Rating: 5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Tiffany G. Bryson, San Antonio, Texas
Recipe by Cooking Light December 2006

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Yield:
12 servings (serving size: 2 stuffed mushrooms)
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Ingredients

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Directions

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  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

64 calories; calories from fat 46%; fat 3.3g; saturated fat 1.5g; mono fat 1.3g; poly fat 0.2g; protein 4g; carbohydrates 4.5g; fiber 0.2g; cholesterol 11mg; iron 0.5mg; sodium 159mg; calcium 23mg.
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