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Heat oven to 400 degrees. Remove stems from mushrooms; finely chop enough stems to equal 1/2 cup and reserve (save remaining stems for another use). Place mushroom caps in a bowl and toss with 1 tablespoon oil. Arrange caps cavity side up on a shallow baking pan; set aside.
Heat remaining 1 tablespoon oil in a small skillet over medium heat. Add sausage, green onion, garlic, Italian seasoning and reserved chopped mushroom stems. Cook, stirring, breaking sausage into smaller pieces with a fork, for about 5 minutes, until cooked through. Remove from heat; add 1/2 cup mozzarella and the Parmesan cheese and stir just until cheese melts.
Stuff mushroom caps with sausage mixture; sprinkle with remaining 2 tablespoons mozzarella. Bake 10 to 15 minutes, until mushrooms are tender.
This recipe yields 24 servings.
Carbohydrates: 1 grams
Net Carbs: 1 grams
Protein: 2 grams
Fat: 2.5 grams
Calories: 32
Formatted for MC6 06-24-2003 by Joe Comiskey - Mad's Recipe Emporium
Per Serving (excluding unknown items): 22 Calories; 2g Fat (79.0% calories from fat); 1g Protein; trace Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 20mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (30g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 33 | ||
Calories from Fat: 25 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 5.7mg | 2 % | |
Sodium 56.9mg | 2 % | |
Potassium 21mg | 1 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.2g | ||
Protein 1.5g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 33
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