So Divine Stuffed Mushrooms Recipe

Recipesfull introduces to you: Stuffed Mushroom Recipes. (So Divine Stuffed Mushrooms Recipe). These sausage and blue cheese stuffed mushrooms make awesome and easy appetizers. Use spicy sausage for an added kick!

Brief

Prep 15 mins

Cook: 1hr

Total: 1hr15 mins

Servings: 12

Yield: 24 stuffed mushrooms

So Divine Stuffed Mushrooms Recipe

Ingredients

24 white mushrooms

stems removed

1 tablespoon olive oil

1 (12 ounce) package bulk pork sausage

¼ cup crumbled blue cheese

1 tablespoon Worcestershire sauce

1 tablespoon balsamic vinegar

1 clove garlic

minced

1 dash lemon juice

salt and ground black pepper to taste

Appetizer and Snack

Directions

Step 1

Preheat an oven to 325 degrees F (165 degrees C).

Step 2

Arrange the mushroom caps on a baking sheet with the cavity-side facing upwards. Drizzle the olive oil over the mushroom caps. Mix the sausage blue cheese Worcestershire sauce balsamic vinegar garlic lemon juice salt and pepper in a bowl. Fill the mushroom caps with the sausage mixture.

Step 3

Bake in the preheated oven until the sausage is no longer pink about 60 minutes.

Nutritional Information

So Divine Stuffed Mushrooms Recipe

Servings Per Recipe:12

Calories: 101.2

% Daily Value *

Protein: 5.5g 11%

Carbohydrates: 2g 1%

Dietary Fiber: 0.4g 2%

Sugars: 0.9g

Fat: 8.1g 12%

Saturated Fat: 2.8g 14%

Cholesterol: 18.1mg 6%

Vitamin A Iu: 22.7IU 1%

Niacin Equivalents: 3.1mg 24%

Vitamin B6: 0.1mg 7%

Vitamin C: 1.6mg 3%

Folate: 7.3mcg 2%

Calcium: 24.5mg 2%

Iron: 0.5mg 3%

Magnesium: 7.4mg 3%

Potassium: 205mg 6%

Sodium: 304.4mg 12%

Thiamin: 0.2mg 18%

Calories From Fat: 72.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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