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Italian Sausage-Stuffed Mushrooms

 Italian Sausage-Stuffed Mushrooms
With two types of cheese, bacon and sausage, what's not to love about these tasty bites from Kelly McWherter of Houston, Texas? And the kicker: each one has less than 35 calories. Now that's reason to celebrate!
16 ServingsPrep: 35 min. Bake: 25 min.


  • 32 large fresh mushrooms
  • 1/2 pound Italian turkey sausage links, casings removed
  • 4 ounces reduced-fat cream cheese
  • 1/2 cup shredded reduced-fat cheddar cheese
  • 1/4 cup thinly sliced green onions
  • 2 bacon strips, cooked and crumbled


  • Remove stems from mushrooms and chop; set mushroom caps aside. In a
  • small nonstick skillet coated with cooking spray, cook mushroom
  • stems and sausage until meat is no longer pink; drain. Cool to room
  • temperature.
  • In a small bowl, beat cream cheese until smooth. Add the cheddar
  • cheese, onions and sausage mixture. Spoon into mushroom caps.
  • Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking
  • spray. Bake at 400° for 20 minutes. Sprinkle with bacon. Bake
  • 3-5 minutes longer or until heated through. Serve warm. Refrigerate
  • leftovers. Yield: 32 appetizers.
Nutritional Facts: 2 stuffed mushrooms equals 68 calories, 4 g fat (2 g saturated fat), 16 mg cholesterol, 155 mg sodium, 3 g carbohydrate, 1 g fiber,

2 of 2

Italian Sausage-Stuffed Mushrooms (continued)

Nutritional Facts: 6 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.