Italian Chicken Sausage Stuffed Portabellas |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Meaty portabella mushrooms packed with Italian chicken sausage, cream cheese and Parmesan make a tasty appetizer or light entree for lunch or dinner. Ingredients:
8 portabella mushroom caps (3 to 4-inch diameter), cleaned with stems removed |
1 teaspoon olive oil |
1 (16 ounce) package al fresco® all natural sweet italian chicken sausage |
1 (8 ounce) container cream cheese spread with onion and chives, softened |
2 tablespoons olive oil |
3 tablespoons grated parmesan cheese |
fresh chives, minced for garnish (optional) |
Directions:
1. Preheat oven to 375 degrees F.
2. Over medium-high heat, in a heavy, medium nonstick skillet, heat 1 tsp oil. Add chopped sausage and saute until sausage is heated through, 2 to 3 minutes. Remove from heat and stir in cream cheese and 1/4 tsp pepper; mix well.
3. Brush both sides of mushrooms lightly with remaining olive oil. Place mushroom caps, cavity side up, on baking sheet sprayed with non-stick cooking spray. Fill each cavity with sausage mixture. Lightly sprinkle each with Parmesan.
4. Bake mushrooms in preheated oven for 7 to 8 minutes or until hot throughout. Sprinkle each with minced chives for garnish.
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