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Publix Aprons

Stuffed Mushrooms

Stuffed Mushrooms
Total Time:
25 minutes


1 (8-oz) package whole baby portabella mushrooms
Nonstick aluminum foil
1 (3.2-oz) link mild Italian chicken sausage, casing removed
1/4 cup panko bread crumbs
1/4 cup Deli artichoke spinach dip
1/4 cup chopped pecans


  1. Preheat oven to 400°F. Remove stems from mushrooms (tilt stems until they "pop" loose) and arrange caps on foil-lined baking sheet.
  2. Chop stems coarsely; place in medium bowl. Remove sausage from casing; add to bowl with bread crumbs, dip, and pecans. Stir until blended.
  3. Fill each cap with about 2 tablespoons filling. Bake 12–14 minutes and until filling is 165°F and golden.

Other Preparation Methods

  • Sauté: Cut 8 oz mushrooms into quarters. Preheat 3 tablespoons butter in large, nonstick sauté pan on medium-high. Add mushrooms; cook and stir 4–5 minutes until tender. Add 1 cup crushed garlic croutons and 1/2 cup unsalted chicken stock; cook and stir 2–3 minutes until liquid is absorbed.
  • Grill: Add to large zip-top bag: 8 oz whole mushrooms and 1/2 cup balsamic vinegar; marinate 30 minutes. Preheat grill; thread mushrooms (3–4 each) onto skewers. Grill 8 minutes, turning often, until tender.

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Nutritional Information

CALORIES (per 1/4 recipe) 150kcal; FAT 10.00g; SAT FAT 2.00g; TRANS FAT 0.00g; CHOL 20mg; SODIUM 300mg; CARB 7g; FIBER 2.00g; SUGARS 2g; PROTEIN 7g; CALC 4%; VIT A 8%; VIT C 4%; IRON 6%

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