Stuffed Mushrooms
An easy and lightened up appetizer for the holidays
Servings: 6
Equipment
- Sheet pan
- Mixing bowl
Ingredients
- 2 Pints Baby bella mushrooms washed, dried & stems removed
FILLING
- 1 Cup Jimmy Dean turkey sausage crumbles
- 3/4 Cup Cooked broccoli Chopped fine
- 6 Light laughing cow wedges
- 1 tsp Onion powder
- 1 tsp Garlic powder
- 1/4 tsp Salt
- 1/2 tsp Black pepper
BREAD CRUMB TOPPING
- 2 Wasa crisp 'N' light crackers
- 1/2 TBSP Italian seasoning
GARNISH
- 1 TBSP Grated parmesan
- Fresh parsley
Instructions
- Preheat oven to 425 degrees
- Place the Wasa crackers in a mini food processor or blender with the Italian seasoning and blend until breadcrumbs are super fine. Set aside
- Wash, dry and remove stems from the mushrooms. Set aside.
- In a bowl combine all of the filling ingredients
- Take the filling and scoop even amounts into the mushroom caps
- Dip each mushroom top into the breadcrumbs and place onto a sheet pan
- Bake for 15-20 minutes or until golden brown
- Garnish with the grated parmesan cheese and parsley
Notes
Serves 6 (serving amount depends on size of mushrooms in the pints)
116 calories per servingÂ
3 WW points
WW Recipe Points
Code: Ambassador_ChefAllie for $5 off PRO membership at Healthi