Stuffed Portobello Mushrooms |
|
 |
Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
|
These stuffed mushrooms are a great summer appetizer and they are Weight Watchers so they are reduced fat and calorie! Ingredients:
1 tsp. canola oil |
1/2 lb. sweet turkey sausage, casings removed |
4 ounces cream cheese |
1 small tomato, seeded and chopped |
1/2 cup shredded cheddar cheese |
2 tbsp. chopped parsley |
4 drops hot pepper sauce |
4 large portobello mushrooms (about 1 lb.), stems removed and wiped clean |
Directions:
1. Preheat the oven to 425 F. Spray a baking sheet with nonstick spray.
2. Heat the oil in a nonstick skillet. Crumble the sausage into the skillet and cook, breaking apart with a wooden spoon, until the sausage is browned and no pink remains, about 10 minutes. Transfer to a medium bowl. Stir in cream cheese, tomato, cheddar cheese, parsley and hot pepper sauce until blended.
3. Place the mushrooms on the baking sheet. Fill the cavity of each mushroom with the sausage mixture, mounding it slightly.
4. Bake until the mushrooms are tender and the filling is hot, about 25 minutes.
5. Cut each mushroom into four wedges. Serve immediately.
6. Serving = 2 wedges = 86 calories/2 points.
|
|