Italian Sausage-Stuffed Mushrooms |
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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 16 |
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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! 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:
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 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.
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