PrairieHarpy's Insanely Easy Stuffed Shrooms
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1.25 pounds sweet italian turkey sausage1 small onion, chopped8 oz Neufchatel cheese1 tbsp worcestershire sauce8 large mushrooms1/2 low fat cheddar cheese, shreddedfresh ground pepper, to taste
Be sure to click "Ingredients Details" if you want to see exactly what brands I used.
Coat the bottom of a 13 x 9 baking pan with non-stick spray. I use olive oil based spray.
Remove the stems from 8 large stuffing-sized mushrooms and wipe the outsides with a damp paper towel to clean. Set the mushrooms in the baking pan, in one layer, with stuffing sides up.
Spray and heat a sautee/frying pan with just a touch of non-stick spray.
Put chopped onions and worcestershire sauce into pan. Add the turkey sausage, casings and all, breaking them up a little bit as you add them. You can chop them down to a ground beef consistency with your spatula as you let these items cook until the sausage is just done.
Drain off extra liquid. This is not only important with regard to the consistency of the stuffing, but it's nutritionally important. You'll notice the turkey sausage gives two sets of nutritional stats... one for raw and one for cookied. Interesting to see what draining off actually saves you.
Turn heat to lowest settings. Add Neufchatel cheese and stir until mixture is consistent.
Remove from heat. Scoop mixture evenly into the 8 mushroom caps. I use an ice cream scoop to do this. Makes nice round servings of mixture. (Scoop is the size that holds 1/2c water. I was making nice heaping scoops, but probably not a full cup's worth.)
Scatter 1/2c of shredded cheddar cheese evenly across the 8 mushrooms. Add fresh ground pepper on top. I used coarsely ground peppercorn.
Gently place pan in oven and cook on 350 for about 20 minutes.
The nutritional stats are calculated PER MUSHROOM, as I only eat one lady-like serving. This makes 8 lady-like servings or 4 hungry-man servings. :)
Number of Servings: 8
Recipe submitted by SparkPeople user PRAIRIEHARPY.
Coat the bottom of a 13 x 9 baking pan with non-stick spray. I use olive oil based spray.
Remove the stems from 8 large stuffing-sized mushrooms and wipe the outsides with a damp paper towel to clean. Set the mushrooms in the baking pan, in one layer, with stuffing sides up.
Spray and heat a sautee/frying pan with just a touch of non-stick spray.
Put chopped onions and worcestershire sauce into pan. Add the turkey sausage, casings and all, breaking them up a little bit as you add them. You can chop them down to a ground beef consistency with your spatula as you let these items cook until the sausage is just done.
Drain off extra liquid. This is not only important with regard to the consistency of the stuffing, but it's nutritionally important. You'll notice the turkey sausage gives two sets of nutritional stats... one for raw and one for cookied. Interesting to see what draining off actually saves you.
Turn heat to lowest settings. Add Neufchatel cheese and stir until mixture is consistent.
Remove from heat. Scoop mixture evenly into the 8 mushroom caps. I use an ice cream scoop to do this. Makes nice round servings of mixture. (Scoop is the size that holds 1/2c water. I was making nice heaping scoops, but probably not a full cup's worth.)
Scatter 1/2c of shredded cheddar cheese evenly across the 8 mushrooms. Add fresh ground pepper on top. I used coarsely ground peppercorn.
Gently place pan in oven and cook on 350 for about 20 minutes.
The nutritional stats are calculated PER MUSHROOM, as I only eat one lady-like serving. This makes 8 lady-like servings or 4 hungry-man servings. :)
Number of Servings: 8
Recipe submitted by SparkPeople user PRAIRIEHARPY.
Nutritional Info Amount Per Serving
- Calories: 199.1
- Total Fat: 12.7 g
- Cholesterol: 59.0 mg
- Sodium: 617.3 mg
- Total Carbs: 4.7 g
- Dietary Fiber: 0.5 g
- Protein: 16.9 g
Member Reviews
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CAROLYN95490
This was REALLY good! I made it first using portabello mushrooms, 1/4 for one serving. The 2nd time I used regular mushrooms. One mushroom sounds like a small serving but it's so rich that 1 is really enough. I froze the extras in small containers for a easy meal later. My husband loves it too. - 7/10/08