Stuffed Mushrooms ala The Pioneer Woman
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 100.9
- Total Fat: 7.4 g
- Cholesterol: 45.0 mg
- Sodium: 62.4 mg
- Total Carbs: 2.9 g
- Dietary Fiber: 0.5 g
- Protein: 2.9 g
View full nutritional breakdown of Stuffed Mushrooms ala The Pioneer Woman calories by ingredient
Introduction
Adapted from The Pioneer Woman Cooks (www.thepioneerworman.com) "Stuffed mushrooms, Baby!" Adapted from The Pioneer Woman Cooks (www.thepioneerworman.com) "Stuffed mushrooms, Baby!"Number of Servings: 10
Ingredients
-
1/2 lb gr. italian sausage
2/3 brick cream cheese softened (about 5 oz)
1 cup finely chopped onion
1 lb whole mushrooms (10-12 medium/large crimini)
4 tsp minced garlic
1/3 cup dry white wine
1 whole egg
1 oz or less of shredded mozzarella cheese
Directions
Makes 10 stuffed mushrooms. 3 mushrooms + a slice or two of a baguette is a ample dinner.
Brown the sausage, crumbling into small pieces. Move to a plate, leaving the fat in the pan.
Wash mushrooms and remove the woody stems. Place the caps top side down in a baking pan. Mince the stems and set aside.
In the same pan, saute onions, garlic, and salt/pepper/parsley/thyme to taste. When onions are soft, add the minced stems and the wine. Simmer until wine is fully evaporated.
Meanwhile, mash 1 egg into the softened cream cheese, then add the mozz. Finally, add the sausage and onion/mushroom mixture. Stir till fully blended.
Using a teaspon, fill the mushroom caps with the mixture, dividing it evenly between the caps.
Bake at 350 F for 20-25 min until cheese starts turning golden.
Number of Servings: 10
Recipe submitted by SparkPeople user JAEYDE.
Brown the sausage, crumbling into small pieces. Move to a plate, leaving the fat in the pan.
Wash mushrooms and remove the woody stems. Place the caps top side down in a baking pan. Mince the stems and set aside.
In the same pan, saute onions, garlic, and salt/pepper/parsley/thyme to taste. When onions are soft, add the minced stems and the wine. Simmer until wine is fully evaporated.
Meanwhile, mash 1 egg into the softened cream cheese, then add the mozz. Finally, add the sausage and onion/mushroom mixture. Stir till fully blended.
Using a teaspon, fill the mushroom caps with the mixture, dividing it evenly between the caps.
Bake at 350 F for 20-25 min until cheese starts turning golden.
Number of Servings: 10
Recipe submitted by SparkPeople user JAEYDE.