Stuffed Portobello Mushrooms

I'm not sure if this dinner will happen or not as my husband is home with a sore throat today. He thinks it might be strep, so if he's still under the weather tonight I'll probably skip making this so he can enjoy it. Our grocery store had portobello mushrooms on sale this week, so I bought two packages. I just love them!! This recipe is from a Weight Watchers cookbook and is actually an appetizer, but we'll have it as a main dish. I hope John's feeling better tonight so we can have this...sounds so yummy!

Stuffed Portobello Mushrooms
1 tsp canola oil
1/2 pound sweet turkey sausage, casings removed
4 ounces nonfat cream cheese
1 small tomato, seeded and chopped
1/2 cup shredded reduced fat cheddar cheese
2 Tbsp chopped parsley
4 drops hot pepper sauce
4 large portobello mushroom caps, stems removed and wiped clean

Preheat the oven to 425. Spray a baking sheet with non-stick cooking spray. Heat the oil in a nonstick skillet. Crumble the sausage into the skillet and cook, breaking apart with a wooden spoon, until the sausage is browned and no pink remains, about 10 minutes. Transfer to a medium bowl. Stir in the cream cheese, tomato, cheddar cheese, parsley, and hot pepper sauce until blended.

Place the mushrooms on the baking sheet. FIll the cavity of each mushroom with the sausage mixture, mounding it slightly. Bake until the mushroom caps are tender and the filling is hot, about 25 minutes. Cut each mushroom into four wedges. Serve hot.

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I think I'll half the recipe so we'll each have one mushroom cap and then we'll have a salad and some kind of veggie on the side. Cross your fingers we really get to have it! :)