Appetizers with an attitude--these mushroom caps are stuffed with a spicy sausage mixture, topped with bread crumbs and baked until piping hot. Make a lot--they'll disappear fast!
cost per recipe: $5.35
The price is determined by the national average.
tablespoons butter, melted
pound bulk pork sausage
cup Pace® Picante Sauce
cup dry bread crumbs
tablespoons chopped fresh cilantro leaves or fresh parsley
Heat the oven to 425°F. Remove the stems from the mushrooms. Chop enough stems to make 1 cup. Brush the mushroom caps with the butter and place top-side down in a shallow baking pan.
Cook the sausage and the chopped mushroom stems in a 10-inch skillet over medium-high heat until the sausage is well browned, stirring often to break up the meat. Pour off any fat.
Add 1/2 cup picante sauce and the bread crumbs to the skillet and mix lightly. Spoon about 1 tablespoon sausage mixture into each mushroom cap.
Bake for 10 minutes or until the mushrooms are hot. Top each with 1 teaspoon picante sauce and sprinkle with the cilantro.