Recipes - Appetizers, Salad & Soup

Stuffed Mushrooms

l6 medium white mushrooms, stemmed
2 tablespoons olive oil
4 ounces Lightlife Gimme Lean™ sausage flavor
1/2 cup finely chopped onion
1/3 cup finely chopped green bell pepper
l/3 cup finely chopped red bell pepper
l garlic clove, minced
2 to 3 tablespoons Italian-seasoned dried bread crumbs
1 tablespoon chopped flat-leaf parsley
Salt and freshly ground black pepper
Fresh lemon wedges, optional

Vegetable cooking spray, olive oil flavored

1. Preheat the oven to 350· F. Coat a baking sheet with cooking spray.

2. Arrange the mushroom caps, top down, on the baking sheet. Coat the mushrooms with cooking spray. Bake until they are softened but still resist in the center when pierced with a knife, about 15 minutes. Set the mushrooms aside. Leave the oven on and leave the baking sheet so it can be reused.

3. Heat l tablespoon of the oil in a skillet over medium-high heat. Saute the soy sausage meat until it is separated and resembles cooked loose sausage, about 4 minutes, using a wooden spoon to break it up. Transfer the cooked soymeat to a bowl, and set aside.

4. Heat the remaining oil in the skillet. Saute the onion, peppers and garlic until they are soft, about 6 minutes. Remove the pan from the heat. Mix in the cooked soy sausage, bread crumbs, and parsley. Season the filling to taste with salt and pepper.

5. Form 1 tablespoon of the filling into a ball. Place it into a mushroom cap, pressing it firmly into the mushroom. It should be generously mounded. Repeat, filling all the mushrooms. Arrange the stuffed mushrooms on the baking sheet.

6. Bake the stuffed mushrooms bake until the filling is lightly browned on top, about 12 minutes. Just before serving, squirt a bit of lemon on the mushrooms, if desired. Serve hot or warm.

7. These mushrooms freeze well, wrapped in foil packets. To serve, unwrap and reheat in a 350ºF oven until the mushrooms are heated through.