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Italian Sausage Stuffed Mushrooms Recipe
|Fresh mushrooms||24 Large|
|Butter/Margarine||1 Tablespoon, melted|
|Hot italian sausage||1⁄2 Pound (Casings Removed)|
|Garlic||1 Clove (5 gm), crushed|
|Grated parmesan cheese||1 Tablespoon|
Serving size: Complete recipe
Calories 615 Calories from Fat 307
% Daily Value*
Total Fat 35 g53.9%
Saturated Fat 15.8 g78.8%
Trans Fat 0 g
Cholesterol 170.5 mg56.8%
Sodium 1562.1 mg65.1%
Total Carbohydrates 25 g8.2%
Dietary Fiber 5.7 g22.7%
Sugars 9.3 g
Protein 61 g121.6%
Vitamin A 21.3% Vitamin C 21.9%
Calcium 27.9% Iron 16.6%
*Based on a 2000 Calorie diet
Set stems aside.
Cook mushroom caps in butter in a large skillet over medium-high heat, stirring constantly, 5 minutes.
Place mushroom caps on rack of a broiler pan, stem side up.
Combine sausage and garlic in a large skillet.
Cook over medium-high heat until sausage browns, stirring until it crumbles; drain well.
Position knife blade in food processor bowl; add mushroom stems, sausage mixture, and pepper.
Process 20 seconds or until mixture is minced.
Spoon mixture evenly into mushroom caps; sprinkle with Parmesan cheese.
Broil 5 1/2 inches from heat (with electric oven door partially opened) 3 minutes or until thoroughly heated.