Use hot or sweet sausage, depending on personal preference. Add 1 tbsp of dried red pepper flakes for extra spice.
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1 lb. bulk pork sausage
24 large mushrooms, wiped clean, stems removed & chopped
1 small onion, minced
1/2 cup Lea & Perrins® Marinade for Chicken
1/2 cup dry breadcrumbs
2 eggs, lightly beaten
1/4 cup fresh parsley, chopped
Preheat oven to 400°. In a large skillet over medium-high heat, brown sausage for 5 minutes. Drain fat, reserving 1 Tbsp. Add mushroom stems and onion, and sauté; for additional 5 minutes. Remove from heat. Add reserved 1 Tbsp. of fat and all remaining ingredients. Stir until well mixed. Spoon filling onto mushroom caps and place on baking sheet.
Spray mushrooms with nonstick cooking spray and bake for 12 to 15 minutes, or until lightly browned.
Can be prepared a day in advance, up to spooning filling step. Cover tightly and store in refrigerator until ready to bake.