Parmesan Peppercorn Stuffed Mushrooms
16 extra-large white mushrooms
2 tbsp. olive oil
1/4 pound sweet Italian sausage, removed from the casings
1/2 small onion finely chopped
2 garlic cloves minced
2/3 cup breadcrumbs
1/2 cup Ken'sŪ Lite Creamy Parmesan with Cracked Peppercorn Dressing
1/3 cup freshly grated Parmesan
2 1/2 tablespoons minced fresh parsley leaves
Salt and freshly ground black pepper
Preheat the oven to 325 F.
Remove the stems from the mushrooms and finely chop. Set aside.
Heat 2 tbsp. olive oil in a medium skillet over medium heat. Add the sausage; Cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned.
Add the chopped mushroom stems and cook for 3 more minutes. Stir in the onions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the dressing and the breadcrumbs, stirring to combine evenly with all the other ingredients. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, cool slightly.
If stuffing seems dry add more dressing.
Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Drizzle with olive oil. Bake until the stuffing is browned and crusty, about 45 minutes.
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