Stuffed Portabellos with Sausage
the Editors of Publications International, Ltd.

Stuffed Portabello with Sausage
Yield
Makes 4 servings
Ingredients
4 | portabello mushroom caps, wiped clean with damp cloth |
Cooking spray | |
6 | ounces reduced-fat bulk sausage |
1 | cup chopped yellow onion |
1 | medium red bell pepper, chopped |
1 | medium zucchini, chopped |
1 | teaspoon dried thyme |
2 | slices whole wheat bread, grated in blender or hand grater, (about 1 cup) |
1/3 | cup water |
1/2 | cup chopped fresh parsley leaves |
Salt to taste |
Preparation
- Preheat oven to 350°F. Remove stem from each mushroom cap. Chop stems and set aside.
- Coat both sides of each mushroom cap with cooking spray. Place on baking sheet and set aside.
- Place a 12-inch nonstick skillet over medium-high heat until hot. Coat skillet with cooking spray. Add sausage and cook until browned, breaking up large pieces while cooking, stirring constantly. Drain cooked sausage on paper towels.
- To pan residue add onion, zucchini, mushroom stems and thyme. Cook 4 minutes or until onion is translucent, stirring frequently.
- Remove skillet from heat. Stir in sausage, bread crumbs, water, parsley and salt to taste. Top each mushroom with 3/4 cup filling and cover with foil. Bake 30 minutes or until tender.
- Remove from oven and let stand 5 minutes to absorb flavors. (Don't skip this step, the flavors mellow and blend with mushrooms.)
Serving Suggestion
Serve with a salad of fresh spinach leaves, red onion and sweet grape tomatoes with a reduced-fat Ranch-style dressing, if it fits into your meal plan.
Nutritional Information
Serving Size: | 1 mushroom cap with 3/4 cup filling |
Fiber | 4 g |
Carbohydrate | 20 g |
Cholesterol | 19 mg |
Saturated Fat | 1 g |
Total Fat | 3 g |
Calories from Fat | 19 % |
Calories | 139 |
Protein | 9 g |
Sodium | 465 mg |
Dietary Exchange
Vegetable | 2 |
Starch | 1/2 |
Meat | 1 |
Check out more recipes for Pork