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.
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!