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WLS portion 1 cap, Calories 48, fat 2g, carbs 3g, protein 4g


  • 2 tablespoons olive oil
  • 24 large 'stuffing' mushroom caps, stems removed, chopped, and reserved
  • Kosher salt and freshly ground black pepper
  • One 12 ounce package Jimmy Dean Italian sausage
  • 4 garlic cloves, chopped
  • 1 small sweet onion, chopped
  • 1/2 small red bell pepper, diced
  • 1/2 cup grated Parmesan, Romano cheese


  • In a large nonstick skillet heat 1 tablespoon olive oil.
  • Sauté mushroom caps in two batches, smooth side down, over medium high heat, 3 to 4 minutes, until tops are lightly browned and beginning to soften.
  • Carefully turn and brown edges of cup side, 1 to 2 minutes. Place cooked mushrooms cup side down on paper towels to drain liquid.
  • Brown sausage in same skillet, mashing with a fork while sautéing so that mixture is fine textured. Pour off all but a teaspoon of fat.
  • Add chopped mushroom stems, garlic, onion, and red pepper; continue cooking over medium high heat until vegetables are softened and juices have evaporated, about 10 minutes.
  • Remove from heat, and when mixture has cooled slightly, toss with cheese until well combined; season with salt and pepper.
  • Arrange caps cup side up in a large baking dish and lightly season with salt and pepper.
  • Fill with sausage mixture.
  • When ready to serve, preheat oven to 400 degrees. Bake 10 to 12 minutes, uncovered, to heat mushrooms and crisp edges of stuffing
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Categories: Appetizer  Dairy  Diabetic  Mushroom  Pork  Sugar-Free 
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