Italian Sausage Stuffed Mushrooms - ThinnerTimes

MiladyB · 03-13-2007, 02:56 PM

Most stuffed mushrooms contain bread or cracker crumbs. These little bites are
completely WLS friendly with a huge meaty taste. Two or three of them and a mound of
fresh, mixed greens...the perfect lunch.

ITALIAN SAUSAGE STUFFED MUSHROOMS
Susan Maria's Before & After Help (Powered by Invision Power Board)

One 8-ounce pkg white mushrooms
One 8-ounce pkg turkey Italian sausage links, casings removed
2 tablespoons olive oil
1 clove garlic, minced
2 tablespoons chopped parsley
1/4 cup finely grated parmesan cheese
Kosher salt and black pepper to taste
Shredded parmesan cheese

Preheat oven to 375 degrees. Drizzle olive oil into a 9x13 inch baking pan and add
2 tablespoons water. Set aside.
Wipe mushrooms with a soft cloth and carefully remove stems. Scoop out some of the
flesh to make a well in each cap. Finely chop stems and set aside. Over medium heat,
saute the sausage in the olive oil until crumbly and almost browned; 3-4 minutes.
Add garlic, chopped mushroom stems, and parsley. Cook for 1-2 minutes. Remove from
heat; add salt and pepper to taste. Stir in parmesan cheese. Carefully fill each
mushroom cap with 1-2 tablespoons sausage mixture and place in prepared baking dish.
Sprinkle with shredded parmesan cheese. Bake for 15-20 minutes or until brown and
crispy. Makes five servings of three mushrooms each.

Per Serving: 131 Cal; 13 g Protein; 7 g Tot Fat; 2 g Carb; 0 g Fiber; 1 g Sugar;
200 mg Sodium