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    Cheese-Topped Mushrooms


    Source of Recipe


    Unkown

    Recipe Introduction


    To lower Saturated Fat and Cholesterol...use low-sodium turkey sausage
    Yield: 24 servings

    1 pound bulk pork sausage
    1 pound fresh mushrooms
    1 clove garlic, minced
    2 tablespoons chopped parsley
    1 1/2 cups shredded Cheddar cheese (6 ounces)
    Chopped pimiento (optional)
    Fresh snipped parsley, (optional)

    Rinse mushrooms and pat dry; remove stems. Chop stems. Combine stems, sausage, garlic and chopped parsley in a medium skillet; cook until sausage is browned, stirring often. Drain pan drippings. Stir in cheese, mixing well.

    Fill mushroom caps with sausage mixture. Place in a 13 × 9 × 2-inch baking dish. Bake at 350ºF for 20 minutes. Garnish with pimiento and snipped parsley, if desired.

    Per Serving: 75 Calories; 6g Fat; 5g Protein; 1g carbohydrate; trace Dietary Fiber; 18mg Cholesterol; 56mg Sodium.

 

 

 

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