Stuffed Portobello Mushrooms
- Total Time
Portobello mushrooms vary in size, but for this recipe, you’ll need them about 4 inches in diameter.
canola oil1 tsp
uncooked turkey sausage(s)½ pound(s), use sweet turkey sausage, casings removed
fat-free cream cheese4 Tbsp
fresh tomato(es)1 small, seeded and chopped
WeightWatchers Cheese, cheddar, shredded, low fat½ cup(s)
fresh parsley2 Tbsp, chopped
hot pepper sauce⅛ tsp, about 4 drops
portobello mushroom(s)4 item(s), large, wiped clean and stems removed (about 1 pound)
- Preheat the oven to 425°F. Spray a baking sheet with nonstick spray.
- Heat the oil in a nonstick skillet. Crumble the sausage into the skillet and cook, breaking apart with a wooden spoon, until the sausage is browned and no pink remains, about 10 minutes. Transfer to a medium bowl. Stir in the cream cheese, tomato, cheddar cheese, parsley, and hot pepper sauce until blended.
- Place the mushrooms on the baking sheet. Fill the cavity of each mushroom with the sausage mixture, mounding it slightly. Bake until the mushrooms are tender and the filling is hot, about 25 minutes. Cut each mushroom into four wedges. Serve hot. Yields 1/2 mushroom per serving.