Sausage and Herb Stuffed Mushrooms (Thank you Tracey, Ellicott City)
30 med fresh white mushrooms (about 1 ¼ lbs)
½ lb Italian turkey sausage, casings removed
2 garlic cloves,minced ¼ cup Italian seasoned bread crumbs
2 Tbls grated parmesan cheese
1 egg white
1/4 tsp salt
¼ tsp freshly ground pepper
Hands on prep 35 mins
Cook 20 mins
Serves 4
1. Preheat oven to 350 F, spray a large baking sheet with non-stick spray
2. Remove the stems from the mushrooms and finely chop. Set caps and chopped stems aside
3. To make the filling, heat a med non stick skillet over med-high heat. Add sausage and cook stirring to break it up into smaller pieces, until no longer pink, 2-3 mins. Add the reserved mushroom stems, onion and garlic; cook, stirring occasionally, just until beginning to brown, 6-7 mins. Transfer the mixture to a bowl and let cool 5 mins. Stir in parsley, bread crumbs, cheese, egg white, salt, pepper; mix well. Stuff each mushroom with about 2 ½ tsp of the filling; place in a single layer on baking sheet.
4. Bake until the mushroom caps are tender and browned, 25-30 mins
Per serving (5 mushrooms) 101 cal, 3g fat, 2g fiber POINTS value 2
This recipe is from the Weight Watchers Turn Around Program Cookbook
Hands on prep 35 mins
Cook 20 mins
Serves 4
1. Preheat oven to 350 F, spray a large baking sheet with non-stick spray
2. Remove the stems from the mushrooms and finely chop. Set caps and chopped stems aside
3. To make the filling, heat a med non stick skillet over med-high heat. Add sausage and cook stirring to break it up into smaller pieces, until no longer pink, 2-3 mins. Add the reserved mushroom stems, onion and garlic; cook, stirring occasionally, just until beginning to brown, 6-7 mins. Transfer the mixture to a bowl and let cool 5 mins. Stir in parsley, bread crumbs, cheese, egg white, salt, pepper; mix well. Stuff each mushroom with about 2 ½ tsp of the filling; place in a single layer on baking sheet.
4. Bake until the mushroom caps are tender and browned, 25-30 mins
Per serving (5 mushrooms) 101 cal, 3g fat, 2g fiber POINTS value 2
This recipe is from the Weight Watchers Turn Around Program Cookbook
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