- 48 large fresh mushrooms
- 1 (19.76 ounce) package Johnsonville® Italian Mild Sausage Links, casings removed
- 1 (8 ounce) package cream cheese, softened
- 2 tablespoons fresh chopped parsley
- 1 tablespoon lemon juice
- 3 garlic cloves, minced
- 1/8 teaspoon freshly ground black pepper
- 1/2 cup shredded Parmesan cheese
- Remove mushroom stems and discard; set caps aside.
- In a skillet, cook and crumble sausage over medium heat until no longer pink; drain and set aside.
- In a food processor or blender, combine the cream cheese, parsley, lemon juice, garlic and pepper. Cover and process until smooth.
- Place mushroom caps on lightly greased baking sheets. Fill each cap with 2 teaspoons sausage. Top with cream cheese mixture and sprinkle with Parmesan cheese.
- Bake at 450 degrees F for 8-10 minutes or until lightly browned. Serve warm.