Healthy Latina Living

A Journey of Health, Love & Laughter

Sausage Stuffed Mushrooms

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I believe that being healthy is all about making choices. I am also a strong believer in hamburgers, fries and all that is pie, preferably cherry! But like everything in life, moderation is key. And though I try to eat grass-fed this, free-range that, and non-gmo veggies and fruits, I do like and have a taste for good ol’ Jimmy Dean Sage Sausage…. I know, I know. Now before I discover Jimmy Dean Sage Sausage I was not a huge fan of sausage, heck I’m not a huge fan of pork in general.

But this post isn’t  about Jimmy Dean, oh no, it’s about the pretty little Portobello mushrooms that hold the tasty sage sausage mixture. Yup, I’m talking about MUSHROOMS!

Sausage Stuffed Mushrooms

I was surprised to find out recently that button mushrooms (white) and cremini(small brown) are in dead immature strains of a Portobello. I personally try to use mushrooms several times per week, as you know I have a love of pasta with the yummy Mushroom Farfalle. But this week I am sharing you a very quick and easy stuffed mushroom.

Sausage Stuffed Mushrooms
A quick 30 minute meal!
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Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Ingredients
  1. 8 oz Jimmy Dean Sage Sausage (half roll)
  2. 1/2 cup Spicy Pico de Gallo (Whole Foods)
  3. 1/2 cup Italian Bread crumbs
  4. 1/4 cup Parmesan
  5. 1/4 cup Monterrey Jack Cheese
  6. 6-8 mini Portobello Mushrooms
Instructions
  1. clean mushrooms, removing stem and gills, being careful not to remove rim of mushroom.
  2. saute and brown sausage in pan over med heat, remove any residual oil.
  3. Combine all ingredients in bowl mix well.
  4. Spoon mixture into each mushroom, set on non-stick tray.
  5. Top with a little extra Monterrey jack cheese 🙂
  6. Bake in oven at 350 degrees for 10 minutes.
  7. Enjoy!
Healthy Latina Living http://www.healthylatinaliving.com/
If you are wondering what to serve with the mushrooms, I just love a quick easy side of Kale!

Thanks for stopping by today as we continue our journey in the 2015 A to Z Challenge!

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Crimini Mushroom Farfalle

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Crimini Mushroom Farfalle I don’t know about you, but I love pasta. For me it’s a little bit of an indulgence, especially now that I am on Weight Watchers. What I love about Weight Watchers is that you don’t have to give up what you love, that’s what your extra weekly allowance is for. But it’s always best to eat as best you can even when you are using those weekly points.

I have to let you know one important thing about me. I love Whole Foods. But I also know how to shop at Whole Foods so I don’t break the bank. All of today’s ingredients were purchased at Whole Foods. So why do I shop there? First off, if I am unable to purchase specific fruits or vegetables at the various local farmers markets, I find Whole Foods a great alternative.

There have been times when I have been at conventional stores and heard comments like, ‘Organic is just a marketing gimic for them (the store) to charge you more’. That couldn’t be further from the truth. There is a huge difference when it comes to the quality. I notice it in the smell and the taste of the item. In this recipe as I had my sous chef (hubby) chopping all the ingredients the scallions and onions were wonderfully pungent, so much so eyes were watering! And then when I began chopping up the cilantro… OMG! It was so aromatic. But these aren’t the only reasons I choose organic fruits and veggies, being from a farming family I am fully aware of the pesticides and growth hormones that can and are sprayed on conventional fruits and veggies. Now don’t get me wrong, I don’t buy strictly organic, but I try to make wise choices and I prefer farmers markets more than anything else!

Mushroom Farfalle
Yields 8
A delicious 30 minute meal for 10 WW points!
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Save Recipe
Print
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 pound uncooked farfalle (bow tie pasta)
  2. 2 tablespoons butter
  3. 16 ounces Crimini Mushrooms
  4. 1/2 cup chopped red onion
  5. 1/3 cup finely chopped shallots
  6. 1 tablespoon minced garlic
  7. 1 1/2 teaspoons salt, divided $
  8. 1/4 teaspoon freshly ground black pepper
  9. 1/4 cup Chardonnay
  10. 2/3 cup heavy whipping cream
  11. 1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
  12. 2 tablespoons chopped cilantro
Instructions
  1. Cook pasta according to package directions,drain.
  2. Melt the 1 Tbsp butter in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, shallots, garlic, and pepper; when mushrooms are almost tender, add salt, continue to cook until liquid evaporates and mushrooms are tender, stirring occasionally. Add wine; cook 2 minutes or until liquid evaporates, stirring occasionally. Remove from heat.
  3. Add the cooked pasta, whipping cream, cheese, and 1 tablespoons cilantro, tossing gently to coat. Stir in remaining 1/2 teaspoon salt. Garnish with remaining cilantro. Serve immediately.
Notes
  1. The change in this recipe from the original is an added Tbsp of Butter and the addition of cilantro.
Adapted from Cooking Light via MyRecipes.com
Adapted from Cooking Light via MyRecipes.com
Healthy Latina Living http://www.healthylatinaliving.com/

 We are linking up with:  Tasty Tuesdays,Lena’s Tasty Tuesdays