Big Game, Big Taste, Little Calories: Spinach, Chicken Sausage and Asiago Stuffed Mushrooms

Friday, January 30, 2015

Stuffed Mushrooms_FINAL

By Elizabeth Canepari, MS, RD, Contributing Blogger

These little guys make the perfect addition to any spread. Mushrooms make a sturdy base for this savory filling (not to mention, they are loaded with disease fighting phytochemicals). Who says you can’t have your cheesy stuffing and eat it, too?

Spinach, Chicken Sausage and Asiago Stuffed Mushrooms
Serves: About 9
Serving size: 4 mushrooms per serving

Nonstick cooking oil

3 links chicken sausage, skins removed and crumbled
1 large yellow onion, diced
3 cloves garlic, minced
10 ounces chopped, frozen spinach, thawed
20 ounces mushrooms, stems removed (about 35 pieces)
½ cup Asiago cheese, shredded

1. Preheat oven to 350°F. Line a baking sheet with foil for easy clean up. Coat baking sheet with nonstick cooking oil.
2. Heat a medium, nonstick sauté pan over medium heat. Add chicken sausage pieces and brown, about 7 minutes.
3. Add onion and cook until translucent, about 5 minutes
4. Add garlic and cook until fragrant, about 1 minute
5. Stir in spinach and cook until flavors combine, about 5 minutes
6. Turn off heat and stir in cheese.
7. Scoop mixture into mushrooms and place onto prepared baking sheet leaving 2-inches between mushrooms. Bake until mushrooms are brown and tender, about 20 minutes.

Nutrition information per serving: Calories: 95, Total fat: 5 gram, Saturated fat: 2 gram, Carbohydrates: 6 grams, Fiber: 2 grams, Sugar: 3 grams, Protein: 9 grams, Cholesterol: 27 milligrams, Sodium: 248 milligrams


Filed under Recipes  |  Comments: 0

Leave a Comment