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Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms

Make the best easy Stuffed Portobello Mushrooms, simple to make and gluten-free too!

Author: Mommy Hates Cooking

Meal Type: Eggs Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 12 serving

Calories: 206 kcal per serving

Ingredients

  • 16 ounce - Mini/Baby Portobello Mushrooms
  • 1 pound - Mild Ground Italian Sausage or Ground Pork Sausage
  • 8 oz Packages - Cream Cheese
  • 2 Tbsps - Fresh Parsley
  • 1 Clove - Garlic
  • ¼ Cups - Parmesan Cheese

Instructions

  1. Preheat the oven to 400°F.
  2. Clean the mushrooms and remove the stems.  Place the stems in a food processor. (See Note)
  3. Add the cooked sausage, cream cheese, parsley, garlic clove, and cheese to the food processor.
  4. Blend to make it a finely chopped consistency.
  5. Stuff each mushroom and place on a greased baking sheet.
  6. Bake for 15 minutes at 400°F or until the mushrooms are soft.

Nutrition

Energy: 206 kcal | Total Fat: 17 g | Saturated: 8 g | Trans: 0 g | Cholesterol: 51 mg | Total Carbs: 4 g | Fiber: 1 g | Sugars: 2 g | Proteins: 9 g | Sodium: 391 mg | Polyunsaturated: 2 g | Monounsaturated: 6 g

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