Fewer calories will keep fans coming back for more of these sweet Italian turkey sausage-stuffed mushroom caps topped with provolone cheese.
Makes about 35 mushrooms.
24 ounces baby portabella mushrooms, stems removed and set aside
16 ounces Sweet Italian sausage mix (see recipe)
¼ cup tomato sauce
¼ cup parmesan cheese
5 slices provolone cheese, reduced fat, cut into 6 wedges
- Add mushroom stems to a large bowl along with the Italian sausage mix, tomato sauce, and parmesan cheese.
- On a large sheet tray lined with parchment paper, place mushroom tops with the top side down so that you can fill the mushrooms.
- Place sausage mixture atop of mushrooms and place in a 400 degree preheated oven. Bake for 20-25 minutes or until sausage is cooked through to an internal temperature of 165 degrees.
- Remove from oven, top with provolone cheese and broil until cheese melts.
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