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Categories:Viewed: 42 - Published at: 7 months ago
Ingredients
- 12 large fresh mushrooms (1 lb./450 g)
- 1/4 lb. (115 g) pork sausage links
- 1/4 cup Kraft Zesty Italian Dressing
- 1 tsp. chopped fresh thyme
- 1/2 cup panko bread crumbs
- 2 green onions, sliced
- 1/4 cup Touch of Philadelphia Shredded Creamy Herb & Garlic Cheese
Method
- Heat oven to 400 degrees F.
- Remove stems from mushrooms; set aside.
- Use melon baller to carefully scoop small amount of flesh from each mushroom cap; place, hollowed side up, on parchment-covered rimmed baking sheet.
- Finely chop removed flesh and stems.
- Remove sausage from casings; crumble into medium nonstick skillet.
- Cook on medium-high heat 5 min., stirring frequently.
- Add chopped mushrooms, dressing and thyme; mix well.
- Cook 5 min.
- or until tender.
- Add bread crumbs, onions and cheese to mushroom mixture in skillet; mix well.
- Use melon baller to portion filling into caps.
- Bake 15 to 20 min.
- or until heated through.
