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Sausage-Stuffed Mushrooms Recipe
|Butter/Margarine||2 Tablespoon, melted|
|Mild bulk pork sausage||1⁄2 Pound|
|Minced onion||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Chopped parsley||1 Tablespoon|
|Chopped basil||1 Tablespoon|
|Italian bread crumbs||1⁄3 Cup (5.33 tbs) (Dry)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Shredded mozzarella cheese||1⁄4 Cup (4 tbs)|
Calories 68 Calories from Fat 39
% Daily Value*
Total Fat 4 g6.7%
Saturated Fat 2 g9.9%
Trans Fat 0 g
Cholesterol 12.9 mg
Sodium 155.4 mg6.5%
Total Carbohydrates 4 g1.2%
Dietary Fiber 0.46 g1.8%
Sugars 0.5 g
Protein 3 g6.8%
Vitamin A 3.1% Vitamin C 2.8%
Calcium 2.9% Iron 1.3%
*Based on a 2000 Calorie diet
Dice mushroom stems, set aside.
Place mushroom caps in a lightly greased 13x9x2-inch baking pan, brush mushroom caps with melted butter.
In a large skillet over medium heat, cook sausage about 5 minutes, or until browned.
Add onion, garlic, reserved mushroom stems, parsley and basil, saute 3 to 4 minutes.
Remove from heat.
Add bread crumbs and parmesan cheese, mix well.
Fill mushroom caps with sausage mixture; sprinkle with mozzarella cheese, if desired.
Bake in a preheated 350-degree oven 20 minutes.