These will be the hit of the party. These can be made ahead and refrigerated. When ready to serve, reheat and place stuffed mushrooms in a slow cooker, a chafing dish, or small saucepan on the stove with a small amount of broth to keep warm.

  • 2 pounds fresh whole mushrooms
  • 16 ounces low-fat ground Italian turkey sausage, mild or hot your choice
  • 2 tablespoons fine ground bread crumbs
  • 1 egg, lightly beaten
  • 1/2 teaspoon ground fennel seed, optional
  • 1/2 teaspoon Italian seasoning
  • dash Tabasco sauce to taste

Preheat oven to 400 degrees. Line a large baking sheet with aluminum foil. (This will make clean up easier.) Place 2 cooling wire racks on top of the baking pan.

Wash mushrooms and remove base stem. Discard stems and set caps aside.

In a large bowl, combine all remaining ingredients. Mix well with a wooden spoon. Fill each mushroom cap with sausage mixture. Press in firmly.

Place each filled mushroom on the rack with sausage side up.

Bake for 15 - 30 minutes or until sausage is completely done and mushrooms are tender. Larger mushrooms take longer to bake. Remove from oven and serve warm.

Serves 10

  • Calories 125
  • Fat, gm. 8
  • Protein, gm. 9
  • Carbs, gm. 5
  • Cholesterol, mg. 45
  • Fiber, gm. 1.1

Donna L. Weihofen, R.D., M.S.Nutritionist, University of Wisconsin Hospital & Clinics