Author:
Williams’ Master Chef
Updated:
These stuffed mushrooms combine Italian sausage, cream cheese, and Williams Spaghetti Sauce Seasoning Mix in tender button mushroom caps for an appetizer that brings pasta sauce flavors to party finger food. Bake for 20 minutes until golden, top with Parmesan for the last few minutes. Perfect for dinner parties or potlucks.
10 mins
40 mins
6-8
Preheat conventional oven to 375°F.
Line rimmed baking sheet with parchment paper.
Set mushrooms caps, with cavity-side up, onto prepared baking sheet and set aside.
Chop reserved mushroom stems. Meanwhile, heat oil in large saucepan over medium heat.
Add mushroom stems, onion, salt and pepper, and cook until tender, about 3-4 minutes.
Add garlic, and cook until fragrant, about 1 minute.
Add water, tomato paste and Williams Spaghetti Sauce Seasoning Mix and stir to combine.
Bring mixture to simmer and cook until sauce is thickened slightly, about 8-10 minutes.
Remove from heat and stir in breadcrumbs and Parmesan.
Spoon mixture generously into mushroom cap cavities, pressing down gently to stuff.
Sprinkle evenly with mozzarella.
Bake until cheese is melted and light golden-brown, about 15-20 minutes.
Remove from oven and let cool for a few minutes.
Garnish with parsley, and serve.
6 servings per container
Serving size 2 tsp (7g)
Amount per serving
% Daily Value*
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
INGREDIENTS: CORN STARCH, SUGAR, SALT, MALTODEXTRIN, ONION POWDER, HYDROLYZED VEGETABLE PROTEIN (SOY), GARLIC POWDER, DEXTROSE, Contains less than 2% of: ROMANO CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT AND ENZYMES), CHEDDAR AND ROMANO CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT AND ENZYMES), WHEY, BUTTER, NATURAL FLAVORS, YEAST EXTRACT, SPICES, BEET POWDER, CARAMEL COLOR, DISODIUM INOSINATE. CONTAINS: MILK, SOY MAY CONTAIN: WHEAT, EGG, SESAME
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