• 8 ounces bulk pork sausage
  • 32 large mushrooms
  • 2 cloves garlic, minced
  • 1 tablespoon butter
  • 1/2 cup seasoned breadcrumbs
  • 1/2 cup Parmesan cheese, grated
  • 1/4 cup fresh parsley, minced
  • To taste salt and pepper

Remove stems from mushrooms. Finely chop stems and saute in butter in large heavy skillet with garlic until mushrooms are wilted, about 3 minutes. Add sausage and cook, stirring, until brown. Stir in remaining ingredients, stir to mix well; taste to adjust seasoning. Stuff each mushroom cap with about 1 tablespoon sausage mixture. Place mushrooms in shallow baking pan. Bake at 400 degrees F, for 15 minutes.

Serves 32

You can’t make too many of these cocktail hour favorites. These stuffed mushrooms also make an elegant accompaniment for a holiday pork roast.

Calories: 40 calories

Protein: 2 grams

Fat: 2 grams

Sodium: 130 milligrams

Cholesterol: 5 milligrams

Saturated Fat: 1 grams

Carbohydrates: 3 grams