Delish Stuffed Mushrooms - Gluten / Egg Free
"No breading just yummy veggies and sausage giving the filling crispness and the mushroom retain a soft juicy texture. No added fat or salt needed for the sausage and cheese supply enough.."
photo by limeandspoontt
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
12
ingredients
- 12 -14 large fresh mushrooms, stems removed saving 1 cup diced stems (1-1 1/2 pounds)
- 1 lb hot sausage, removed from casing
- 4 ounces onions, minced
- 3 ounces bell peppers, chopped
- 2 garlic cloves, minced
- 1⁄2 cup diced tomato
- 1⁄2 teaspoon dried Italian spices
- 2 fresh basil leaves, chopped
- 5 ounces mozzarella cheese, shredded
- 1 tablespoon grated parmesan cheese
directions
- Preheat oven to 375 degrees.
- Spray a 10x13 oven proof dish.
- Over medium high heat in a large hot pan saute the sausage while browning crumble the meat with a wooden spoon. Cook for 4 minutes. Blot the grease of the sausage with paper toweland discard. Add onions and peppers cook for 3 minutes.
- Add diced mushroom stems and garlic sauteing and stirring for 3 minutes.
- Add tomatoes and herbs simmer for 4 minutes.
- Remove from heat and add mozzarella cheese mixing in to melt(this is the binder).
- Fill stuffing the shrooms with filling mounding up nice and full.
- Sprinkle with grated cheese.
- Bake for 30 minutes.
- Remove and place on a serving platter pour juices over the shrooms.
- Enjoy.
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Reviews
-
I've made this recipe a couple of times now for an appetizer to share at group functions. ( I was tired of there not being any gluten free appetizers at these get togethers). They are easy to make and for some reason I get about 24 mushrooms out of a single recipe. I buy large mushrooms but not the gigantic ones! Anyway, they are always a hit whether you need gluten free or not. Be sure to serve with a napkin as they are always juicy! I use the hot sausage, red, yellow or orange bell pepper and it's ok to add more mozzarella than it calls for! -
Made this recipe for my church group christmas party as one of our members cannot have gluten. They were a huge hit!! We did use sweet sausage as hot was not available and red bell pepper instead of green. So good, this is a keeper. *This was an adult only party but my friend took the leftovers home and her kids loved the stuffing!*
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A wonderfully yummy recipe that I'll certainly make again! :) I made this not because I specifically needed a gluten-free or egg-free recipe but because to me - as a mushroom-lover - it sounded really SO very delicious. I scaled it back to 3 mushrooms for two of us, served with rice, which made a really filling meal. I used chicken and chive sausages, not a hot variety (zero tolerance of heat) and diced red pepper. Even for this reduced quantity, I still used the 2 cloves of garlic as we love garlic. A great blend of flavours. Thanks for sharing this super recipe, Rita! Made for Newest Zaar Tag. -
Delicious! I did add approx. 8 ounces of cheese which I feel bonded meat even better. I have to be wheat free so these are going to be made often/very often! Thanks for a great recipe.
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey
