From Chow Bella
8 oz baby bella (aka: cremini) mushroom caps (about 12)
1 tbsp extra virgin olive oil
1/3 cup diced onion
1/3 cup diced red bell pepper
1/3 cup diced green bell pepper
1/2 lb sausage, casings removed (I used turkey sausage)
1/2 cup marinara sauce, either low sugar store bought or homemade
3 slices (about 3 oz) provolone cheese (I like Applegate Farms brand)
black olives, to garnish (optional)
olive oil, for the pan
1. Preheat oven to 400 degrees F.
2. Lightly grease a glass baking dish (approximately 9x9) with olive oil. To prepare the mushrooms, remove the stems. Brush the outsides of the caps clean with paper towel, or as an optional step gently peel the outside by pulling at the thin skin at bottom edge that was close to the stem and moving towards the top of the cap. Arrange the mushrooms stem side up and set aside.
3. In a medium skillet, add the oil and heat over medium heat. Add the onion and peppers and cook until translucent, the crumble in the sausage and cook until browned. Blend in the marinara sauce.
4. Using a small spoon, stuff the caps with the meat mixture, piling it up.
5. Place the mushrooms in the oven and bake for 15 min, or until the sides of each mushrooms yields slightly when pinched.Â
6. Remove the mushrooms from the oven and top each with a piece of provolone cheese and an olive slice. Place back in the oven and bake until the cheese melts, about 4 or 5 minutes. Serve warm from the oven or room temperature.
Servings per recipe: 12
Per serving:
Calories: 58
Fat: 3.7 g
Saturated fat: 1.2 g
Cholesterol: 13.7 mg
Sodium: 179.8 mg
Carbohydrate: 2.1 g
Fiber: 0.5 g
Protein: 4.2 g