Sausage Stuffed Balsamic Mushrooms
Ingredients
The mushrooms
The filling
-
1
tablespoon
extra virgin olive oil
-
3
tablespoons
Balsamic vinegar
-
½
oz
sundried tomatoes, packaged dry and chopped
-
2
links
hot Italian turkey or chicken sausage
-
¼
cup
chopped onion
-
2
cloves
garlic, minced
-
2
tsp
fresh rosemary, finely chopped
-
1
tsp
fennel seed
-
4
oz
1/3 less fat cream cheese, softened
-
2 ½
oz
Parmesan cheese, freshly grated
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Toss the mushroom caps with olive oil and balsamic vinegar, then bake for about 30 minutes, flipping halfway through.
- Soak the sundried tomatoes in hot water for 5 minutes, then chop them.
- Cook the sausage in a skillet over medium-high heat, breaking it up until cooked through.
- Add the sundried tomatoes, onions, garlic, rosemary, and fennel to the sausage and cook until the onions are tender.
- Combine the sausage mixture with softened cream cheese and 2/3 of the grated Parmesan in a bowl.
- Drain the cooked mushroom caps and place them on a clean baking sheet.
- Fill each mushroom cap with the sausage filling and sprinkle with the remaining Parmesan.
- Increase the oven temperature to 375°F and bake for another 30-40 minutes until golden.
Nutrition Facts (estimated)
Servings
26
Calories
47
Total fat
3g
Total carbohydrates
2g
Total protein
3g
Sodium
mg
Cholesterol
mg
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