Sausage and cheese-filled portobello mushrooms
5
Points®
Total time: 46 min • Prep: 10 min • Cook: 36 min • Serves: 4 • Difficulty: Easy
Portobello mushrooms vary in size, but for this recipe, you’ll need them about 4 inches in diameter.
Ingredients
Canola oil
1 tsp
Uncooked turkey sausage
½ pound(s), sweet variety, casings removed
Reduced fat cream cheese (neufchâtel)
4 Tbsp
Tomato
1 small, seeded and chopped
Weight Watchers Reduced-fat Mexican style shredded cheese
½ cup(s)
Fresh parsley
2 Tbsp, chopped
Hot pepper sauce
⅛ tsp, about 4 drops
Portabella mushrooms
4 item(s), large, wiped clean and stems removed (about 1 pound)
Instructions
1
Preheat the oven to 425°F. Spray a baking sheet with nonstick spray.
2
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.
3
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. Serve hot.
4
Yields 1 mushroom per serving.
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