Simple Stuffed Mushrooms

Simple Stuffed Mushrooms

This recipe makes about 28 poppable mushroom appetizers.

Ingredients:

1 (24-oz.) pkg. fresh whole white mushrooms

1 1/4 c. prepared spinach and artichoke dip

1/2 lb. spicy Italian sausage, cooked and drained

1 clove garlic, finely minced

1/3 c. Italian-style panko bread crumbs

Directions:

1. Preheat oven to 375 degrees F. Prepare mushrooms by removing and discarding stems. Place mushrooms, stem-side facing down on a large parchment-paper lined baking sheet. Bake for about 10 minutes. Remove and set aside mushrooms from the pan and discard parchment paper and any juices.

2. In a medium-sized bowl, mix the spinach-artichoke dip, cooked sausage and 2 Tbsp. of the panko bread crumbs together. Line the baking sheet with parchment paper and place mushrooms, stem-side up, about 1-inch apart. Use a spoon to fill each mushroom cap, mounding the top. Sprinkle remaining panko bread crumbs on the top of each cap. Bake 13-to-15 minutes until tops of filling are golden brown.

Apron Strings Tips: While you don’t need the mushroom stems for this recipe, I do suggest that you chop them up and keep them for another recipe such as mushroom soup.