Directions:
- Remove mushroom stems and discard; set caps aside.
- In a skillet, cook and crumble sausage over medium heat until no longer pink; drain and set aside.
- In a food processor or blender, combine the cream cheese, parsley, lemon juice, garlic and pepper. Cover and process until smooth.
- Place mushroom caps on lightly greased baking sheets. Fill each cap with 2 teaspoons sausage. Top with cream cheese mixture and sprinkle with Parmesan cheese.
- Bake at 450 degrees F for 8-10 minutes or until lightly browned. Serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 12.85 Kcal (54 kJ) | ||
| Calories from fat | 5.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.6g | 1% | |
|---|---|---|---|
| Cholesterol | 1.58mg | 1% | |
| Sodium | 22.76mg | 1% | |
| Potassium | 76.8mg | 2% | |
| Total Carbs | 0.86g | 0% | |
| Sugars | 0.5g | 2% | |
| Dietary Fiber | 0.24g | 1% | |
| Protein | 1.14g | 2% | |
| Vitamin C | 0.9mg | 1% | |
| Iron | 0.3mg | 1% | |
| Calcium | 12.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 50.04 Kcal (210 kJ) | ||
| Calories from fat | 20.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.32g | 1% | |
|---|---|---|---|
| Cholesterol | 6.14mg | 1% | |
| Sodium | 88.62mg | 1% | |
| Potassium | 299.03mg | 2% | |
| Total Carbs | 3.34g | 0% | |
| Sugars | 1.94g | 2% | |
| Dietary Fiber | 0.93g | 1% | |
| Protein | 4.43g | 2% | |
| Vitamin C | 3.3mg | 1% | |
| Iron | 1mg | 1% | |
| Calcium | 47.9mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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