Spicy Sausage and Cheese Stuffed Mushrooms (diabetic)
Printed from Inclusive Kitchen — Spicy Sausage and Cheese Stuffed Mushrooms
Spicy Sausage and Cheese Stuffed Mushrooms are a delightful appetizer that brings together the earthy flavor of mushrooms with a zesty filling. This diabetic-friendly version swaps out traditional ingredients for lower-sugar and sensible carb options, making it a guilt-free indulgence. The combination of spicy sausage and creamy cheese creates a savory bite that’s sure to impress your guests, or simply satisfy your cravings.
Historically, stuffed mushrooms have been a popular dish in Italian cuisine, often filled with breadcrumbs, cheese, and various meats. This version embraces the classic while ensuring it aligns with modern dietary needs, proving that you can enjoy rich flavors without compromising health. Plus, they’re easy to prepare, making them perfect for gatherings or a cozy night in.
As you prepare these stuffed mushrooms, you’ll find that they are not only delicious but also visually appealing. The golden-brown tops and the vibrant filling create a feast for the eyes, making them an excellent choice for entertaining. And let’s be honest, who can resist a dish that’s both tasty and looks good on the table? Just remember, if anyone asks how you made them, you can always say it was a “mushrooming” success!
Ingredients
- 12 large portobello mushrooms
- 8 ounces spicy turkey sausage
- 4 ounces reduced-fat cream cheese
- 1 cup shredded low-fat mozzarella cheese
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375°F (190°C). This temperature allows the mushrooms to cook evenly while ensuring the filling gets a nice golden color.
- Clean the portobello mushrooms with a damp paper towel to remove any dirt. Avoid rinsing them under water as mushrooms can absorb moisture, which may affect their texture.
- Carefully remove the stems from the mushrooms and chop them finely. Set the chopped stems aside; they will add extra flavor to the filling.
- In a skillet over medium heat, add the olive oil. Once hot, add the chopped sausage and cook for about 5-7 minutes until browned and cooked through, breaking it up with a spatula.
- Stir in the chopped mushroom stems, garlic powder, onion powder, and black pepper. Cook for an additional 2-3 minutes until the stems are tender and fragrant.
- Remove the skillet from heat and let the mixture cool slightly. Then, stir in the cream cheese, mozzarella cheese, and chopped parsley until well combined.
- Spoon the filling generously into each portobello mushroom cap, pressing down lightly to pack it in. This ensures that each bite is full of flavor.
- Place the stuffed mushrooms on a baking sheet lined with parchment paper. This will prevent sticking and make for easier cleanup.
- Bake in the preheated oven for 15-20 minutes. The mushrooms should be tender, and the cheese should be melted and slightly golden.
- Remove from the oven and let them cool for a few minutes before serving. This allows the flavors to meld and makes them easier to handle.
- Serve warm, garnished with additional parsley if desired. These stuffed mushrooms are best enjoyed fresh but can be stored in the refrigerator for up to 3 days.
- For a fun twist, consider adding a sprinkle of crushed red pepper flakes to the filling for an extra kick. Just remember, spice is nice, but too much can make you sweat!
Nutrition (per serving)
- Calories: 120
- Carbs g: 4
- Protein g: 10
- Fat g: 7
- Sugar g: 1
