Blue Cheese-and Sausage-Stuffed Mushrooms
Wine Recommendation
Mark West Pinot Noir
Ingredients
- ½ lb ground sweet Italian sausage
- ½ cup chopped onion
- 1 (6-oz) pkg spinach, chopped
- ½ (8-oz) block cream cheese, softened
- ¾ cup crumbled blue cheese
- 4 (8-oz) pkg whole mushrooms, stems removed
Instructions
- Cook sausage and onion in a large skillet over medium heat until sausage is browned and crumbly; drain and return to skillet.
- Gradually add spinach to skillet; cook over medium heat until spinach is wilted. Add cream cheese, stirring until blended. Stir in blue cheese.
- Preheat oven to 400°F. Spoon sausage mixture into mushroom caps. Place on a lightly greased rimmed baking sheet. Bake 15 to 20 minutes or until mushrooms are tender.
Nutritional Information
| Main | Total | |
| Servings | 10 | |
| Calories |
136
|
136
|
| Fat (g) | 9 | 9 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 10 | 10 |
| Carb (g) | 6 | 6 |
| Fiber (g) | 1 | 1 |
| Sodium (mg) | 299 | 299 |
| T. Sugs (g) | 3 | 3 |
| A. Sugs (g) | 0 | 0 |
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