Italian Chicken Sausage Stuffed Portabellas - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by al fresco all natural
Meaty portabella mushrooms packed with Italian chicken sausage, cream cheese and Parmesan make a tasty appetizer or light entree for lunch or dinner.
Ingredients
- 8 portabella mushroom caps (3 to 4-inch diameter), cleaned with stems removed
- 1 teaspoon olive oil
- 1 (16 ounce) package al fresco® All Natural Sweet Italian Chicken Sausage
- 1 (8 ounce) container cream cheese spread with onion and chives, softened
- 2 tablespoons olive oil
- 3 tablespoons grated Parmesan cheese
- Fresh chives, minced for garnish (optional)
Instructions
- Preheat oven to 375 degrees F.
- Over medium-high heat, in a heavy, medium nonstick skillet, heat 1 tsp oil. Add chopped sausage and saute until sausage is heated through, 2 to 3 minutes. Remove from heat and stir in cream cheese and 1/4 tsp pepper; mix well.
- Brush both sides of mushrooms lightly with remaining olive oil. Place mushroom caps, cavity side up, on baking sheet sprayed with non-stick cooking spray. Fill each cavity with sausage mixture. Lightly sprinkle each with Parmesan.
- Bake mushrooms in preheated oven for 7 to 8 minutes or until hot throughout. Sprinkle each with minced chives for garnish.
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