1 1/2 lbs medium-size white mushrooms
1/2 lb Italian sausage
1/2 cup shredded mozzarella cheese
1/4 cup seasoned breadcrumbs (whole-grain is best for diabetics)
Fresh chopped parsley for garnish, if desired
Preheat oven to 450 degrees.
Clean mushrooms thoroughly and remove stems. Chop stems and set aside.
In a skillet over medium heat, cook sausages until cooked thoroughly. Remove from skillet with a slotted spoon and drain on paper towels. Remove all but 2 tablespoons of the drippings from the skillet.
Cook the mushroom stems in the skillet until tender, about 10 minutes, stirring frequently. Remove the skillet from the heat and add the sausage, cheese, and breadcrumbs.
Fill mushroom caps with the sausage mixture. Place in a 15 12 x 10 1/2-inch baking pan that has been very lightly sprayed with cooking spray. Bake 15 minutes. Remove from oven and garnish with the chopped parsley, if desired.
1/2 cup shredded mozzarella cheese
1/4 cup seasoned breadcrumbs (whole-grain is best for diabetics)
Fresh chopped parsley for garnish, if desired
Preheat oven to 450 degrees.
Clean mushrooms thoroughly and remove stems. Chop stems and set aside.
In a skillet over medium heat, cook sausages until cooked thoroughly. Remove from skillet with a slotted spoon and drain on paper towels. Remove all but 2 tablespoons of the drippings from the skillet.
Cook the mushroom stems in the skillet until tender, about 10 minutes, stirring frequently. Remove the skillet from the heat and add the sausage, cheese, and breadcrumbs.
Fill mushroom caps with the sausage mixture. Place in a 15 12 x 10 1/2-inch baking pan that has been very lightly sprayed with cooking spray. Bake 15 minutes. Remove from oven and garnish with the chopped parsley, if desired.
Note: File photo for reference only.
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