Mushrooms, Sausage & cheese stuffed, baked

Lynn Socko

By
@lynnsocko

I made these as a reduced carb alternative when I was making my guys ravioli.
To make this even lighter use Italian Turkey sausage links.


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
makes approx 12-15
Prep:
30 Min
Cook:
20 Min
Method:
No-Cook or Other

Ingredients

12-15 medium
mushrooms

FILLING

4
italian sausage links, casing removed
1/4 c
your favorite vegetarian pasta sauce
1 c
mozzarella cheese, finely diced for stuffing

GARNISH AND EXTRA SAUCE

3/4 c
favorite pasta sauce
**cheese for garnish
**fresh basil for garnish

Step-By-Step

Step 1 Direction Photo

1I used a no meat sauce, but here is a link to two of my favorite pasta sauces with meat. These could be used as the garnish sauce.
Garden Fresh Pasta Sauce with Italian Sausage
Italian sausage pasta sauce

Step 2 Direction Photo

24 sausage links made about 1 3/4 c of cooked sausage. To that I added 1/4 c of pasta sauce. I used Pomodori Gourmet Sauce, but but any flavorful vegetarian pasta sauce would work.
pomodorifoods.com

3Break sausage up and brown. I wanted really fine sausage so I placed it in my food processor and pulsed a few times.

Step 4 Direction Photo

4Then put back in skillet and add sauce and mozzarella, stir till cheese mostly melts.

Step 5 Direction Photo

5With the small end of a fork or spoon, scrap out the gills and hollow out the mushroom.

6Place about 1 tbsp of stuffing inside, or fill to heaping top. Brush mushroom with olive oil. Bake at 400° for about 15-20 min.

7Top with favorite grated Italian cheese, serve with more sauce and freshly chopped basil.

About this Recipe

Main Ingredient: Pork
Regional Style: Italian
Dietary Needs: Low Carb
Other Tags: Quick & Easy, Healthy