Pork Sausage-Stuffed Mushrooms Recipe - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 20 to 24 large fresh mushrooms
- 2 tablespoons finely chopped onion
- 1 tablespoon butter
- 2 to 3 garlic cloves, minced
- 1/4 pound bulk pork sausage, cooked, crumbled and drained
- 3 tablespoons seasoned bread crumbs
- 3 tablespoons grated Parmesan cheese
- 1 tablespoon dried parsley flakes
- 1 egg white
Instructions
- Remove mushroom stems from caps. Set caps aside (discard stems or save for another use). In a small skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer.
- In a large bowl, combine the sausage, bread crumbs, cheese, parsley and egg white. Stir in onion mixture. Fill the mushroom caps; place in a lightly greased 15-in. x 10-in. x 1-in. baking pan.
- Bake at 350 ° for 10-15 minutes or until mushrooms are tender and tops are browned.
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