Sausage Stuffed Portobello Mushrooms - Slender Kitchen
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Sausage Stuffed Portobello Mushrooms

By Kristen Mccaffrey
  
adapted from: foodnetwork.com
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316
Calories 
9g
Carbs 
15g
Fat 
34g
Protein 
8
Weight Watchers® SmartPoints™
(8 PointsPlus®)

Recipes Content

Recipe

My aunt makes these stuffed mushrooms every year around the holidays and they disappear in minutes. I never thought to try to make them since hers have a good amount of breadcrumbs, but recently when I was missing home, I decided to give it a go without the breadcrumbs and the results were delicious. Not only are they packed with flavor, they are easy to make and will please almost any crowd. I prefer to make them with sausage but you could also use ground chicken, beef, pork, or turkey depending on what you have around.

Prep Time

Sausage Stuffed Portobello Mushrooms

4
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 8 U portobello mushrooms
  • 1.33 lbs. lean ground turkey sausage
  • 1/2 U onion
  • 2 U celery ribs
  • 1 U carrot, peeled
  • 1 U green pepper, seeded
  • 1 U garlic clove
  • 1/4 cup parsley
  • 1/4 cup Parmesan (leave out for Paleo, Whole30®)
  • 1/2 tsp. paprika
  • 1/2 tsp. black pepper
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/4 tsp. salt
  • 1/4 tsp. oregano
  • 1/4 tsp. thyme
  • 1 U egg

Nutritional Facts

Serving Size: 
2 mushrooms
Amount Per Serving
Calories 316
Calories from Fat 140
% Daily Value *
Total Fat 15g
24%
Saturated Fat 5g
23%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 164mg
55%
Sodium 1 206mg
52%
Total Carbohydrate 9g
3%
Dietary Fiber 2g
9%
Sugars 3g
Protein 34g

Directions

  1. Preheat the oven to 400 degrees. Remove the stems from the mushrooms and set aside.
  2. Heat a skillet over medium heat. Add the sausage and cook for 4-6 minutes until browned.
  3. Meanwhile add the mushroom stems, onion, celery, carrots, green pepper, and garlic to a food processor. Pulse until finely diced.
  4. Add this mixture to the skillet and cook 3-4 minutes.
  5. Add the sausage and vegetable mixture back to the food processor. Add the parsley, Parmesan, all the spices, and egg to the food processor. Pulse until it just come together.
  6. Stuff into mushroom caps. Bake for 15-18 minutes until tops are golden brown and mushrooms are tender.
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Notes

The mushrooms can be made ahead of time. Then just cook them when ready to serve, adding 4-6 minutes of cooking time if they come directly from the fridge.

† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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