Sausage Stuffed Mushrooms
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 182
- Total Fat
- 8
- Saturated Fat
- 3
- Carbohydrates
- 13
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 16
- Cholesterol
- 22
- Sodium
- 573
- Total: 55 min
- Prep: 20 min
- Cook: 35 min
Ingredients
24 large fresh mushrooms
1/4 tablespoons extra-virgin olive oil, divided
12 ounces sweet Italian sausage (4 links), removed from casing
1 1/2 cups leeks (green parts), cleaned and finely diced
1 cup cornbread stuffing mix
1/2 cup chicken broth, heated to a simmer
1/2 teaspoon dried sage
1 teaspoon crushed garlic
1/4 cup grated Parmesan, divided
Directions
- Preheat oven to 375 degrees F. Spray a rimmed baking sheet with cooking spray and set aside.
- Wipe mushrooms clean with paper towels. Remove stems and dice. Hollow out the caps if necessary. Brush each cap with olive oil.
- In a large skillet over medium heat add 2 tablespoons olive oil and mushroom stems, cook for 1 minute and then add sausage; breaking up any clumps. Saute for 3 minutes. Add the leeks and saute for another 3 minutes or until sausage is completely browned and leeks are tender. Remove from pan and set aside.
- In a medium bowl, combine stuffing mix and hot broth. Let sit for 2 minutes or until slightly softened.
- Stir in browned sausage mixture, sage, garlic, and 2 tablespoons Parmesan into stuffing.
- Fill each mushroom with stuffing mixture and arrange caps on prepared baking sheet. Sprinkle mushrooms with remaining 2 tablespoons of Parmesan.
- Bake in preheated oven for 20 to 25 minutes, or until golden. Serve immediately.