Directions:
- In a large, non-stick skillet, combine sausafe, garlic and sage. Saute' until sausage is browned and garlic is translucent. Drain fat from skillet and add softened, cubed cream cheese and parsley. Simmer for 10 minutes, stir in the wine, remove from heat, and cover.
- Wash mushrooms. Remove stems and set caps aside. Chop the stems very fine and stir into the sausage/cheese mixture. Brush caps with melted butter and arrange cap-down on a non-stick baking sheet. Fill each cap with a heaping mound of warm sausage mixter and sprinkle with Parmesan cheese. Bake in a 325 degree F. oven for 15 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 597.98 Kcal (2504 kJ) | ||
| Calories from fat | 483.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 53.78g | 83% | |
|---|---|---|---|
| Cholesterol | 150.42mg | 50% | |
| Sodium | 1113.52mg | 46% | |
| Potassium | 453.25mg | 10% | |
| Total Carbs | 3.17g | 1% | |
| Sugars | 1.23g | 5% | |
| Dietary Fiber | 0.35g | 1% | |
| Protein | 25.22g | 50% | |
| Vitamin C | 3.1mg | 5% | |
| Iron | 1.8mg | 10% | |
| Calcium | 65.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 299.75 Kcal (1255 kJ) | ||
| Calories from fat | 242.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.96g | 83% | |
|---|---|---|---|
| Cholesterol | 75.4mg | 50% | |
| Sodium | 558.18mg | 46% | |
| Potassium | 227.2mg | 10% | |
| Total Carbs | 1.59g | 1% | |
| Sugars | 0.62g | 5% | |
| Dietary Fiber | 0.17g | 1% | |
| Protein | 12.64g | 50% | |
| Vitamin C | 1.6mg | 5% | |
| Iron | 0.9mg | 10% | |
| Calcium | 32.8mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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