STUFFED PORTOBELLO MUSHROOMSSource:
Simply Delicious: 245 No-Fuss Recipes--All 8 POINTS or Less by Weight WatchersPortobello mushrooms vary in size, but for this recipe, you'll need them about 4 inches in diameter.
1 teaspoon canola oil
1/2 pound sweet turkey sausage, casings removed
4 ounces nonfat cream cheese
1 small tomato, seeded and chopped
1/2 cup shredded reduced fat cheddar cheese
2 tablespoons chopped parsley
4 drops hot pepper sauce
4 large Portobello mushrooms (about 1 pound), stems removed and wiped clean
Preheat the oven to 425 degrees F. Spray a baking sheet with nonstick spray.
Heat the oil in a nonstick skillet. Crumble the sausage into the skillet and cook, breaking apart with a wooden spoon, until the sausage is browned and no pink remains, about 10 minutes. Transfer to a medium bowl.
Stir in the cream cheese, tomato, cheddar cheese, parsley, and hot pepper sauce until blended.
Place the mushrooms on the baking sheet, Fill the cavity of each mushroom with the sausage mixture, mounding it slightly.
Bake until the mushrooms are tender and the filling is hot, about 25 minutes.
Cut each mushroom into four wedges. Serve hot.
Makes 8 servings
Per serving (2 wedges): 86 calories, 4g total fat, 1g saturated fat, 16mg cholesterol, 276mg sodium, 4g total carbohydrate, 1g dietary fiber, 9g protein, 75mg calcium
(WW=2 points per serving)
