Stuffed Mushrooms
Baked white mushroom caps filled with deli spinach-artichoke dip, spicy Italian sausage and Panko bread crumbs. A Betty Crocker / Progresso copycat appetizer.
⏱️ Prep: 20 min🍳 Cook: 30 min🍽️ Makes 28
Nutritionper 1 stuffed mushroom›
45
Calories
2g
Protein
2g
Carbs
3g
Fat
Ingredients
| 24 oz (680 g) | fresh whole white mushrooms (about 28) |
| 1 1/4 cups (300 ml) | spinach-artichoke dip (from a deli) |
| 1/2 lb (225 g) | bulk spicy Italian sausage, cooked and drained |
| 1/3 cup (35 g) | Progresso Panko Italian style crispy bread crumbs |
Instructions
- Heat oven to 375°F (190°C). Remove stems from mushroom caps; discard stems.
- On an ungreased 15x10-inch (38x25 cm) pan with sides, place mushrooms stem-side down. Bake 10 to 12 minutes or until they just start to release their juices. Remove mushrooms from pan; drain. Remove any liquid from the pan.
- In a medium bowl, mix the dip, sausage and 2 tablespoons of the bread crumbs until well blended. Divide and spoon the filling into the mushroom caps, mounding slightly. Sprinkle with the remaining bread crumbs. Place the mushrooms in the same 15x10-inch pan.
- Bake 13 to 18 minutes or until golden brown on top and heated through.
Expert tips: Add a little more heat by mixing 1/4 teaspoon ground red pepper (cayenne) into the filling. Line the pan with foil for easy cleanup.