Recipes
Stuffed Mushrooms
4 servings
25 minutes total
Shopping list
Ingredients
- 1 (8-oz) package whole baby portabella mushrooms
- Nonstick aluminum foil
- 1 (3.2-oz) link mild Italian chicken sausage, casing removed
- ¼ cup panko bread crumbs
- ¼ cup Deli artichoke spinach dip
- ¼ cup chopped pecans
Steps
- Preheat oven to 400°F. Remove stems from mushrooms (tilt stems until they "pop" loose) and arrange caps on foil-lined baking sheet.
- Chop stems coarsely; place in medium bowl. Remove sausage from casing; add to bowl with bread crumbs, dip, and pecans. Stir until blended.
- Fill each cap with about 2 tablespoons filling. Bake 12–14 minutes and until filling is 165°F and golden.
Other Preparation Methods
- Sauté: Cut 8 oz mushrooms into quarters. Preheat 3 tablespoons butter in large, nonstick sauté pan on medium-high. Add mushrooms; cook and stir 4–5 minutes until tender. Add 1 cup crushed garlic croutons and ½ cup unsalted chicken stock; cook and stir 2–3 minutes until liquid is absorbed.
- Grill: Add to large zip-top bag: 8 oz whole mushrooms and ½ cup balsamic vinegar; marinate 30 minutes. Preheat grill; thread mushrooms (3–4 each) onto skewers. Grill 8 minutes, turning often, until tender.
Amount per ¼ recipe serving: Calories 150, Total Fat 10g, Sat Fat 2g, Trans Fat 0g, Chol 20mg, Sodium 300mg, Total Carb 7g, Fiber 2g, Sugars 2g, Protein 7g, Calc 4%, Vitamin A 8%, Vitamin C 4%, Iron 6%