ITALIAN SAUSAGE-STUFFED MUSHROOMS
Two or three of these little wonders and a mound of fresh, mixed greens…the perfect lunch. They also reheat beautifully in the microwave.
And what’s the best thing? No simple carbs…no bread crumbs, no flour. Just meat and cheese – make them a perfect high-protein choice.
Vegetable cooking spray
One 8-ounce package white mushrooms
One 8-ounce package turkey Italian sausage links, casings removed
2 tablespoons olive oil
1 clove garlic, minced
2 tablespoons chopped parsley
Kosher salt and black pepper
1/3 cup finely shredded parmesan cheese
Preheat oven to 375 degrees. Spray a 9×13 inch baking pan with nonstick vegetable spray, add 2 tablespoons of water and set aside.
Wipe mushrooms with a paper towel or soft brush and carefully remove stems. Scoop out some of the flesh to make a well in each cap. Finely chop stems and set aside. Sauté the sausage in the olive oil over medium high heat, breaking up with a fork until finely crumbled and almost cooked through; 3 to 4 minutes. Add garlic, reserved chopped mushroom stems, and parsley. Cook, stirring occasionally for 1 to 2 minutes. Remove from heat; add salt and pepper to taste and stir in 1/4 cup of the parmesan cheese.
Carefully fill each mushroom cap with a heaping 1 to 2 tablespoons of the sausage mixture; mounding and packing slightly, and arrange in the prepared baking dish. Sprinkle with the remaining parmesan cheese. Bake for 15 to 20 minutes, until tops are browned. Makes five servings of three mushrooms each.
Per Serving: Calories 131; Protein 13 g; Fat 7 g; Carbs 2 g; Sugar 1 g; Sodium 200 mg