Easy Stuffed Portobello Mushrooms with Sausage - Delicious & Healthy Recipe

Stuffed Portabello with Sausage

YIELD Makes 4 servings

INGREDIENTS

4 portabello mushroom caps, wiped clean with damp cloth Cooking spray 6 ounces reduced-fat bulk sausage 1 cup chopped yellow onion 1 medium red bell pepper, chopped 1 medium zucchini, chopped 1 teaspoon dried thyme 2 slices whole wheat bread, grated in blender or hand grater, (about 1 cup) 1/3 cup water 1/2 cup chopped fresh parsley leaves Salt to taste

PREPARATION:

1. Preheat oven to 350°F. Remove stem from each mushroom cap. Chop stems and set aside.
2. Coat both sides of each mushroom cap with cooking spray. Place on baking sheet and set aside.
3. Place a 12-inch nonstick skillet over medium-high heat until hot. Coat skillet with cooking spray. Add sausage and cook until browned, breaking up large pieces while cooking, stirring constantly. Drain cooked sausage on paper towels.
4. To pan residue add onion, zucchini, mushroom stems and thyme. Cook 4 minutes or until onion is translucent, stirring frequently.
5. Remove skillet from heat. Stir in sausage, bread crumbs, water, parsley and salt to taste. Top each mushroom with 3/4 cup filling and cover with foil. Bake 30 minutes or until tender.
6. Remove from oven and let stand 5 minutes to absorb flavors. (Don't skip this step, the flavors mellow and blend with mushrooms.)

Serving Suggestion Serve with a salad of fresh spinach leaves, red onion and sweet grape tomatoes with a reduced-fat Ranch-style dressing, if it fits into your meal plan. This recipe appears in: Pork NUTRITIONAL INFORMATION: Serving Size: 1 mushroom cap with 3/4 cup filling Fiber 4 g Carbohydrate 20 g Cholesterol 19 mg Saturated Fat 1 g Total Fat 3 g Calories from Fat 19 % Calories 139 Protein 9 g Sodium 465 mg DIETARY EXCHANGE: Vegetable 2 Starch 1/2 Meat 1