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