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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 156.2
  • Total Fat: 9.7 g
  • Cholesterol: 43.0 mg
  • Sodium: 389.2 mg
  • Total Carbs: 5.1 g
  • Dietary Fiber: 0.8 g
  • Protein: 12.8 g

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Stuffed Portabella Mushroons with Pork and Turkey Mild Italian Sausage

Submitted by: ANNCAPRI1

Introduction

Initial Recipe made with 14 Portabella Mushrooms with 1/4 C. Stuffing and (2) Red Peppers with 3/8 C. Stuffing in each half. Initial Recipe made with 14 Portabella Mushrooms with 1/4 C. Stuffing and (2) Red Peppers with 3/8 C. Stuffing in each half.
Number of Servings: 20

Ingredients

    16 oz. Mild Italian Sausage Bulk
    12 oz. Jennio-O Mild Italian Sausage (3) Links
    1/2 C. Chopped Onion
    1 Tbsp. Chopped Garlic
    1 Lb. (454 g.) Portabella Mushroom approx. 14
    2 Tbsp. Fresh Oregano
    1 Tbsp. Fresh Parsely
    1 Tbsp. Fresh Sweet Basil
    1 Diced large Tomatoe
    2 C. 6 Italian Cheese Blend
    1 C. Ricotta Cheese Part Skim



Directions

Sautee the Turkey and Pork Italian Sausage until well done. Add onion, garlic, fresh herbs and chopped Portabella Mushroom stems and cook until onions are soft. Drain any excess fat and let cool slightly. Add 1 C. Italian Cheese Blend and 1 C. Ricotta Cheese and mix thoroughly. Place 1/4 C. Stuffing into each Mushroom Cap and top with remaining Italian Cheese Blend.

Bake 20-25 minutes at 350 degrees and serve.

Can be frozen for future use. Can also be made with smaller mushrooms as appetizers.

Serving Size: Makes 5 C. Stuffing using 1/4 C. for each Mushroom






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