It’s no secret that I love cream cheese. I add it to everything from pasta to desserts. And if you’ve ever attended one of my parties, I probably served you a cream cheese based dip hot and bubbly from the crockpot. While that sounds creamy and dreamy (like, who doesn’t love chips dripping with warm cheesy artichoke dip?), I have to make healthier food choices.
When a recipe called for cream cheese stuffed mushrooms, I knew I was going to have to flip the script, people.
My recipe for Sausage Caprese Stuffed Portobellos received rave reviews from my guy. I know one of my recipes is a keeper when “Babe, you need to remember this one” is heard between bites from the kitchen. Score one for me and healthy eating!
I may just try this healthier food thing again tomorrow.
I eliminated the cream cheese and used low-fat mozzarella. There was no need to use olive oil either. Clean the mushrooms using a paper towel rather than under the faucet, a tip I learned from Rachel Ray. I do not remove the outer skin. Remove the stem and the inside texture using the edge of a spoon.
After cooking off the country sausage and mixing the remaining ingredients, stuff each mushroom firmly and top with more cheese before baking.
Bake in an 8″x8″ glass baking dish, uncovered at 350 degrees for 10-12 minutes until tender.
- 2 cleaned portobello mushrooms
- 1 pkg cooked and drained country sausage
- 1 c. diced tomatoes
- 1/2 c. low-fat mozzarella
- 2 T shredded parmesan
- 1 T Italian seasoning
- 6 springs fresh chopped basil
- 1 chopped green onion
- pinch black pepper
- Preheat oven to 350 degrees.
- Cook country sausage according to package directions in a skillet under done and crumbly.
- Transfer sausage to a paper towel lined plate to drain any grease. You may want to use another paper towel on top of the sausage to rid it of any more grease.
- Transfer dry sausage to a medium sized bowl.
- Add tomatoes, half of the mozzarella, parmesan, Italian seasoning, basil, green onion and stir until well mixed.
- Clean portobellos with a dry paper towel. Remove the stems and hollow out the center fibers using a spoon. Place mushrooms top-side down in an 8"x8" glass baking dish.
- Stuff sausage mixture into each portobello firmly. Top with black pepper.
- Add remaining mozzarella on top of mushrooms before baking.
- Bake 10-12 minutes until mushrooms are tender.
- Serve hot.
The parmesan and sausage already give a salty flavor, which is why a pinch of salt is not included in this recipe.
Share your favorite mushroom recipe in the comments section below. You will find more recipes like these posted several times at week on One Delightful Life’s Pinterest page!
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