Thursday, December 30, 2010

Sausage Stuffed Mushrooms


I try to eat sensibly while celebrating the new year. But sometimes too many treats scream my name. So this is a recipe I made the last 2 years. They are filling, so I eat a couple of them first and then the other treats have muffled voices. They can be made low-fat with turkey sausage, which is what I usually use. Choose low-fat or part-skim cheeses and that will help lessen your guilt (although ridding yourself of guilt altogether might be a great new years resolution). I have found I am not fond of fat free cream cheese in this recipe, however, low-fat works great!

18-20 medium mushrooms, wash and pull out stems(set aside)
1 lb. sausage
1 8oz. pkg. cream cheese
3 sliced green onions
handful spinach leaves, then chop
1-2 cups of grated mozzarella cheese OR Parmesan cheese.

Brown sausage and drain and rinse off excess fat and oil. Return to skillet, add onions and use mushroom stems (chop these a little first) and spinach, cook till spinach appears slightly wilted then add in cream cheese. Continue cooking until creamy and well mixed. Use a small cookie dough scoop to fill mushroom caps, then place in baking dish. Bake for 15 minutes at 400 degrees. Remove and sprinkle mozzarella OR Parmesan cheese on the tops, return to oven to melt cheese. Serve warm!
fyi: Regular sausage and cream cheese will yield approximately 150 calories per mushroom.

Happy New Year!!

~jan

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