Ingredients
- 24 white medium sized mushrooms cleaned **24 mushrooms equals about 2-3 (8-ounce) packages
- 1 tablespoon olive oil
- 2 parsley and cheese chicken sausage links casings removed
- 1 bunch scallions white part and some of the green thinly sliced
- 1 red bell pepper finely chopped
- 1/2 cup white wine divided
- 1/2 cup whole wheat panko crumbs
- 1/2 cup grated romano cheese
- 1/4 cup chicken stock
Instructions
- Preheat oven to 425 degrees.
- Remove stems from mushrooms and chop up fine. Set aside.
- In a medium pan, heat olive oil on medium high heat, and cook chicken sausage until no longer pink. Break into small pieces as it cooks. Set aside.
- In the same pan cook scallions until wilted. Add red bell pepper and mushrooms stems and cook until both are softened. Add 1/4 cup of the white wine. Cook for another 2-3 minutes.
- Add the chicken sausage back the pan.
- Stir in panko crumbs and romano cheese.
- Stuff each of the mushrooms with 2-3 teaspoons of stuffing making sure it is packed down and place into a medium to large casserole dish.
- Pour the rest of the wine and 1/4 cup chicken stock into the bottom of the casserole dish.
- Bake for 20 minutes. Serve hot.
Notes
Make ahead tips
These mushrooms can be prepared a day or two in advance. Store in the refrigerator. When ready to cook continue within cooking instructions. You might need to add on a couple minutes if the mushrooms are cold.
Nutrition
Serving: 3g | Calories: 126kcal | Carbohydrates: 11g | Protein: 11g | Fat: 5g | Fiber: 2g | Sugar: 3g