Baked Stuffed Mushrooms
These baked stuffed mushrooms are a delicious appetizer that are free of the top 8 allergens.
Servings: 8 people
Ingredients
- 24 large stuffing mushrooms stems removed and reserved
- 3 tablespoons olive oil divided
- 2 cloves garlic minced
- 20 ounces ground Italian sausage
- ½ medium green bell pepper diced
- ½ medium white onion grated
- ¾ cup gluten free bread crumbs
- 1 tablespoon dried parsley
- ½ teaspoon salt
Instructions
- 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 ½ 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.