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Italian Sausage Mushroom & Cheese Toasts

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  • 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%
  • 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.