Ingredients1 pound small fresh white mushrooms
2 tablespoons vegetable oil, divided
1 hot Italian sausage, casing removed (about 3 1/2 ounces)
1/4 cup finely chopped onion
1/4 cup finely chopped sweet red or green bell pepper
1 tablespoon seasoned bread crumbs
Directions1. Preheat oven to 400 degrees. Remove mushroom stems; chop enough to make 1/2 cup; reserve. In a medium bowl, place caps, toss with 1 tablespoon of the oil. On a shallow baking sheet, arrange mushroom caps, cavity side down; bake until tender, about 10 minutes.
2. In a small skillet, over medium heat, heat remaining 1 tablespoon oil. Add sausage, onion, pepper and reserved chopped stems; cook and stir, breaking sausage into smaller pieces with a fork, until cooked through, about 5 minutes. Add liquid collected in the baking pan to the sausage mixture; cook until all liquid has evaporated. Remove from heat; stir in bread crumbs.
3. Turn mushrooms over, stuff with sausage mixture. Bake until stuffing is browned, about 10 minutes, serve hot.
For a lower fat option, try making these with hot turkey sausage.