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Italian Sausage Mushroom & Cheese Toasts
Bite into our delicious Italian Sausage Mushroom & Cheese Toasts made with Hellmann's® Real Mayonnaise and sundried tomato on a French baguette.
NUTRITIONAL FACTS
Servings16
- Value
| Amount Per Serving | Value |
|---|---|
| Energy (kcal) | 230.0 |
| Total Carbohydrates (g) | 21.0 g |
| Fibre (g) | 1.0 g |
| Sodium (mg) | 450.0 mg |
| Fat (g) | 12.0 g |
| Saturated Fat (g) | 5.0 g |
| Trans Fat (g) | 0.0 g |
| Cholesterol (mg) | 30.0 mg |
| Iron (mg) | 8.0 % |
| Vitamin A | 4.0 % |
| Vitamin B12 | |
| Vitamin C | 4.0 % |
| Calcium (mg) | 8.0 % |
| Sugar (g) | 1.0 g |
| Protein (g) | 11.0 g |
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16 People
Servings
-
20 Mins
Prep Time
-
20 Mins
Cooking Time
-
40 Mins
Ready In
Ingredients
- 1/2 lb. hot bulk Italian sausage or links, casings removed crumbled
- 1 lb. sliced white button mushrooms
- 1/4 cup chopped sun-dried tomatoes packed in oil
- 3 ounces cream cheese, softened
- 1/4 cup Hellmann’s® or Best Foods® Real Mayonnaise
- 2 cups shredded vegan mozzarella-style cheese slice (about 8 oz.)
- 1 loaf French baguette (about 16 inch.) halved lengthwise
Made With
Directions
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Preheat oven to 375°.
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Cook sausage in 12-inch nonstick skillet, breaking with wooden spoon, until golden brown. Remove sausage from skillet with slotted spoon and let drain on paper-towel-lined plate.
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Add mushrooms to same skillet and cook, stirring occasionally, until golden brown and tender, about 7 minutes. Return sausage to skillet. Stir in sundried tomatoes and remove from heat; set aside.
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Combine cream cheese with Hellmann's® or Best Foods® Real Mayonnaise until smooth; stir in cheese. Evenly spoon sausage mixture on bread halves. Top with cream cheese mixture. Arrange on ungreased baking sheet and bake 8 minutes or until lightly golden brown. To serve, cut into wedges.
Chef's Tip
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