Italian Chicken Sausage Stuffed Portabellas
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8 portabella mushroom caps (3 to 4-inch diameter), cleaned with stems removed
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1 teaspoon olive oil
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1 (16 ounce) package al fresco® All Natural Sweet Italian Chicken Sausage
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1 (8 ounce) container cream cheese spread with onion and chives, softened
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2 tablespoons olive oil
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3 tablespoons grated Parmesan cheese
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Fresh chives, minced for garnish (optional)
- Preheat oven to 375 degrees F.
- Over medium-high heat, in a heavy, medium nonstick skillet, heat 1 tsp oil. Add chopped sausage and saute until sausage is heated through, 2 to 3 minutes. Remove from heat and stir in cream cheese and 1/4 tsp pepper; mix well.
- Brush both sides of mushrooms lightly with remaining olive oil. Place mushroom caps, cavity side up, on baking sheet sprayed with non-stick cooking spray. Fill each cavity with sausage mixture. Lightly sprinkle each with Parmesan.
- Bake mushrooms in preheated oven for 7 to 8 minutes or until hot throughout. Sprinkle each with minced chives for garnish.
