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
View full nutritional breakdown of Stuffed Portabella Mushroons with Pork and Turkey Mild Italian Sausage calories by ingredient
Stuffed Portabella Mushroons with Pork and Turkey Mild Italian Sausage
Submitted by: ANNCAPRI1Introduction
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
Tips
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
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
Rate This Recipe
| Rating: |
|
Click here to login and rate this recipe |
