This recipe for Baked Stuffed Mushrooms is an excellent appetizer for your next dinner party. The best part is that everyone will love them, (whether they have food allergies or not)!
When I have a get-together, I tend to focus on the main meal and less on the appetizers. Things like veggies and hummus and chips and salsa are my go-to’s because they’re easy. I like to do the cooking ahead of time as much as possible so I can visit with people rather than be stuck in the kitchen.
When I perused Melisa’s cookbook, these baked stuffed mushrooms caught my eye because they can be prepped ahead of time. When the party starts, they just have to be put in the oven and, 15 minutes later, a delicious appetizer is waiting!
? The ingredients
To make these, you will need a good stuffing mushroom. I like to use cremini mushrooms (“baby bellas”) but you can also use white button mushrooms.
The main specialty ingredient needed for these stuffed mushrooms is gluten free breadcrumbs. Luckily, these are fairly easy to find at the regular grocery store. And, if you can’t find them there, your specialty food store like Whole Foods will definitely carry some.
Still, sometimes there is no time to go to the store for special ingredients. What’s a allergy-friendly cook to do? Just make your own!
To do this, take two or three slices of your favorite gluten/wheat free bread (dry and crumbly works best). Put it in your food processor and pulse until you have a crumb consistency.
? How to make them
The first step in making these is removing the mushroom stem from the cap. I usually just take the stem and wiggle it back and forth and it pulls out really easily.
Chop up half of the stems to use in the stuffing. I hate throwing the other stems away so I chop them up to add to spaghetti sauce later.
Next, the sausage, garlic, onion, and pepper are sauteed until the sausage is cooked through.
Then, the breadcrumbs, parsley, and salt are added. Now, they can be put in an airtight container in the refrigerator until you’re ready to bake them!
A serving size is 3 mushrooms. If you’re not having a lot of other appetizers, you might consider making a double batch because they will go fast! Enjoy!
Baked Stuffed Mushrooms
- 24 large stuffing mushrooms stems removed and reserved
- 3 tablespoons olive oil divided
- 2 cloves garlic minced
- 20 ounces ground Italian sausage
- 1/2 medium green bell pepper diced
- 1/2 medium white onion grated
- 3/4 cup gluten free bread crumbs
- 1 tablespoon dried parsley
- 1/2 teaspoon salt
- Preheat oven to 400°F.Using your hands, lightly rub mushroom caps with 1 tablespoon of olive oil. Place oiled caps in a single layer in a baking dish.
- Chop about 1/2 of the reserved mushroom stems and set aside. Toss remaining stems or reserve for another use.
- Heat remaining 2 tablespoons of olive oil in a large saute pan. Add garlic and saute for 2 minutes. Add sausage and cook until browned and no longer pink.
- Add pepper, onion, and chopped mushroom stems. Continue to cook until vegetables soften, about 3-5 minutes.
- Remove pan from heat and stir in bread crumbs, parsley, and salt until thoroughly combined.
- Fill mushroom caps with stuffing using a small scoop of large spoon. Bake in the middle of the oven for 15 minutes, or until heated through. Serve warm.