Sausage & Cornbread Stuffed Mushrooms

A little pork sausage, cornbread stuffing packed into a mushroom. Loaded with flavor.

Got breakfast pork sausage, cornbread stuffing mix, and some fresh parsley? That's all you need to make these easy, delicious stuffed mushrooms.

20 large fresh mushrooms (1 lb.), cleaned, stems and gills removed

 1/4 lb. breakfast pork sausage 

1 cup STOVE TOP Cornbread Stuffing Mix (about 1/2 of 6-oz. pkg.)

 1 cup water

 2 Tbsp. chopped fresh parsley

Heat oven to 450ºF. Place wire rack on foil-covered rimmed baking sheet. Place mushrooms, cap sides up, on rack. Bake 15 min. Meanwhile, brown sausage in a medium nonstick skillet. Add stuffing mix, water and parsley; mix well. Remove mushrooms from wire rack; drain on paper towel-covered plate. Remove and discard foil (with mushroom liquid) from baking sheet. Spoon sausage mixture into mushrooms. Return to baking sheet (without rack). Bake 10 min. or until heated through. 

Make-Ahead Mushrooms can be stuffed ahead of time. Refrigerate up to 4 hours. When ready to serve, bake mushrooms as directed, increasing the final baking time, if needed, until mushrooms are heated through.

How to Use the Remaining Stuffing Mix 

Store leftover stuffing mix in an airtight container at room temperature. Then, use to prepare quick and-easy crab cakes. Add 3/4 cup boiling water to remaining stuffing mix in medium bowl; stir just until moistened. Whisk 1 egg in large bowl until blended. Add 1 can (6 oz.) crabmeat, drained and flaked; mix lightly. Stir in the stuffing. Shape into 4 patties. Melt 2 Tbsp. butter in a large skillet. Add patties; cook 5 min. on each side or until heated through and lightly browned on both sides. Serve with lemon wedges. 

A Kraft recipe.

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