Italian Sausage Mushrooms Recipe

Publisher Photo

Italian Sausage Mushrooms Recipe

Be the first to add a review
Publisher Photo
These savory bites from Lorie Zufall of Waynesboro, Pennsylvania can be made with only a handful of items. "Whether you serve them as an elegant appetizer or as a side dish, they're sure to steal the show," she promises.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 pound bulk Italian sausage
  • 24 medium fresh mushrooms
  • 4 tablespoons minced fresh parsley, divided
  • 2 packages (3 ounces each) cream cheese, softened

Directions

In a large skillet, cook sausage over medium heat until no longer pink; drain. Remove and discard mushroom stems. Place caps on a microwave-safe plate. Microwave, uncovered, on high for 2 minutes; drain.
In a small mixing bowl, combine the cream cheese, 3 tablespoons parsley and sausage until well blended. Spoon into mushroom caps. Cover and microwave at 70% power for 5-7 minutes or until heated through; drain. Let stand for 5 minutes before serving. Sprinkle with remaining parsley. Yield: 2 dozen.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Italian Sausage Mushrooms in Quick Cooking May/June 2004, p19

Nutritional Facts

3 each: 145 calories, 11g fat (5g saturated fat), 34mg cholesterol, 301mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 8g protein.

  • 1 pound bulk Italian sausage
  • 24 medium fresh mushrooms
  • 4 tablespoons minced fresh parsley, divided
  • 2 packages (3 ounces each) cream cheese, softened
  1. In a large skillet, cook sausage over medium heat until no longer pink; drain. Remove and discard mushroom stems. Place caps on a microwave-safe plate. Microwave, uncovered, on high for 2 minutes; drain.
  2. In a small mixing bowl, combine the cream cheese, 3 tablespoons parsley and sausage until well blended. Spoon into mushroom caps. Cover and microwave at 70% power for 5-7 minutes or until heated through; drain. Let stand for 5 minutes before serving. Sprinkle with remaining parsley. Yield: 2 dozen.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Italian Sausage Mushrooms in Quick Cooking May/June 2004, p19

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forItalian Sausage Mushrooms

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review