Sausage-Stuffed Mushrooms

Sausage-Stuffed Mushrooms
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  1. 36 large fresh mushrooms (about 2 lb)
  2. 1 lb bulk pork sausage
  3. 1/4 cup freeze-dried chopped chives
  4. 2 tablespoons chopped onion
  5. 1 clove garlic, finely chopped
  6. 3/4 cup Original Bisquick™ mix
  7. 1/4 cup Italian-style dry bread crumbs
  8. 1/4 cup grated Parmesan cheese
  1. 1 Heat oven to 350°F. Remove stems from mushrooms; finely chop stems.
  2. 2 In 10-inch skillet, cook sausage, chopped mushroom stems, chives, onion and garlic until sausage is no longer pink; drain, reserving drippings. Stir Bisquick mix and bread crumbs into sausage mixture until mixture holds together. (If mixture is dry, add 1 to 2 tablespoons reserved drippings.)
  3. 3 Spoon about 1 rounded tablespoon sausage mixture into each mushroom cap. In ungreased 15x10x1-inch pan, place filled mushrooms; sprinkle with cheese.
  4. 4 Bake about 15 minutes or until hot. Serve immediately.