Recipe of the Week- Italian Stuffed Mushrooms
These are perfect for an appetizer, party, or buffet dish; make plenty and prepare for compliments! Use the big mushroom caps for stuffing, as they are evenly proportioned and cook down to a perfect size. You can make this dish in advance and keep the tightly covered tray in the refrigerator.
1 tablespoons olive oil
12 large ‘stuffing’ mushroom caps, stems removed, chopped, and reserved
Kosher salt and freshly ground black pepper
One 12 ounce package Jimmy Dean Italian sausage
4 garlic cloves, chopped
1 small onion, chopped
3 tablespoons Progresso Italian flavored bread crumbs
1/2 cup grated Parmesan, Romano cheese
In a large nonstick skillet heat 1 tablespoon olive oil. Sauté mushroom caps smooth side down, over medium high heat, 3 to 4 minutes, until tops are lightly browned and beginning to soften. Carefully turn and brown edges of cup side, 1 to 2 minutes. Place cooked mushrooms cup side down on paper towels to drain.
Brown sausage in same skillet, mashing with a fork while sauteéing so that mixture is fine textured. Pour off any accumulated fat.
Add chopped mushroom stems, garlic, and onion; continue cooking over medium high heat until vegetables are softened and juices have evaporated, about 10 minutes.
Remove from heat, and when mixture has cooled slightly, toss with bread crumb and cheese until well combined; season with salt and pepper.
Arrange caps cup side up in a large baking dish and lightly season with salt and pepper. Fill with sausage mixture. Dish may be prepared in advance, covered and chilled until ready to bake.
When ready to serve, preheat oven to 400 degrees. Bake 10 to 12 minutes, uncovered, to heat mushrooms and crisp edges of stuffing.
WLS portion 1 cap, Calories 48, fat 2g, carbs 3g, protein 4g
Recipe and image courtesy of: http://www.bariatriceating.com/BErecipes/