Ring in the New Year’s Eve party with this irresistible perfect crowd-pleasing appetizer.
I serve these for special occasions and my guests are still talking about the first time I whipped these up. They’re gone the minute they hit the table, so make enough for all.
Ingredients:
2 large packages fresh mushrooms, stems removed 1 lb Bob Evans original pork sausage
1/2 (4 ounces) package PHILADELPHIA cream cheese
1/4 cup Sargento Parmesan cheese
Directions:
Heat oven to 350°F. Remove stems from mushrooms.
Place sausage in a pot or skillet. Cook over medium heat until sausage is no longer pink.
Blend cream cheese and parmesan cheese with the sausage.
Stuff mushroom caps with 1 tablespoon of the sausage mixture.
Bake for 30 minutes. Serve immediately.
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