HEALTHY STUFFED MUSHROOMS

 preschool-001

HEALTHY STUFFED MUSHROOMS

 

1 POUND SOY SAUSAGE

4 LARGE PORTOBELLO MUSHROOMS*

2 STALKS CELERY CHOPPED

1 SMALL SWEET ONION CHOPPED

2  SMALL CARROTS CHOPPED

PEPPER TO TASTE

MARGARINE

OLIVE OIL

4 SLICES LOW-FAT PEPPER JACK CHEESE (OR SOY CHEESE)

 

Wash mushroom tops by letting water run over them, do not get the undersides wet. Clean by using a paper towel to rub over mushrooms. Also rub a damp paper towel over the underside and stem. Cut stems out and cut into small pieces. Allow mushrooms to dry on dry paper towels.

 

Fry soy sausage with olive oil and break into small pieces. After cooking, put sausage into a food processor to finely grate it. Return sausage to frying pan and cook for a few more minutes.

 

Set aside.

 

Spray frying pan with Pam. Sauté onions, carrots, mushroom stems and celery in margarine. Mix with soy sausage. Pepper to taste.

 

Rub tops and bottoms of mushrooms with olive oil and fill with the soy sausage mixture. Carefully pack filling down into mushrooms. Top with a slice of cheese.

 

Bake at 300 for 30 minutes or until done.

 

*Note: There is enough filling left to make 2 large omelets later (see Soy Sausage Omelet Recipe), or you could make 6 mushrooms.