Italian Chicken Sausage Stuffed Portabellas

Italian Chicken Sausage Stuffed Portabellas

54

"Meaty portabella mushrooms packed with Italian chicken sausage, cream cheese and Parmesan make a tasty appetizer or light entree for lunch or dinner."

Ingredients

25 m {{adjustedServings}} servings 254 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 254 kcal
  • 13%
  • Fat:
  • 18.2 g
  • 28%
  • Carbs:
  • 8.2g
  • 3%
  • Protein:
  • 13.9 g
  • 28%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 460 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Preheat oven to 375 degrees F.
  2. Over medium-high heat, in a heavy, medium nonstick skillet, heat 1 tsp oil. Add chopped sausage and saute until sausage is heated through, 2 to 3 minutes. Remove from heat and stir in cream cheese and 1/4 tsp pepper; mix well.
  3. Brush both sides of mushrooms lightly with remaining olive oil. Place mushroom caps, cavity side up, on baking sheet sprayed with non-stick cooking spray. Fill each cavity with sausage mixture. Lightly sprinkle each with Parmesan.
  4. Bake mushrooms in preheated oven for 7 to 8 minutes or until hot throughout. Sprinkle each with minced chives for garnish.

Footnotes

  • Mushrooms may also be served as a light supper or luncheon entree.
  • Serve two sausage stuffed mushrooms per person.
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Reviews

54
  1. 61 Ratings

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Mixed reviews in this house. Unlike Hubs, who called this "gushy mush," I kind of liked it and prefer to simply call it "creamy." While I liked this, I do still have criticisms of my own - with...

Delicious! Be sure not to put too much sausage mixture on the mushrooms because it becomes too rich. I just sprayed the portabella caps with pan spray instead of brushing with olive oil. Turn...

This was great! I used baby portabellas, half the cream cheese, added some peppers and did it all on the range. We ate this in tortillas (because I had some that needed to be used up), but it'...