Sausage-Stuffed Mushrooms
Sausage-Stuffed Mushrooms
- Level: Easy
- Yield: 12 mushrooms
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 99
- Total Fat
- 9
- Saturated Fat
- 3
- Carbohydrates
- 2
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 3
- Cholesterol
- 17
- Sodium
- 152
- Total: 45 min
- Active: 15 min
- Level: Easy
- Yield: 12 mushrooms
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 99
- Total Fat
- 9
- Saturated Fat
- 3
- Carbohydrates
- 2
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 3
- Cholesterol
- 17
- Sodium
- 152
- Total: 45 min
- Active: 15 min
Ingredients
12 medium cremini mushrooms, cleaned
2 tablespoon extra-virgin olive oil
6 ounces mild Italian sausage links, casings removed
2 ounces cream cheese, softened
1 garlic cloves, minced
1/4 cup finely chopped parsley
2 tablespoons grated Parmesan
2 tablespoons seasoned breadcrumbs
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Directions
- Preheat the oven to 400 degrees F. Remove and discard stems from mushrooms. In a large bowl, toss mushroom caps with oil. Arrange caps rounded-side down on a parchment lined baking sheet. In a skillet over medium-high heat, cook and crumble the sausage until it is lightly browned and cooked through, about 5 to 7 minutes. Let cool.
- In a bowl, combine cooled sausage, cream cheese, garlic parsley, Parmesan, breadcrumbs, salt and pepper; mix well. Spoon about 1 tablespoon of sausage mixture into each mushroom cap. Bake until mushrooms are tender, about 25 minutes. Serve hot.
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