Italian Chicken Sausage Stuffed Mushrooms

Servings - 15   Serving Size - 1 stuffed mushroom   Points Plus per Serving -  1 Point+
Calories - 46,   Total Fat - 1.7g,   Carb. - 4.6g,   Protein - 3.7g,   Fiber - 0.1g


15 raw, med-large button mushrooms
2 links (approx. 3oz. each) of raw, Italian chicken sausage, removed from casings (hot or mild)
1/2 cup finely chopped green bell pepper
2 cloves garlic, minced
3/4 cup finely crushed crackers (I used saltines in the nutrition calculations) 
about 1/2 cup fat free, low sodium chicken broth
2 TBS grated Parmesan cheese
3-4 mild whole sweet piqcante peppers (peppadew), finely chopped

  1. Clean the mushrooms and remove the stems.  Finely chop the stems.  ( I used my mini food processor).  Set aside.
  2. In a 10" cast iron skillet or in a 8x8" baking dish, lay the mushroom caps with stem side up.  Set aside.
  3. In a large non-stick skillet, brown the chicken sausage over med-high heat, breaking it up as it browns.  ( this will take about 4-5 minutes)
  4. Add to the skillet, the green peppers, chopped mushroom stems, and the garlic.  Cook for another 8 -10 minutes or until the peppers are soft and the liquid from the mushroom stems has evaporated. 
  5. Add in the cracker crumbs and enough chicken stock to moisten.  (you may or may not use all the stock)  Turn off heat and add in the Parmesan cheese and the piqcante peppers.  Stir.  Allow to cool to lukewarm.  
  6. Stuff mushroom caps with about 1 - 1 1/2  TBS of sausage mixture.  At this point, you can either refrigerate the mushrooms and filling and bake later OR preheat the oven to 400 degrees F.
  7. Bake the mushrooms for 15-20 minutes or until the mushrooms are tender.  Serve warm from oven.  
Adapted from Carmine's Family-Style Cookbook