Ingredients
1 pound bulk pork sausage1/4 cup finely chopped onion1 garlic clove, minced1 package (8 ounces) reduced-fat cream cheese1/4 cup shredded Parmesan cheese1/3 cup seasoned bread crumbs3 teaspoons dried basil1-1/2 teaspoons dried parsley flakes30 large fresh mushrooms (about 1-1/2 pounds), stems removed3 tablespoons butter, melted
Preparation
Preheat oven to 400°. In a large skillet, cook sausage, onion and garlic over medium heat until sausage is no longer pink and onion is tender, 6-8 minutes, breaking up sausage into crumbles; drain. Add cream cheese and Parmesan cheese; cook and stir until melted. Stir in bread crumbs, basil and parsley.
Meanwhile, place mushroom caps in a greased 15x10x1-in. baking pan, bottom side up. Brush with butter. Spoon sausage mixture into mushroom caps. Bake, uncovered, until mushrooms are tender, 12-15 minutes.
