RECIPE SUMMARY
Chicken & Egg White Stuffed Mushrooms
Makes 8 Servings: Counts towards 2 oz. Meat, ½ cup Vegetables, 3 Egg Whites
INGREDIENTS
16 Oz. Isernio’s Italian Chicken Sausage
3 Egg Whites
4 cups Button Mushrooms, whole
Sea Salt, to taste
Black Pepper, to taste
DIRECTIONS
1
Preheat the oven to 365°F.
2
In a food processor, combine the chicken sausage and egg whites.
3
Clean the mushrooms and remove stems. Fill the mushrooms with meat mixture and line them up on a baking sheet, or use a muffin tin to hold them in place.
4
Bake for 20 to 25 minutes, until lightly browned.
Ingredients
16 Oz. Isernio’s Italian Chicken Sausage
3 Egg Whites
4 cups Button Mushrooms, whole
Sea Salt, to taste
Black Pepper, to taste
Directions
1
Preheat the oven to 365°F.
2
In a food processor, combine the chicken sausage and egg whites.
3
Clean the mushrooms and remove stems. Fill the mushrooms with meat mixture and line them up on a baking sheet, or use a muffin tin to hold them in place.
4
Bake for 20 to 25 minutes, until lightly browned.