INGREDIENTS

• 16 oz pork sausage, cooked, crumbled and drained
• 16 oz large fresh mushrooms
• 10 oz frozen chopped spinach, thawed and squeezed dry
• ¼ cup grated Parmesan cheese
• 1 tsp olive oil
• 1 Tbsp Italian-style bread crumbs

DIRECTIONS

• Preheat oven to 350˚F. Remove stems from mushrooms and discard or reserve for another use. Place mushrooms rounded side down in lightly greased baking dish.
• In a large bowl, combine cooked sausage, spinach, Parmesan cheese and olive oil. Stir until well combined.
• Stuff sausage mixture into mushroom caps and sprinkle with bread crumbs.
• Bake 30 minutes or until topping is brown and bubbly.

Nutrition Information:

Serving Size: 1 mushroom cap

Calories: 35
Protein: 3g
Carbs: 1g
Fiber: 0g
Net Carbs: 1g