Stuffed Mushrooms

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.