sausage and walnut stuffed mushrooms


18 large crimini mushrooms
2 links (about 8 oz.) hot italian turkey sausage
4 oz. neufchatel cream cheese
1/2 cup italian seasoned bread crumbs
1/4 cup grated parmesan cheese
1/4 cup chopped walnuts, lightly toasted
ground black pepper, to taste


  1. preheat oven to 350°f.
  2. remove stem and clean each mushroom with a damp towel.
  3. heat a skillet over medium heat.
  4. remove sausage from casing and add to skillet.
  5. brown sausage, stirring frequently until fully cooked (5–8 minutes).
  6. crumble meat as much as possible with the back of a spoon.
  7. place cooked sausage in a bowl to cool.
  8. mix sausage with remaining ingredients, except mushrooms, and season with pepper.
  9. stuffing should hold together.
  10. fill each mushroom cap generously so that there is a nice mound of stuffing.
  11. place stuffed mushroom caps on a greased baking dish and bake uncovered for 25–35 minutes or until stuffing is browned and mushrooms have softened.

Nutrition (Per Serving)

serving size 2 mushrooms
servings 9
calories 140
fat 9g
saturated fat 2.5g
cholesterol 30mg
sodium 370mg
carbohydrate 7g
fiber 1g
sugars 2g
protein 9g