1 1/2 pounds large mushrooms
12 ounces pork sausage, removed from casings
3/4 cup chopped celery
3/4 cup chopped onion
1/2 cup chopped mushroom stems
2 cups cooked mashed potatoes
1/2 cup low-fat sour cream
1/4 cup Parmesan cheese
1/4 teaspoon garlic salt
2 teaspoons onion soup mix
Pepper to taste


1. Preheat oven to 375 degrees F. Use a melon baller to carefully hollow out mushroom caps, leaving more room for filling. Place cavity-side up on a baking sheet.
2. In a large skillet oven medium heat, add sausage, celery, onion and mushroom stems; cook, stirring occasionally, until sausage is cooked through. In a large bowl, combine potatoes with sour cream. Add sausage mixture to mashed potatoes, stir in Parmesan cheese, garlic salt, onion soup mix and pepper.
3. Using small melon baller, stuff mushrooms with potato mixture. Bake until filling is browned, about 20 minutes.

The mushrooms can be stuffed ahead of time and baked just before serving.

Sausage and Potato-Stuffed Mushrooms
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