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March 15, 2016 By Nancylynn 2 Comments

21 Day Fix Italian Stuffed Mushrooms

Confession #73 – I have become quite spoiled on Sundays.

You see, a few months ago, my mom moved here to PA from New York.  And, in addition to all the ways she helps me throughout the week, she recently announced that she would cook dinner on Sundays from now on…if we want her to.

21 day fix mushrooms

Umm…let me think about that. 

mushrooms

Yeah.  I think that will be freaking amazing ok.

And so this blog might very well become her show, because everything she cooks is completely delicious…and most of it is also FIX approved.

almost stuffed mushrooms(2)

She has actually been cooking healthy for years…way before the rest of the world caught on.  She shopped at health food stores when I was growing up (pre-Whole Foods!), and I ate organics before it became trendy to do so.

So she fits right in here.

21 day fix stuffed mushrooms

And this week she made us these to die for stuffed mushrooms.  And I just knew I had to share.  A lightened up version of the ones I grew up eating, but oh-so-tasty and super easy, too!  These would make the perfect appetizer or dish for your Easter brunch.  Give them a try and let me (us?) know what you think!

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21 Day Fix Italian Stuffed Mushrooms

  • Author: Nancylynn Sicilia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 8-10 mushrooms
  • Category: Appetizer
  • Method: Oven
  • Cuisine: Italian
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Ingredients

  • 1 pint of whole mushrooms
  • 2 links of lean poultry sausage removed from casing (use spicy or mild Italian…or a garlic cheese blend)
  • 1 clove of garlic, minced
  • 1/4 cup of seasoned whole wheat or gluten free breadcrumbs
  • 1 T shredded Romano cheese
  • 1/2 cup of homemade or no-sugar added tomato sauce

Instructions

  1. Preheat oven to 350 degrees.
  2. Remove stems from mushrooms and hollow out to make opening for stuffing.
  3. Wash stems and mushrooms, then dry using clean kitchen towel.
  4. Spray a pan with olive oil spray. Chop up mushroom stems and saute them along with the sausage until the meat is cooked through and the mushrooms are tender. Remove from heat.
  5. Mix garlic, breadcrumbs, cheese and sausage mixture together in a bowl. Using a tablespoon, stuff each mushroom with the sausage/cheese mixture.
  6. Top with some sauce if desired and bake at 350 degrees for 20 minutes.
  7. Enjoy!

Notes

1/2 GREEN 1/4 RED trace BLUE trace YELLOW


Nutrition

  • Serving Size: 2 mushrooms (or more!)

Keywords: appetizer, stuffed mushrooms, meat, sausage, poultry, side, mushrooms, cheese, gluten-free, grain-free, low-carb

Did you make this recipe?

Tag @confessionsofafitfoodie on Instagram and hashtag it #confessionsofafitfoodie

21 Day Fix Italian Stuffed Mushrooms | Confessions of a Fit Foodie

Related posts:

Baked Buffalo Shrimp w/ Goat Cheese Sauce {21 Day Fix}
21 Day Fix Three Cheese Zucchini Bake
21 Day Fix Brunch Recipes
21 Day Fix Cauliflower Cheeseburger "Mac" (Instant Pot Option)

Filed Under: Appetizers & Snacks, Dinner, Featured Posts, Gluten-Free, Holiday, Lunch, Recipes

Reader Interactions

Comments

  1. Taylor says

    January 11, 2017 at 12:23 am

    What a fabulous idea! Earlier today I went to Costco and picked up some GIANT mushrooms -- perfect for stuffing! New to the 21 day fix family, I don't stock lots of protein (red is my hardest container to eat), so I substituted ricotta cheese (red on 21 day fix list) for the meat, added an egg to keep it all together during baking, and put in a little more bread crumbs!! Turned out great! Thanks for the inspiration!!!
    Reply
    • Nancylynn says

      January 11, 2017 at 2:08 am

      Your version sounds SO yummy! Like lasagna mushrooms! Trying for sure :).
      Reply

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