Cooking Directions

• Heat the oven to 425°F. Remove the stems from the mushrooms. Chop enough stems to make 1 cup. Brush the mushroom caps with the butter and place top-side down in a shallow baking pan.
• Cook the sausage and the chopped mushroom stems in a 10-inch skillet over medium-high heat until the sausage is well browned, stirring often to break up the meat. Pour off any fat.
• Add 1/2 cup picante sauce and the bread crumbs to the skillet and mix lightly. Spoon about 1 tablespoon sausage mixture into each mushroom cap.
• Bake for 10 minutes or until the mushrooms are hot. Top each with 1 teaspoon picante sauce and sprinkle with the cilantro.

Ingredients

• 24 medium mushrooms
• 2 tablespoons butter, melted
• 0.25 pound bulk pork sausage
• 1 cup Pace® Picante Sauce
• 0.5 cup dry bread crumbs
• 3 tablespoons chopped fresh cilantro leaves or fresh parsley