Stuffed Mushrooms

recipe
"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

Nutritional Information

Calories 64
Caloriesfromfat 46 %
Fat 3.3 g
Satfat 1.5 g
Monofat 1.3 g
Polyfat 0.2 g
Protein 4 g
Carbohydrate 4.5 g
Fiber 0.2 g
Cholesterol 11 mg
Iron 0.5 mg
Sodium 159 mg
Calcium 23 mg

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

Preheat oven to 400°.

Clean mushrooms, and remove stems; finely chop stems.

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.

Note:

Tiffany G. Bryson, San Antonio, Texas,

Cooking Light

December 2006
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