4 portabello mushroom caps, wiped clean with damp cloth
6 6 ounces reduced-fat bulk sausage
1 cup chopped yellow onion
1 medium red bell pepper,chopped
1 medium zucchini, chopped
1 teaspoon dried thyme
2 slices whole wheat bread, grated in blender or hand grater, (about 1 cup)
1/3 cup water
1/2 cup chopped parsley leaves
salt to taste
Preheat oven 350 degrees f. Remove stems from each mushroom cap. Chop stems and set aside.
Coat both sides of each mushroom cap with cooking spray. Place on baking dish and set aside.
Place a 12-inch nonstick skillet over medium-high heat until hot. Coat skillet with cooking spray. Add sausage and cook until browned, breaking up large pieces while cooking, stirring constanty. Drain cooked sausage on paper towels.
To pan residue add onion, zucchini, mushroom stems and thyme. Cook 4 minutes or until onion is translucent, stirring frequently.
Remove skillet from heat. Stir in sausage, bread crumbs, waater, parsley and salt to taste. Top each mushroom with 3/4 cup filing and cover with foil. Bake 30 minutes or until tender.
Remove from oven and let stand 5 minutes to absorb flavors (Don't skip this step, the flavors mellow and blend with mushrooms).
Serving suggestions: Serve with a salad of fresh spinach leaves, red onion and sweet grape tomatoes with a reduced-fat Ranch-style dressing, if it fits into your meal plan.
- Makes 4 servings (1 mushroom cap with 3/4 cup filling)
- Dietary Exchanges
- 1/2 starch
- 2 vegetable
- 1 meat
- Calories 139
- Fat 3 g
- Carbohydrates 20 g
- Cholestarol 19 mg
- Protein 9 g
- Sodium 465 mg