Sausage Stuffed Mushrooms

I really like stuffed mushrooms! I love to stuff them with crab, sausage or just about anything else. So my wife and I were sitting in a doctor’s office with our son who dislocated his ankle coming off a rock wall. (But for guys that are outside the doctor’s office is a common place to visit.) She is looking at a magazine and sees an ad from Johnsonville and these things look great. What is better though is how they tasted! They were awesome. If your family likes mushrooms you have got to cook up a pot of these things, it is what guys outside are all about.

Sausage Stuffed Mushrooms

20 Large fresh mushrooms (I like Crimini)
8 oz. Mild Italian sausage
1/4 C Panko bread crumbs
4 oz. Cream cheese
1 T Fresh parsley, minced
1 1/2 tsp. Lemon juice
1 tsp. minced garlic
2 T Parmesan cheese, grated

Remove stems from the mushrooms and discard. In a heavy fry pan on your camp stove, thoroughly cook your sausage. Turn off the heat and stir in the bread crumbs. In a separate bowl combine the cream cheese, parsley, lemon juice and garlic until smooth. Add your sausage mixture and stir to combine. Fill each mushroom cap with a good amount of filling and place in a Dutch oven. Sprinkle a little grated parmesan over the top.

Bake at 400 degrees for 15 – 20 minutes until mushrooms are tender and slightly browned. Use 9 coals on the bottom and 19 on top.

Source:  Adapted from Johnsonville http://www.johnsonville.com/recipe/sausage-stuffed-mushrooms.html