Sausage-Stuffed Mushrooms the Editors of Publications International, Ltd.
Net Carbs 7g
Makes 4 servings
|4||ounces uncooked turkey Italian sausage, casings removed|
|2||tablespoons bread crumbs|
|4||medium portobello mushroom caps|
|1||tablespoon olive oil|
|1/4||cup shredded Asiago cheese|
- Preheat toaster oven to 325°F. Crumble sausage into small skillet. Cook over medium-high heat until no longer pink; drain fat. Remove from heat and stir in bread crumbs.
- Brush both sides of mushroom caps lightly with oil. Spoon sausage mixture evenly into mushroom caps.
- Place mushrooms, stuffing-side up, on toaster oven tray. Sprinkle 1 tablespoon cheese over each mushroom. Bake 15 minutes or until cheese melts and mushrooms are tender.
|Saturated Fat||4 g|
|Total Fat||14 g|
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