Italian-Style Stuffed Mushrooms

Serves 6

• ½ pound sweet Italian turkey sausages, casings removed
• 30 cremini mushrooms (about 1½ pounds), stems finely chopped and caps reserved
• 1 small onion, finely chopped
• 1 garlic clove, minced
• ¼ cup chopped fresh parsley
• ¼ cup plain dried bread crumbs
• ¼ cup grated Romano cheese
• 1 large egg white
• ½ teaspoon dried oregano
• ¼ teaspoon salt
• ⅛ teaspoon black pepper

1 Preheat oven to 350°F. Spray jelly-roll pan with nonstick spray.

2 To make mushroom filling, spray medium skillet with nonstick spray and set over medium-high heat. Add sausages and cook, breaking them apart with wooden spoon, until no longer pink, about 5 minutes. Add mushroom stems, onion, and garlic; cook, stirring, until mushrooms begin to brown, about 6 minutes. Transfer to medium bowl and let cool about 5 minutes.

3 Add all remaining ingredients to sausage mixture, stirring to mix well. Spoon about 2½ teaspoons filling into each mushroom cap. Place stuffed mushrooms in prepared pan. Bake until mushrooms are tender and filling is heated through, about 20 minutes. Serve hot or warm.

Per serving (5 stuffed mushrooms): 91 Cal, 4 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 19 mg Chol, 355 mg Sod, 7 g Total Carb, 1 g Sugar, 1 g Fib, 8 g Prot, 34 mg Calc. PointsPlus value: 2

Cook’s Note

Make these delectable stuffed mushrooms the centerpiece of an antipasto plate of grilled vegetables, including radicchio wedges, zucchini slices, cherry tomato skewers, and grilled halved or quartered Belgian endive.