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Stuffed Mushrooms with Sweet Italian Chicken Sausage

https://www.alfrescoallnatural.com/images/default-source/al-fresco-recipes/0250_af_swit_stuffedmushroom-024.jpg 32 mins 20 min 12 min 2 hors d’oeuvres (15)

1 (12 ounce) package al fresco Sweet Italian Chicken Sausage, fully cooked, diced

1 cup onion, white, chopped

3 ½ cups large whole mushrooms, fresh (rinse in cold water, remove stems)

2 cloves garlic, finely minced

3 tablespoon extra virgin olive oil

3 tabelspoon parsley, fresh, chopped

½ teaspoon oregano leaves, dried

¼ teaspoon black pepper, ground

⅛ teaspoon cayenne pepper, ground

¼ tsp salt

⅓ cup bread crumbs, plain

¼ cup chicken broth, light, fat-free, reduced sodium

⅛ cup parmesan cheese, grated

cooking spray

Stuffed Mushrooms with Sweet Italian Chicken Sausage
Filters:
Serves2 hors d’oeuvres (15) Prep Time20 min Cook Time12 min
Lower Sodium
90Calories 5gFat 210mgSodium More
Nutritional Info Per Serving
Sodium210mg Sugars2g
Total Fat5g Cholesterol20mg
Carbohydrates5g Dietary Fiber1g
Saturated Fat1g Protein7g
Instructions
  • Pre-heat oven to 400° F.
  • Place mushroom caps gill sides down on a baking pan prepared with pan spray, brush with 1 tbsp of olive oil.
  • Bake for 12 minutes to exude the liquid.
  • Meanwhile, finely chop the stems.
  • Heat a large saute pan over medium high heat with 2 tablespoons of olive oil.
  • Saute the chopped mushroom stems, onion, and garlic for 3 minutes.
  • Cover and reduce the heat to low.
  • Cook 5 minutes to reduce the moisture.
  • Increase the heat to medium high, add the spices and al fresco Sweet Italian Chicken Sausage and cook 2 minutes, stirring.
  • Add the bread crumbs and chicken broth, stir occasionally, cook for 1 minute. Cool mixture.
  • Generously stuff mushroom caps and place on a baking sheet that has be sprayed with cooking spray.
  • Sprinkle each mushroom with grated parmesan cheese and bake for 12 minutes.
Ingredients

1 (12 ounce) package al fresco Sweet Italian Chicken Sausage, fully cooked, diced

1 cup onion, white, chopped

3 ½ cups large whole mushrooms, fresh (rinse in cold water, remove stems)

2 cloves garlic, finely minced

3 tablespoon extra virgin olive oil

3 tabelspoon parsley, fresh, chopped

½ teaspoon oregano leaves, dried

¼ teaspoon black pepper, ground

⅛ teaspoon cayenne pepper, ground

¼ tsp salt

⅓ cup bread crumbs, plain

¼ cup chicken broth, light, fat-free, reduced sodium

⅛ cup parmesan cheese, grated

cooking spray

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