italian chicken sausage stuffed portabellas

Ingredients

• Servings: 8
• 8 portabella mushroom caps (3 to 4-inch diameter), cleaned with stems removed
• 1 teaspoon olive oil
• 1 (16 ounce) package al fresco® all natural sweet italian chicken sausage
• 1 (8 ounce) container cream cheese spread with onion and chives, softened
• 2 tablespoons olive oil
• 3 tablespoons grated parmesan cheese
• fresh chives, minced for garnish (optional)

Recipe

Preparation Time: 25 mins Ready Time: 25 mins


• preheat oven to 375 degrees f.
• over medium-high heat, in a heavy, medium nonstick skillet, heat 1 tsp oil. add chopped sausage and saute until sausage is heated through, 2 to 3 minutes. remove from heat and stir in cream cheese and 1/4 tsp pepper; mix well.
• brush both sides of mushrooms lightly with remaining olive oil. place mushroom caps, cavity side up, on baking sheet sprayed with non-stick cooking spray. fill each cavity with sausage mixture. lightly sprinkle each with parmesan.
• bake mushrooms in preheated oven for 7 to 8 minutes or until hot throughout. sprinkle each with minced chives for garnish.