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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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These stuffed mushrooms are easy to make, and people have no idea that I've used lower-fat ingredients. -Tiffany Bryson, San Antonio Ingredients:
24 large button mushrooms (about 1 3/4 pounds) |
cooking spray |
3 tablespoons chopped green onions |
1 garlic clove, minced |
4 ounces 50%-less-fat pork sausage (such as jimmy dean 50% less fat) |
1/2 teaspoon crushed red pepper |
1/4 teaspoon kosher salt |
1/8 teaspoon black pepper |
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened |
1/4 cup dry breadcrumbs |
3 tablespoons grated fresh parmesan cheese |
Directions:
1. Preheat oven to 400°.
2. Clean mushrooms, and remove stems; finely chop stems.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onions and garlic; sauté 1 minute. Add sausage, and cook until browned, stirring to crumble. Add the reserved mushroom stems, red pepper, salt, and black pepper; sauté 2 minutes or until stems are tender. Remove from heat; stir in cream cheese and breadcrumbs. Stuff 1 tablespoon sausage mixture into each mushroom cap. Arrange mushroom caps in a 13 x 9-inch baking dish coated with cooking spray; sprinkle evenly with Parmesan. Bake at 400° for 30 minutes or until lightly golden and thoroughly heated.
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