tbsp. butter, melted
1/4 lb. bulk pork sausage
1 cup Pace® Picante Sauce
1/2 cup dry bread crumbs
Chopped fresh cilantro or fresh parsley





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.


TIP:  Cut a thin slice from the top of each mushroom cap to keep the caps from rolling in the pan.


TIP: 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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