Cheesy Sausage Stuffed Mushrooms
Ingredients
The filling
-
1
tablespoon
grape seed oil
-
1
large
shallot, finely diced
-
1
clove
garlic, minced
-
1
lb.
medium pork sausage
-
1
teaspoon
oregano
-
1
teaspoon
parsley
-
1 ½
cups
chopped fresh spinach
-
4
oz
cream cheese
The mushrooms
-
20–25
pieces
baby bella mushrooms
-
⅔
cup
shredded mozzarella
-
to taste
chives
Instructions
- Preheat the oven to 325°F.
- Remove the stems from the mushrooms and finely chop them.
- Heat a large sauté pan over medium-high heat and add grape seed oil and shallots, cooking until translucent.
- Add garlic and sauté for an additional 30 seconds.
- Add the chopped mushroom stems and sauté for 3 minutes.
- Add the sausage to the pan and cook until browned, breaking it into small pieces.
- Stir in oregano, parsley, and spinach, cooking until the spinach is wilted, then remove from heat.
- Mix the sausage mixture with cream cheese in a bowl until well combined.
- Place the mushroom caps on a baking sheet and stuff each with the filling.
- Bake for 40 minutes until slightly browned.
- Top each mushroom with mozzarella cheese and garnish with chives before serving.
Nutrition Facts (estimated)
Servings
25 mushrooms
Calories
195
Total fat
15g
Total carbohydrates
4g
Total protein
11g
Sodium
345mg
Cholesterol
43mg
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