Sausage Stuffed Mushrooms

1 (16 ounce) package Johnsonville® Ground Italian Sausage

48 large fresh mushrooms

½ cup dry bread crumbs

1 (8 ounce) package cream cheese, softened

3 garlic cloves, minced

2 tablespoons finely chopped fresh parsley

1 tablespoon lemon juice

¼ cup grated Parmesan cheese

Preheat the oven to 400 degrees F.

In a skillet, cook and crumble sausage over medium heat until no longer pink and lightly browned; drain.

Remove and discard stems from mushrooms. Arrange mushroom caps on foil-lined baking sheets.

In a bowl, combine cooked sausage, bread crumbs, cream cheese, garlic, parsley and lemon juice. Stir until blended.

Carefully spoon sausage mixture into mushroom caps. Sprinkle with cheese. Bake until mushrooms are tender and lightly browned, 14 to 16 minutes.