2 T. margarine
\n1 lb. mushrooms, finely chopped
\n1 C. plain dry bread crumbs
\n1 pkg. (16 oz.) Turkey Sausage
\n1 medium red or green bell pepper, chopped
\n3 T. chopped fresh parsley
\n1\/4 tsp. ground red pepper (cayenne)
\n2 cartons (8 oz. each) cholesterol-free egg product<\/p>\n
Preheat oven to 350\u00b0F. Melt margarine in large nonstick skillet on medium-high heat. Add mushrooms; cook and stir 10 minutes or until mushrooms are tender and moisture has evaporated. Remove from heat; stir in bread crumbs. Place in 13×9-inch baking dish sprayed with cooking spray; press firmly onto bottom to form crust. Add turkey sausage to same skillet; cook on medium heat 12 minutes until no longer pink, stirring frequently to break turkey sausage into small pieces. Remove from heat. Add bell pepper, parsley and ground red pepper; mix well. Spread over crust; cover evenly with egg product. Bake 25 minutes or until center is set. To Halve: Prepare and bake as directed in 9-inch pie plate, cutting all ingredients in half. Makes 4 servings.<\/p>\n
Yield: 8 servings
\nCalories: 220
\nFat: 10g
\nFiber: 2g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 T. margarine 1 lb. mushrooms, finely chopped 1 C. plain dry bread crumbs 1 pkg. (16 oz.) Turkey Sausage 1 medium red or green bell pepper, chopped 3 T. chopped fresh parsley 1\/4 tsp. ground red pepper (cayenne) 2 cartons (8 oz. each) cholesterol-free egg product Preheat oven to 350\u00b0F. Melt margarine in large nonstick skillet on medium-high heat. Add mushrooms; cook and stir 10 minutes or until mushrooms are tender and moisture has evaporated. Remove from heat; stir…<\/p>\n