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My review
Italian Chicken Sausage Stuffed Portabellas
al fresco
"Meaty portabella mushrooms packed with Italian chicken sausage, cream cheese and Parmesan make a tasty appetizer or light entree for lunch or dinner."
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Ingredients
25 m servings 254 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Ready In
- Preheat oven to 375 degrees F.
- 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.
- 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.
- 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.
Nutrition Facts
Per Serving: 254 calories; 18.2 g fat; 8.2 g carbohydrates; 13.9 g protein; 73 mg cholesterol; 460 mg sodium. Full nutrition
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Reviews
Read all reviews 6375 Ratings
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Most helpful positive review
8/26/2010
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...
Most helpful critical review
11/21/2010
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...
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11/21/2010
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...
8/26/2010
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...
9/18/2010
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'...
7/28/2010
We a huge mushroom lovers so I had to try this. This recipe was fantastic, very easy to make and VERY yummy!!!
7/5/2010
Loved them! Followed the recipe exactly. Very easy, very good. Might try a spicier sausage next time. But this was great!
4/18/2012
I made the Al Fresco portabellas today for lunch. I made some substitutions to make them lower in fat and they were tasty! I used Laughing Cow cream cheese and fresh chives. I also omitted all t...
6/25/2010
Wow! Amazing recipe and very easy to make! I used fat free cream cheese because I am dieting . . . but it was still so tasty!
4/13/2012
These are really good! I didn't use portabellas, I used large criminis and served everyone 3 each. I didn't use the onion & chive cream cheese, either. I grated up 1/4 of an onion, 2 cloves garl...