Wednesday's Recipe
Baked Stuffed Mushrooms with Sausage and Mozzarella
1 pound (about 24) large fresh white mushrooms, cleaned
2 tablespoons vegetable oil, divided
4 ounces bulk Italian sausage
1/2 cup sliced green onions
2 cloves garlic, passed through a press
1/2 teaspoon Italian seasoning
1/2 cup plus 2 tablespoons shredded mozzarella cheese, divided
2 tablespoons grated Parmesan cheese
Procedure
1. Heat oven to 400°F. Remove stems from mushrooms; finely chop enough stems to equal 1/2 cup and reserve (save remaining stems for another use). Place mushroom caps in a bowl and toss with 1 tablespoon oil. Arrange caps cavity side up on a shallow baking pan; set aside.
2. Heat remaining 1 tablespoon oil in a small skillet over medium heat. Add sausage, green onion, garlic, Italian seasoning and reserved chopped mushroom stems. Cook, stirring, breaking sausage into smaller pieces with a fork, for about 5 minutes, until cooked through. Remove from heat; add 1/2 cup mozzarella and the Parmesan cheese and stir just until cheese melts.
3. Stuff mushroom caps with sausage mixture; sprinkle with remaining 2 tablespoons mozzarella. Bake 10 to 15 minutes, until mushrooms are tender.
Nutrition Per Serving
Carbohydrates: 1 grams
Net Carbs: 1 grams
Protein: 2 grams
Fat: 2.5 grams
Calories: 32
Enjoy!!!
1 pound (about 24) large fresh white mushrooms, cleaned
2 tablespoons vegetable oil, divided
4 ounces bulk Italian sausage
1/2 cup sliced green onions
2 cloves garlic, passed through a press
1/2 teaspoon Italian seasoning
1/2 cup plus 2 tablespoons shredded mozzarella cheese, divided
2 tablespoons grated Parmesan cheese
Procedure
1. Heat oven to 400°F. Remove stems from mushrooms; finely chop enough stems to equal 1/2 cup and reserve (save remaining stems for another use). Place mushroom caps in a bowl and toss with 1 tablespoon oil. Arrange caps cavity side up on a shallow baking pan; set aside.
2. Heat remaining 1 tablespoon oil in a small skillet over medium heat. Add sausage, green onion, garlic, Italian seasoning and reserved chopped mushroom stems. Cook, stirring, breaking sausage into smaller pieces with a fork, for about 5 minutes, until cooked through. Remove from heat; add 1/2 cup mozzarella and the Parmesan cheese and stir just until cheese melts.
3. Stuff mushroom caps with sausage mixture; sprinkle with remaining 2 tablespoons mozzarella. Bake 10 to 15 minutes, until mushrooms are tender.
Nutrition Per Serving
Carbohydrates: 1 grams
Net Carbs: 1 grams
Protein: 2 grams
Fat: 2.5 grams
Calories: 32
Enjoy!!!
"To accomplish great things, we must not only act, but also dream, not only plan, but also believe" ----"Anatole France"
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Kimberly...
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