Italian Sausage-Stuffed Mushrooms Recipe

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Italian Sausage-Stuffed Mushrooms Recipe

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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!
MAKES:
16 servings
TOTAL TIME:
Prep: 35 min. Bake: 25 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 35 min. Bake: 25 min.

Ingredients

  • 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

Directions

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 15x10x1-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.
Originally published as Italian Sausage-Stuffed Mushrooms in Light & Tasty December/January 2007, p29

Nutritional Facts

2 each: 68 calories, 4g fat (2g saturated fat), 16mg cholesterol, 155mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 6g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

  • 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
  1. 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.
  2. In a small bowl, beat cream cheese until smooth. Add the cheddar cheese, onions and sausage mixture. Spoon into mushroom caps.
  3. Place in a 15x10x1-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.
Originally published as Italian Sausage-Stuffed Mushrooms in Light & Tasty December/January 2007, p29

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