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Recipe Ingredients

  • Frozen Bob Evan’s sausage links, cut into chunks
  • Low-fat cream cheese
  • Cayenne pepper
  • Pretzel chips in the everything variety, crushed
  • Garlic powder
  • 1/4 C finely diced red pepper
  • Olive oil
  • Large mushrooms

Recipe Directions

1. Take the stems off the mushrooms.
2. Spoon about 1/2 tablespoon of cream cheese into each mushroom. Sprinkle with cayenne and garlic. Place a few red pepper pieces on top and then fill with the sausage (about 2 pieces per mushroom). Pat down and press on the crushed up pretzel pieces.
3. Bake at 425 for 20 minutes on a piece of parchment.
Cooking Tips:
  • Gently thaw the sausage links and cut with scissors to make for quick and easy “chopping.”
  • Use wax paper on your work surface to make clean-up a breeze.
  • Make mushrooms ahead of time by stuffing and placing in fridge overnight. Place the crushed pretzel pieces on top right before baking.

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