GLORIOUS STUFFED MUSHROOMS, POINTS Value 2 per serving, Serving = 2 large stuffed mushrooms, Recipe makes 12 servings
(NOTE: If possible, use Wellshire Farms Uncured Turkey Bacon; it’s so much better than any other turkey bacon, and it’s only 20 calories and .5g fat per slice)
24 large stuffing mushrooms, at least 2″ diameter
5 one-second sprays olive oil
6 slices turkey bacon
1-1/2 quarter-pound links Mild Italian lean turkey sausage
1 tsp olive oil
1 tsp butter
1 cup dried breadcrumbs
6 garlic cloves
4 large scallions, including greens
1/3 cup chopped fresh cilantro (or parsley, if you don’t like cilantro)
1 large egg, beaten
2 wedges Laughing Cow Light Cheese
1/2 cup Pecorino Romano or Parmesan Cheese
1 tsp Tabasco
2 tsp salt
2 tsp pepper
Do not wash mushrooms. Remove stems and a little bit of the inside (gills) of mushroom caps; take care not to break the caps. (I use a spoon to do this.) Set caps aside; finely chop stems and gills in food processor or with a knife. Set aside.
Spray skillet with olive oil. Cook bacon until crisp. (Leave bacon juices in skillet.) Chop bacon finely; set aside.
Add to the bacon juices in the skillet the 1 tsp. each of olive oil and butter. Add breadcrumbs; cook until crisp; set aside.
Cook sausage after removing casing. Remove cooked sausage from skillet; reserve juices in skillet. Finely chop sausage; set aside.
Crush garlic cloves; chop finely. Add garlic to skillet juices; cook for 2-3 minutes or until juices have somewhat reduced.
Finely chop scallions (including green part) and cilantro.
Combine all ingredients on list — except mushroom caps and Mozarella cheese — in a large bowl. Mix well.
Spoon mixture into mushroom caps and sprinkle lightly with Mozarella cheese.
Bake about 25-25 minutes at 350 degrees, or until browned and bubbly. (I use a pan that has ridges in it so the mushrooms are not sitting fully in any juices that develop during cooking. That way they donÃ¢â‚¬â„¢t get squishy.)
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