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Italian Chicken Sausage Stuffed Portabellas

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Appetizer: Italian Chicken Sausage Stuffed Portabellas
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INGREDIENTS
Servings: 8
portabella mushroom caps (3 to 4-inch diameter), cleaned with stems removed
olive oil
al fresco® All Natural Sweet Italian Chicken Sausage
cream cheese spread with onion and chives, softened
olive oil
grated Parmesan cheese
Fresh chives, minced for garnish
DIRECTIONS
  1. Preheat oven to 375 degrees F.
  2. Over medium-high heat, in a heavy, medium nonstick skillet, heat 1 tsp oil. Add chopped sausage and saute until sausage is heated through, 2 to 3 minutes. Remove from heat and stir in cream cheese and 1/4 tsp pepper; mix well.
  3. Brush both sides of mushrooms lightly with remaining olive oil. Place mushroom caps, cavity side up, on baking sheet sprayed with non-stick cooking spray. Fill each cavity with sausage mixture. Lightly sprinkle each with Parmesan.
  4. Bake mushrooms in preheated oven for 7 to 8 minutes or until hot throughout. Sprinkle each with minced chives for garnish.
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