24

oz fresh whole white mushrooms (about 28)

1 1/4

cups spinach-artichoke dip (from a deli)

1/2

lb bulk spicy Italian sausage, cooked and drained

1/3

cup Progresso™ Italian style panko crispy bread crumbs

1

Heat oven to 375°F. Remove stems from mushroom caps; discard stems.

2

On ungreased 15x10-inch pan with sides, place mushrooms, stem-side down. Bake 10 to 12 minutes or until they just start to release their juices. Remove mushrooms from pan; drain. Remove any liquid from pan.

3

In medium bowl, mix dip, sausage and 2 tablespoons of the bread crumbs until well blended. Divide and spoon filling into mushroom caps, mounding slightly. Sprinkle with remaining bread crumbs. Place mushrooms in same 15x10-inch pan.

4

Bake 13 to 18 minutes or until golden brown on top and heated through.