Sausage Stuffed Mushrooms

Ingredients

• 1 (16 ounce) package Johnsonville Ground Italian Sausage
• 48 large fresh mushrooms
• 1/2 cup dry bread crumbs
• 1 (8 ounce) package cream cheese, softened
• 3 garlic cloves, minced
• 2 tablespoons finely chopped fresh parsley
• 1 tablespoon lemon juice
• 1/4 cup grated Parmesan cheese

Directions

In a skillet, cook and crumble sausage over medium heat until no longer pink and lightly browned; drain.

Remove and discard stems from mushrooms. Arrange mushroom caps on foil-lined baking sheets.

In a bowl, combine cooked sausage, bread crumbs, cream cheese, garlic, parsley and lemon juice. Stir until blended.

Carefully spoon sausage mixture into mushroom caps. Sprinkle with cheese. Bake, uncovered, at 400 degrees F or until mushrooms are tender and lightly browned, Serve hot.