Sunday, December 22, 2013

Sausage and Kale Stuffed Mushrooms

I hosted an Ugly Sweater cocktail party this weekend. Planning for the party started a few weeks ago, but I knew I wanted stuffed mushrooms to be on the menu. To make the day less stressful I started prepping foods that would hold well early in the day (dips, cheese board, veggie platter, quiche, meatballs... you get the point). In the end I was glad I planned ahead because I was wiping down the counters, mixing cocktails, and putting the finishing touches together as our first guests arrived!

Stuffed mushrooms are so delicious and easy to make and they were a hit. I typically go for a vegetarian spinach and cheese variety, but switched it up for the sausage variety in spirit of the holidays. The sausage gives them a really nice flavor and makes them super juicy.

Don’t throw away those mushroom stems! They contain the same flavor and can be saved. I tend to use the mushrooms stems in another meal (soups, stir fries, or casseroles work well). Simply chop up and put into a Ziploc bag for later use.

Sausage and Kale Stuffed Mushrooms
Makes 20 servings (appetizer size)

20 baby bella or white mushrooms, stems removed
4 tsp olive oil, divided
½ tsp chopped garlic
1/3 cup sweet onion, diced
¼ cup red pepper, finely diced
1 celery stalk, diced
2 cups chopped kale
½ cup plain bread crumbs
½ pound raw sausage (without casing)
¼ cup grated parmesan cheese

  1. Preheat the oven to 400 degrees.
  2. Heat 2 tsp of the olive oil in a large frying pan. Saute the mushrooms for 3-5 minutes over medium heat or until slightly softened. Set aside.
  3. Heat remaining 2 tsp in the pan, add garlic, onion, red pepper, celery and kale into the pan. Saute for 3 minutes.
  4. Add the sausage and cook for 5 minutes, stirring occasionally. Add the breadcrumbs and cheese, stir and set aside.
  5. Stuff 1-2 Tbsp of filling into each mushroom. Place on a baking sheet and bake for 15 minutes.

Nutrition Facts: 1 mushroom
70 calories, 5 g fat (2 g saturated), 4 g carbohydrates, .5 g fiber, 3 g protein, 140 mg sodium

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