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 15 button mushrooms, each about 2 inches in diameter- 1 tablespoon olive oil
- ¼ pound reduced fat hot pork sausage
- 1 teaspoon minced garlic
- 1 tablespoon chopped pine nuts, toasted
- 1 tablespoon minced fresh parsley
- 1/8 teaspoon pepper
- ¼ cup breadcrumbs
- ¼ cup Mountain High Yoghurt Cheese*
- ¼ teaspoon salt
- ¼ cup shredded Swiss cheese
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Remove stems from mushrooms and discard. Toss mushroom caps in olive oil. Set aside.
In a medium skillet over medium heat, completely cook sausage until no longer pink in the center. Remove from heat and drain grease from pan. Add garlic, pine nuts, parsley, pepper, breadcrumbs, yoghurt cheese, and salt to sausage in pan. Mix well.
Stuff mushroom caps with sausage mixture. Top stuffed mushrooms with Swiss cheese. Bake at 325ºF for about 10 minutes until cheese is melted.
Makes 15 appetizers.
*To make Greek Yoghurt, place Plain Original Style Mountain High Yoghurt in a strainer lined with coffee filters or cheesecloth. Set strainer in a bowl, cover bowl with plastic wrap. Drain for at least 24 hours. Two cups of yoghurt will make about 8 oz. of Yoghurt Cheese. To learn more, click here.
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| Calories - 180 |
| Total Fat - 16g |
| Cholesterol - 10mg |
| Potassium - 202mg |
| Sodium - 95mg |
| Total Carbohydrates - 5g |
| Protein - 4g |
| Fiber - 1g |
| Calcium - 3% |
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Serving size: 1 mushroom.
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*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
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