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Source: Campbell's Recipes
Tagged With: 24 pieces
Sausage-Stuffed Mushrooms
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!
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Serves: 24 pieces
Prep Time: 25 minutes
Cook Time: 10 minutes
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24 medium mushroom
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




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


Notes:
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

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



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