Stuffed Mushrooms

"These stuffed mushrooms are easy to make, and people have no idea that I've used lower-fat ingredients." -Tiffany Bryson, San Antonio

Yield: 12 servings (serving size: 2 stuffed mushrooms)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 64
  • Calories from fat: 46%
  • Fat: 3.3g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.2g
  • Protein: 4g
  • Carbohydrate: 4.5g
  • Fiber: 0.2g
  • Cholesterol: 11mg
  • Iron: 0.5mg
  • Sodium: 159mg
  • Calcium: 23mg

Ingredients

  • 24 large button mushrooms (about 1 3/4 pounds)
  • Cooking spray
  • 3 tablespoons chopped green onions
  • 1 garlic clove, minced
  • 4 ounces 50%-less-fat pork sausage (such as Jimmy Dean 50% less fat)
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
  • 1/4 cup dry breadcrumbs
  • 3 tablespoons grated fresh Parmesan cheese

Preparation

  1. Preheat oven to 400°.
  2. Clean mushrooms, and remove stems; finely chop stems.
  3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onions and garlic; sauté 1 minute. Add sausage, and cook until browned, stirring to crumble. Add the reserved mushroom stems, red pepper, salt, and black pepper; sauté 2 minutes or until stems are tender. Remove from heat; stir in cream cheese and breadcrumbs. Stuff 1 tablespoon sausage mixture into each mushroom cap. Arrange mushroom caps in a 13 x 9-inch baking dish coated with cooking spray; sprinkle evenly with Parmesan. Bake at 400° for 30 minutes or until lightly golden and thoroughly heated.
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