Sunday, February 1, 2009

Stuffed Mushrooms

I found this light Stuffed Mushrooms recipe from The picture above was taken from Isahdora and Chuck's Christmas party. Isah prepared a tasty stuffed mushrooms and I wanted to try it. So this light stuffed mushrooms recipe took my attention.

24 large button mushrooms (about 1 3/4 pounds)

* Heat a large nonstick skillet over medium-high heat
* Coat pan with cooking spray
* Preheat oven to 400°.
* Coat 13x9 baking dish with cooking sprap
* Set up the mise en place

* Clean mushrooms
* Trim and remove stems; finely chop stems.
3 tablespoons chopped green onions
1 garlic clove, minced
4 ounces 50%-less-fat pork sausage (such as Jimmy Dean 50% less fat)
1/2 teaspoon crushed red pepper
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
1/4 cup dry breadcrumbs

* Add onions and garlic
* Sauté 1 minute
* Add sausage, and cook until browned, stirring to crumble
* Add the reserved mushroom stems, red pepper, salt, and black pepper
* Sauté 2 minutes or until stems are tender
* Remove from heat
* Stir in cream cheese and breadcrumbs

Baking the mushrooms

3 tablespoons grated fresh Parmesan cheese
Cleaned mushroom caps

* Stuff 1 tablespoon sausage mixture into each mushroom cap
* Arrange mushroom caps in a 13 x 9-inch baking dish
* Sprinkle evenly with Parmesan
* Bake at 400° for 30 minutes or until lightly golden and thoroughly heated.

Food Notebook

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