1. Preheat oven to 425°; line rimmed baking pan with nonstick foil. In large skillet, heat oil over medium-high heat. Add shallots and tomatoes; cook and stir 3 minutes or until tender. Add sausage; cook and stir 3 minutes or until browned. Add garlic and spinach; cook and stir 2 minutes or until garlic is fragrant and spinach is wilted. Transfer sausage mixture to medium bowl; cool 5 minutes. Stir in mozzarella shreds. Makes about 3 cups.
2. Spray both sides of mushrooms with cooking spray; place mushrooms, gill side up, on prepared pan. Fill mushrooms with sausage mixture; sprinkle with Parmesan shreds. Roast mushrooms 20 minutes or until tender and heated through.
3. Serve mushrooms sprinkled with basil.
- 18 g Total fat
- 5 g Saturated fat
- 0 mg Cholesterol
- 1287 mg Sodium
- 28 g Carbohydrates
- 6 g Fiber
- 6 g Sugars
- 0 g Added sugars
- 29 g Protein
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Nutritional Information
- 18 g Total fat
- 5 g Saturated fat
- 0 mg Cholesterol
- 1287 mg Sodium
- 28 g Carbohydrates
- 6 g Fiber
- 6 g Sugars
- 0 g Added sugars
- 29 g Protein
Directions
1. Preheat oven to 425°; line rimmed baking pan with nonstick foil. In large skillet, heat oil over medium-high heat. Add shallots and tomatoes; cook and stir 3 minutes or until tender. Add sausage; cook and stir 3 minutes or until browned. Add garlic and spinach; cook and stir 2 minutes or until garlic is fragrant and spinach is wilted. Transfer sausage mixture to medium bowl; cool 5 minutes. Stir in mozzarella shreds. Makes about 3 cups.
2. Spray both sides of mushrooms with cooking spray; place mushrooms, gill side up, on prepared pan. Fill mushrooms with sausage mixture; sprinkle with Parmesan shreds. Roast mushrooms 20 minutes or until tender and heated through.
3. Serve mushrooms sprinkled with basil.