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Baked Stuffed Mushrooms with Sausage and Cheese
Nb persons: 0
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| Nutritional Information Per Serving: Net Carbs: 1 grams Fiber: 0 grams Protein: 2 grams | |
| Fat, 4 grams | |
| Calories: 49 Ingredients: | |
| 1 pound (about 24) | large fresh white mushrooms, cleaned |
| 2 tablespoons | olive oil, divided |
| 6 ounces | bulk Italian sausage |
| 3 | green onions, sliced, (about ½ cup) |
| 1 teaspoon | chopped garlic |
| ½ teaspoon | Italian seasoning |
| ½ cup | mozzarella cheese, shredded |
| ¼ cup | Parmesan cheese, grated |
Directions:
Although this recipe calls for pork sausage, you could also substitute turkey sausage or even vegetarian "sausage" made from soy. Also feel free to use more garlic if you wish.
1. Preheat oven to 400°F.
2. Remove stems from mushrooms; finely chop enough stems to equal ½ cup and reserve. Place mushroom caps in a bowl and toss with 1 tablespoon oil.
3. Arrange caps cavity side up on a shallow baking pan and set aside.
4. Heat remaining oil in a medium skillet over high heat. Add sausage, green onion, garlic, Italian seasoning and reserved chopped mushroom stems. Sauté, breaking up sausage into smaller pieces, for about 5 minutes, until cooked through and nicely browned.
5. Remove from heat; add both cheeses and stir just until cheese melts.
6. Stuff mushroom caps with sausage mixture and bake 1015 minutes, until mushrooms are tender and cheese is slightly golden.
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