Stuffed Mushrooms

  • 24 large mushroom caps
  • 1/2 pound breakfast sausage
  • 1 teaspoon ADAMS GARLIC POWDER
  • 1 teaspoon ADAMS BLACK GROUND PEPPER
  • 1/4 cup cream cheese
  • 1/4 cup shredded parmesan cheese
  • 1/4 cup bread crumbs
  • 1/4 cup diced tomatoes
  • 1 teaspoon ADAMS PARSLEY
Wash and clean out mushroom caps. In large skillet cook breakfast sausage; drain. Mix in all other ingredients except tomatoes and parsley. Fill each mushroom cap with mixture. Top with tomato and parsley. Bake on cookie dish for 8-10 minutes at 400 degrees or until stuffing is crisp around the edges and mushrooms have softened slightly.

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stuffed mushrooms

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