| 12⅚ cups | Mushrooms, Champignon, Crimini, Button, Portobello, raw | |
| 1½ tsp | Avocado Oil | |
| ¼ cup | Onions, white or yellow, raw, chopped | |
| 1 (ea. 0.11 oz) | Garlic, raw | |
| 1 lb | Sausage, Italian pork, raw | |
| 1 tsp | Oregano, dried | |
| 1 tsp | Parsley, dried | |
| ⅜ cup 5½ tsp | Cream cheese, full fat | |
| 1½ cups | Spinach, raw | |
| 1½ cups | Mozzarella, cheese, low moisture, whole milk, shredded | |
| 2 tbsp | Chives, fresh, raw | |
| 61.26 oz | altogether (view nutrition facts) |
Preparation
- Serving size:6.10 oz (calculated)Notes: 5 stuffed mushrooms; sufficient as a starter, 2 servings for a main meal
- Temperature: 350 °F (preheated, circulating air)
- Remove the stems from the mushrooms and finely chop them.
- Set aside the caps, optionally cutting off a thin slice from the top, so they don't topple. If doing so, also finely chop the slices and add them to the chopped stems.
- In a large pan heat the oil over medium-high heat.
- Add the chopped onion or shallot and saute until translucent, about 3 minutes.
- Add the minced garlic and stir for about half a minute.
- Add the chopped mushroom stems and cook for about 5 minutes, stirring occasionally.
- Now add the sausage meat (removed from the casing) and brown it, about 5 minutes. Break it into small pieces.
- Stir in the oregano and parsley, as well as the cream cheese.
- Once the cream cheese is melted (after about half a minute or so), remove the pan from the heat.
- Stir in the roughly chopped spinach until it wilts, about 2 minutes.
- Stuff the mushrooms with the sausage mix and lay them on a baking tray lined with parchment paper. Depending on the size of the mushrooms, use about 1/2 to 1 tablespoon of stuffing. One baking tray should be able to hold 6 servings (30 stuffed mushrooms).
- Top with some grated mozzarella, about 1/2 tablespoon. I like to press it on the stuffed mushrooms, so that the cheese doesn't fall off as easily.
- Bake in the oven until the cheese has melted and browned, about 15 minutes.
- Serve warm garnished with some fresh chives. Or enjoy them at room temperature, for example as a contribution to a buffet.
- You can store the dish in an airtight container for 5 days in the fridge or up to 6 months in the freezer. For best results, thaw overnight. Reheat in the microwave or in the oven.
Meal Prep Tip
- Calorie count279 kcal
- % of calories by macros
Fat 74.2 % 207 kcal 23.3 g Net Carbs 5.4 % 15 kcal 3.9 g Dietary Fiber 0.7 % 2 kcal 1.1 g Protein 19.7 % 55 kcal 13.8 g - Approx. WW SmartPoints™9.6
- Cholesterol 60.9 mg
- Sodium 494.8 mg
- Fat 23.3 g
- Saturated Fat 10.1 g
- Trans Fat 0 g
- Carbohydrates 5 g
- Dietary Fiber 1.1 g
- Total Sugars 2.6 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 13.8 g
- Calcium 126.9 mg
- Iron 1.2 mg
- Magnesium 23.7 mg
- Potassium 465 mg
- Zinc 1.8 mg
- Vitamin A (Retinol Equivalents) 90.5 mcg
- Vitamin B12 0.6 mcg
- Vitamin C 4.9 mg
- Folate 31.7 mcg
- Folic Acid 0 mcg