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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Italian Sausage-Stuffed Mushrooms

Source: dLife

Mushroom caps filled with an herbed Italian Sausage stuffing.

Nutrition Facts

Makes 24 servings
Amount Per Serving

Calories	25.8

Total Carbs	3.3 g

Dietary Fiber	0.3 g

Sugars	0.4 g

Total Fat	0.5 g

Saturated Fat	0.1 g

Unsaturated Fat	0.0 g

Potassium	65.9 mg

Protein	2.5 g

Sodium	68.4 mg

Dietary Exchanges 0.5 Fat, 0.1 Vegetables, 0.1 Starch, 0.2 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat the oven to 400 degrees F.
Remove the stems from the mushrooms and finely chop enough to fill 1 cup. Set aside.
Spray a large nonstick skillet with the butter-flavored cooking spray. Preheat over medium heat.
Add the sausage to the skillet and stir, while browning, to crumble. Add the chopped mushroom stems, onions, thyme, black pepper, and 1 tablespoon of broth. Cover the skillet and cook for about 3 minutes, stirring frequently, until the vegetables are tender. If the skillet becomes dry during cooking add a little more broth.
Allow the skillet to cool slightly for a few minutes. Toss the breadcrumbs into the skillet mixture to mix. Add the remaining broth slowly, tossing gently to mix. The texture of the mixture should be moist but not wet. If needed, toss in more broth.
Spray a 9x13-inch pan with the cooking spray. Spoon 1 tablespoon of the stuffing into each mushroom cap. Press the stuffing gently to help it hold together. Place the mushrooms in the pan and spray their tops lightly with the cooking spray.
Cover the pan with aluminum foil and bake for 12 minutes. Remove the foil and bake for 5 minutes until the mushrooms are tender and the stuffing is browned.