Sausage Stuffed Mushrooms

From Taste of Home



Ingredients:
20 to 24 large fresh mushrooms
2 tablespoons finely chopped onion
2 to 3 garlic cloves, minced
1 tablespoon butter
1/4 pound bulk pork sausage, cooked, crumbled and drained
3 tablespoons seasoned bread crumbs
3 tablespoons grated Parmesan cheese
1 tablespoon dried parsley flakes
1 egg white

Directions:
Remove mushroom stems from caps. Set caps aside (discard stems or save for another use). In a small skillet, saute onion and garlic in butter until tender.

In a large bowl, combine the sausage, bread crumbs, Parmesan, parsley and egg white. Stir in onion mixture. Fill the mushroom caps; place in a lightly greased 15-in. x 10-in. x 1-in. baking pan.

Bake at 350° for 10-15 minutes or until mushrooms are tender and tops are browned. Yield: about 2 dozen.

Comments:
Stuffed Mushrooms were on a sale a few weeks back at the grocery store so they were on the forefront of Adam's mind. And since we had some extra sausage when I made another batch of the family pleasing pizza I figured what the hey. These were pretty simple and since Adam has eaten every last one of them I guess they tasted ok too. I set my bar pretty low.