Sausage and cheese-filled portobello mushrooms
Uncooked turkey sausage(s)
½ pound(s), sweet variety, casings removed
1 small, seeded and chopped
Weight Watchers Reduced-fat Mexican style shredded cheese
2 Tbsp, chopped
Hot pepper sauce
⅛ tsp, about 4 drops
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. Serve hot.
- Yields 1 mushroom per serving.