2007 Italian Sausage-Stuffed Mushrooms

By boandozzy

2 stuffed mushrooms equals 68 calories, 4 g fat (2 g saturated fat), 16 mg cholesterol, 155 mg sodium, 3 g carbohydrate, 1 g fiber, 6 g protein. Diabetic Exchanges: 1 vegetable, 1 fat. Originally published as Italian Sausage-Stuffed Mushrooms in Light & Tasty December/January 2007, p29

Ingredients

• 32 large fresh mushrooms
• 1/2 pound Italian turkey sausage links, casings removed
• 4 ounces reduced-fat cream cheese
• 1/2 cup shredded reduced-fat cheddar cheese
• 1/4 cup thinly sliced green onions
• 2 bacon strips, cooked and crumbled

Details

Servings 16
Preparation time 35mins
Cooking time 60mins
Adapted from tasteofhome.com

Preparation

Step 1

Remove stems from mushrooms and chop; set mushroom caps aside. In a small nonstick skillet coated with cooking spray, cook mushroom stems and sausage until meat is no longer pink; drain. Cool to room temperature.

In a small bowl, beat cream cheese until smooth. Add the cheddar cheese, onions and sausage mixture. Spoon into mushroom caps.

Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 400° for 20 minutes. Sprinkle with bacon. Bake 3-5 minutes longer or until heated through. Serve warm. Refrigerate leftovers.
Yield: 32 appetizers.