Stuffed Mushroom Caps

Posted by Heart Niagara on


  • 24 large button mushrooms
  • Non-stick cooking spray
  • 3 tbsp. green onions, chopped
  • 1 clove garlic, minced
  • 4 oz. 50% less-fat pork sausage
  • 1⁄2 tsp crushed red pepper
  • 1⁄4 tsp sea salt
  • 1/8 tsp black pepper
  • 1⁄4 cup low-fat cream cheese, softened
  • 1⁄4 cup dry breadcrumbs
  • 3 tbsp. parmesan cheese, grated


1. Preheat oven to 400ºF.

2. Clean mushrooms with paper towel and remove stems. When done, finely chop stems. 

3. Coat a large non-stick skillet with non-stick cooking spray and heat over medium-high heat. Add onions and garlic sauté for 1 minute. Add sausage and cook until browned, stirring to crumble.

4. Add the reserved mushrooms stems, red pepper, salt, and black pepper to the skillet. Sauté for 2 minutes or until stems become tender.

5. Remove the skillet from heat and stir in cream cheese and breadcrumbs. Then stuff 1 tablespoon of the sausage mixture into each mushroom cap.

6. Arrange mushroom caps in a 13×9 inch baking dish coated with non-stick cooking spray and sprinkle evenly with parmesan.

7. Bake for 30 minutes or until lightly golden and thoroughly heated.

Nutritional information per serving (2 caps): Calories 64 Protein 4g Total fat 3.3g Carbohydrates 4.5g Sodium 159 mg Cholesterol 11mg