Fabulous Stuffed Mushrooms

This mushroom appetizer is stuffed with a combination of pork sausage, cream cheese and parmesean cheese-try the healthier low fat versions.

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Ingredients:

• 1.5 lb large white button mushrooms
• 8 oz (light or low fat) pork sausage  
• 3 cloves of finely minced garlic
• 1-2 teaspoons red pepper flakes
• 4 oz softened low fat cream cheese
• 4 finely chopped scallions
• 1/2 - 1 cup bread crumbs
• 1/2 cup freshly grated parmesan cheese
• 2 Tablespoons olive oil
• Kosher salt and freshly ground pepper to taste

Method

Preheat oven to 400 degrees. Clean mushrooms and remove stems. Place mushroom caps in a baking dish. Finely chop stems and set aside. Lightly saute garlic and scallions in olive oil. Add pork sausage to garlic and onion mixture. Add red pepper flakes, salt and pepper to taste. When sausage is slightly browned, add chopped mushroom stems. Add kosher salt and freshly ground pepper to mixture. Continue to saute until most of the liquid evaporates. Remove pan from burner, add cream cheese and 1/2 cup of bread crumbs. If mixture still has a lot of liquid, add remaining bread crumbs 1/4 cup at a time until all liquid is absorbed. Stir until well mixed. Place 1 heaping teaspoon of sausage mixture into each mushroom cap. Top mushrooms with parmesan cheese. Bake for 30 minutes. Makes 10 - 12 appetizer sized servings.

Notes: They are so easy to make and our friends have no idea that I've used low-fat alternative ingredients. You can also substitute different mushrooms such as portabellas. As long as the mushroom has a "cap" you can use it.

Number of servings: 10-12

Submitted By: tifgar335142
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