sausage stuffed balsamic mushrooms

How To Make sausage stuffed balsamic mushrooms

• 1

  Preheat oven to 350 degrees F. Line a jelly roll pan (baking sheet with a rim around the edges) with parchment paper or silpat liner.
• 2

  Place the mushrooms caps in a large bowl & toss with oil & vinegar until well coated. Place the mushrooms onto the prepared baking sheet & bake for 30 minutes, flipping them halfway through. This will allow the mushrooms to capture the Balsamic flavor but also to release a lot of the water they are holding. This is great because it ensures you won’t end up with soggy mushrooms at the end!
• 3

  In a small bowl, add water & microwave it until hot. Place the sundried tomatoes in & let them sit for about 10 minutes. Drain them & chop them up small.
• 4

  While the mushrooms are in the oven, spray a large skillet with cooking spray & bring it over medium high heat. Add your sausage & break it up with a spoon while cooking until the meat is cooked through. You want it to be broken into really small pieces, so you may want to further break it up with a fork. Reduce the heat to medium & add the sundried tomatoes, onions, garlic, rosemary & fennel to the sausage. Cook for a few more minutes until the onions are tender.
• 5

  Place the softened cream cheese in a large bowl & then pour the hot sausage mixture on top of it. Add about 2/3 of the grated Parmesan to the mixture & then stir it together with a fork, making sure it is well combined.
• 6

  When the mushroom caps are done cooking, transfer them face down to a stack of a few paper towels to drain for 3 - 5 minutes. Dump out any liquid from the jelly roll pan, wipe it clean & line it with a fresh sheet of parchment paper or cleaned silpat liner. Increase the oven temperature to 375 degrees F.
• 7

  Lay the mushroom caps face up on the lined baking sheet & fill each one with the sausage filling. You can really heap it on there – they get stuffed! Sprinkle the reserved grated Parmesan cheese over the top of each filled mushroom. Place the mushrooms back in the oven & bake for 30 - 40 minutes until the stuffing is golden.
• 8

  WEIGHT WATCHERS POINTS PLUS (USING TURKEY OR CHICKEN SAUSAGE): 1 (per mushroom) NOTE: Not figured out using regular Italian Sausage
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