Mushroom caps stuffed with turkey sausage,
garlic, bread crumbs, Parmesan cheese, and onion.
Sausage
Stuffed Mushrooms
- 1/2 pound Honeysuckle
White Sweet Italian Sausage
1/4 cup onion, diced
2 cloves garlic, minced
1/4 cup fresh cilantro, chopped
1/4 cup bread crumbs
1/4 cup freshly grated Parmesan cheese
1/2 pound mushrooms, large white
- Remove casing from sausage
and crumble into a skillet. Cook over medium heat until thoroughly
cooked, about 10 minutes, stirring to break up large pieces.
Remove from pan and set aside.
- Sauté onion for
5 minutes. Add garlic and continue cooking for 2 more minutes.
Add sausage, cilantro, bread crumbs, and Parmesan cheese and
mix well.
- Remove stems from mushrooms
and wipe mushroom caps to clean. Fill each mushroom with sausage
stuffing. Place on lightly oiled baking sheet. Top with extra
Parmesan cheese if desired.
- Bake at 450°F (230°C)
for 20 minutes or until nicely browned.
Makes 10 servings.
Nutrition Facts: Amount
Per Serving Calories: 66 Calories from fat: 25 Total fat: 3 gm
Saturated fat: 1 gm Cholesterol: 17 mg Sodium: 272 mg Carbohydrate:
5 gm Protein: 6 gm
Recipe provided courtesy
of Honeysuckle White, a division of Cargill, Incorporated. Used
with permission.
