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Nutritional Guidelines (per serving) | |
---|---|
225 | Calories |
16g | Fat |
11g | Carbs |
10g | Protein |
Nutrition Facts | |
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Servings: 6 | |
Amount per serving | |
Calories | 225 |
% Daily Value* | |
Total Fat 16g | 21% |
Saturated Fat 5g | 26% |
Cholesterol 25mg | 8% |
Sodium 408mg | 18% |
Total Carbohydrate 11g | 4% |
Dietary Fiber 1g | 4% |
Protein 10g | |
Calcium 94mg | 7% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
These stuffed mushrooms boast a savory filling made with browned and crumbled sweet Italian sausage and Parmesan cheese. The mushrooms are not only delicious; they're low carb! If you or your guests are following a low carb regime, these mushrooms are an excellent choice.Â
Feel free to use a hot and spicy Italian sausage or chorizo in the filling, or add a dash of cayenne pepper to heat them up.
Ingredients
- 20 large fresh mushrooms
- 2 tablespoons olive oil, or more, if necessary
- 8 ounces sweet Italian sausage
- 1 large clove garlic, crushed and finely minced
- 2 tablespoons finely chopped parsley
- 1/4 cup grated Parmesan cheese
- 1/4 cup water
- To Serve: additional chopped parsley to garnish
Steps to Make It
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Gather the ingredients.
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Oil a shallow baking dish—large enough to fit the mushroom caps in one layer— with 1 tablespoon of olive oil. Pre heat oven to 375 F.
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Wash the mushrooms well by brushing them with a damp towel.
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Remove the stems from the mushrooms and chop them finely.
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Arrange the mushroom caps in the prepared baking pan.
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If you are using individual Italian sausages, remove the outer casings.
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Heat the olive oil in a skillet over medium heat; cook the sausage with the chopped mushroom stems until the sausage is no longer pink. Add the garlic and continue cooking for 1 minute
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Add parsley and the Parmesan cheese to the sausage mixture. If the mixture is too dry, add a teaspoon or two of olive oil.
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Fill the mushroom caps with the sausage mixture and pour 1/4 cup of hot water into the pan.
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Bake in the preheated oven for about 20 minutes. Garnish with freshly chopped parsley and serve.