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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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