Ingredients
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8
-
8
-
3
-
5
-
-
1
-
1/4
-
-
-
-
-
-
-
-
Directions
Healthy Sausage Stuffed Mushrooms, from Rocco Dispirito, Now Eat this cookbook Its healthy Italian cooking this recipe has 7 5 grams fat and 164 calories per serving, from Rocco Dispirito, Now Eat this cookbook Its healthy Italian cooking this recipe has 7 5 grams fat and 164 calories per serving
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Steps
|
1
Done
|
Preheat Oven to 375. |
|
2
Done
|
Place the Mushroom Stems in a Food Processor and Chop Into Small Pieces, Scrape Them Out Into a Bowl. Squeeze the Turkey Sausage Our of the Casing Into the Bowl, Add the Parsley and Stir. |
|
3
Done
|
Place the Mushroom Caps in a Medium Bowl and Toss With Wine, Season Lightly With Salt and Pepper. |
|
4
Done
|
Shake Off Excess Wine from Musrooms and Reserve the Wine in the Bowl. Place Mushrooms Open Side Up on a Baking Dish. |
|
5
Done
|
Form the Sausage Mixture Into 8 Equal Mounds and Push Into Mushroom Caps, Stuff Cheese Into Each Mound Leaving a Little Bit of the Cheese Exposed. Sprinkle Each Mushroom With Panko. Spray the Musrooms With a Light Spray of Olive Oil Cooking Spray. |
|
6
Done
|
Pour Reserved Wine in Bottom of the Pan, Place in the Oven. Bake the Mushrooms Until the Sausage Is Fully Cooked, About 10 Minutes. |
|
7
Done
|
Remove from Oven, Serve 2 Mushrooms Per Person and Drizzle With Any Pan Juices. |
