Sausage and Cream Cheese Stuffed Mushrooms
Servings: 10
Calories: 113kcal
Ingredients
- 2 lbs large mushrooms, (stems removed and finely chopped)
- 1 16 oz package sweet Italian sausage
- ¼ cup onion, finely diced
- 1 tsp minced garlic
- 8 oz cream cheese, softened
- ¼ cup grated Parmesan cheese, extra for topping
Instructions
- Preheat oven to 400°. Oil a shallow baking dish with non-stick cooking spray or oil.
- Remove the stems from the mushrooms and chop the stems finely. Arrange mushroom caps on the prepared baking dish.
- In a large skillet over medium/high heat, cook sausage until no longer pink, breaking up into crumbles.
- Reduce heat to medium/low, push sausage to the side, and add the chopped mushroom stems, onion, and garlic. Cook for 3-5 minutes until vegetables become tender. Mix sausage and vegetables together. Drain off any excess grease. Add cream cheese and Parmesan cheese; cook and stir until melted.
- Fill the mushroom caps with the sausage mixture, and sprinkle Parmesan cheese on top. Bake uncovered in the center of the oven for 20-30 minutes or until mushrooms are softened and the topping is golden brown. Broil for the last minute if you want a crispier topping.
Nutrition
Serving: 1serving | Calories: 113kcal | Carbohydrates: 5g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 120mg | Potassium: 331mg | Fiber: 1g | Sugar: 3g | Vitamin A: 326IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 1mg