Opens in new window
Italian Sausage Mushroom & Cheese Toasts
-
Prep time
mins -
Marinate time
mins -
Cooking Time
mins -
Serves
-
Makes
-
Brew time
mins -
Chill time
mins -
Wait time
mins -
Freeze time
mins -
Total time
mins -
Difficulty
-
Oven time
mins
Ingredients
- 1/2 lb. hot bulk Italian sausage or links, removed from casings and 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 mozzarella cheese (about 8 oz.)
- 1 loaf French baguette (about 16-in.), halved lengthwise
Nutritional information
Amount per serving
Calories230
Calories from Fat110
Total Fat12g
Saturated Fat5g
Trans Fat0g
Cholesterol30mg
Sodium450mg
Total Carbs21g
Dietary Fiber1g
Sugars1g
Protein11g
Calcium8%
Iron8%
Vitamin C4%
Vitamin A4%
Method
- 1 Preheat oven to 375°.
- 2 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.
- 3 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.
- 4 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.