121 Cals 13 Protein 6 Carbs 5.5 Fats
PREP TIME:
15 mins
COOK TIME:
50 mins
TOTAL TIME:
1 hr 5 mins
YIELD:8 SERVINGS
COURSE:Appetizer, Brunch, Side Dish
CUISINE:American
I”m OBSESSED with these Italian stuffed mushrooms filled with broccoli rabe and sausage, the perfect festive holiday appetizer!
INGREDIENTS
16 oz uncooked sweet Italian chicken sausage, casing removed
1 large shallot, chopped
3 cups uncooked broccoli rabe, Rapini, chopped, discard large stems, use thinner stems only
24 baby bella mushrooms, stems pulled, chopped and set aside / caps brush off to clean
2 garlic cloves, minced
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1-1/2 tablespoons fresh oregano, chopped
2 tablespoons fresh parsley, chopped
1 oz white wine
3 tablespoons grated Parmesan cheese
3 tablespoons plain breadcrumbs, or gluten-free crumbs
INSTRUCTIONS
Preheat oven to 400F.
In a large skillet, add the sausage over medium-high heat and begin to break down with a spatula.
Add shallots and broccoli rabe and continue to break apart the sausage while cooking for about 7 minutes.
Add in the garlic, chopped mushroom stems, and the salt, peppers, oregano, parsley, and wine and cook over medium-low. Continue cooking 10 minutes, breaking down the sausage and cooking the wine down.
Remove from heat and place the sausage mix into a mixing bowl.
Allow the sausage mixture to cool for about 10 minutes.
Add in the bread crumbs and parmesan cheese and mix well.
Place mushroom caps on a baking sheet and fill each mushroom cap with the sausage mixture. Caps should be overfilled and not level.
Place in oven and cook for 20 minutes.
VIDEO
Serving: 3stuffed mushrooms, Calories: 121kcal, Carbohydrates: 6g, Protein: 13g, Fat: 5.5g, Saturated Fat: 1.5g, Cholesterol: 45mg, Sodium: 422mg, Fiber: 1g, Sugar: 1.5gBlue Smart Points:3Green Smart Points:3Purple Smart Points:3Points +:3
