- Preparation Time : 20 mins | Cooking Time : 40 mins | Makes 25 Servings
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Nutritional Information
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Calories | 98.59 kcal |
| Total Fat | 7.97 g |
| Saturated Fat | 3.52 g |
| Cholestrol | 22.2 mg |
| Sodium | 167.23 mg |
| Total Carbs | 2.68 g |
| Dietary Fiber | 0.48 g |
| Sugars | 1.48 g |
| Protein | 4.6 g |
Ingredients List
- 25 large mushrooms washed and dried
- 1 pound sausage
- 1 small onion, freshly diced
- 5 sprigs of fresh thyme, leaves removed
- 2 tablespoons Maille® Dijon Original Mustard
- 8 ounces cream cheese (or goat cheese)
- 3 tablespoons grated Parmesan cheese
DIRECTIONS
-
First, carefully remove the stems from the mushrooms. Place the caps, top side down, on a baking sheet and set aside. Finely dice the stems.
-
In a large skillet, set over medium heat, combine the mushroom stems, sausage and onion. Sauté, stirring occasionally, until the sausage is cooked through and the onions are slightly translucent, about 10-12 minutes
-
Remove the pan from the heat and add in the thyme leaves, Maille Dijon Originale mustard and cream cheese. Stir until well combined. Fill each mushroom cap with about a teaspoon of the sausage mixture, then sprinkle with grated Parmesan cheese. Broil on high for 5-6 minutes, or just until the tops turn golden brown. Allow to cool for a few minutes before serving.
-
If you have any of the sausage filling mixture left it can be used as a dip with crackers or crostini.
