Sausage-Stuffed Mushrooms

SAUSAGE-STUFFED MUSHROOMS

36 large fresh mushrooms (about 2 lb)
1 lb. bulk pork sausage
1/4 cup freeze-dried chopped chives
2 Tbsp. chopped onion
1 clove garlic, finely chopped
3/4 cup Bisquick
1/4 cup Italian-style dry bread crumbs
1/4 cup grated Parmesan cheese

Heat oven to 350 degrees. Remove stems from mushrooms; finely chop stems. In 10-inch skillet, cook sausage, chopped mushroom stems, chives, onion and garlic until sausage is no longer pink; drain, reserving drippings. Stir Bisquick mix and bread crumbs into sausage mixture until mixture holds together. (If mixture is dry, add 1 to 2 Tbsp. reserved drippings.) Spoon about 1 rounded Tbsp. sausage mixture into each mushroom cap. In ungreased 15x10x1-inch pan, place filled mushrooms; sprinkle with cheese. Bake about 15 minutes or until hot. Serve immediately. Makes 36 appetizers.