Italian Stuffed Mushrooms with Sausage [Gluten-free]
Italian Stuffed Mushrooms are so simple to make for your next party, brunch, or game day! They are so versatile and everyone always loves them- even mushroom haters!
Servings: 5 servings
Calories: 122kcal
Ingredients
- 1 pint whole mushrooms
- 2 links lean poultry sausage removed from casing use spicy or mild Italian...or a garlic cheese blend
- 1 clove garlic minced
- 1/4 cup seasoned whole wheat or gluten free breadcrumbs
- 1 tablespoon shredded Pecorino Romano cheese
- 1/2 cup homemade or no-sugar added tomato sauce I love Rao's and Aldi Organic
Instructions
- Preheat oven to 350 degrees.
- Remove stems from mushrooms and hollow out to make opening for stuffing.
- Wash stems and mushrooms, then dry using clean kitchen towel.
- 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.
- Mix garlic, breadcrumbs, cheese and sausage mixture together in a bowl. Using a tablespoon, stuff each mushroom with the sausage/cheese mixture.
- Top with some sauce if desired and bake at 350 degrees for 20 minutes.
Notes
21 Day Fix Containers: 1/2 GREEN 1/4 RED trace BLUE trace YELLOW
WW Freestyle Points: 1 per mushroom
Nutrition
Serving: 2mushrooms (or more!) | Calories: 122kcal | Carbohydrates: 10g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Cholesterol: 25mg | Sodium: 561mg | Potassium: 391mg | Fiber: 2g | Sugar: 4g | Vitamin A: 242IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 1mg