Italian Sausage and Sundried Tomato Stuffed Mushrooms

  • YieldMakes 12 large or 24 small

    Ingredients

    • 2 T approved oil
    • 12 medium size mushrooms or 24 small
    • 1/4 c very finely chopped sundried tomatoes (You can buy them in a bag and rehydrate them in warm water)
    • 1/2 c sweet onion, finely chopped
    • 1 c freshly shredded Parmesan cheese (optional)
    • 1/2 tsp fresh cracked pepper
    • 1/2 tsp paprika
    • 1/2 tsp dried basil or 1 T finely chopped fresh basil
    • 3 links mild or medium Italian sausage (nitrate-free)
    • *Optional: chopped fresh parsley for garnish

    Directions

    1

    Preheat your oven to 375 F.

    2

    Prepare your mushrooms by removing the stems and scooping out a little of the center to make room for your stuffing.

    3

    Chop the stems finely and save to add to the stuffing.

    4

    Remove sausage from their casings by cutting a slit down the center and squeezing out the meat discard casings and sauté sausage in approved oil over medium heat in a large skillet.

    5

    Add onion and mushroom stems and sauté until onion is translucent and soft.

    6

    Add in all other ingredients and stir until cheese begins to melt.

    7

    Fill the mixture into the mushroom caps and drizzle with approved oil.

    8

    Bake for about 30 minutes until stuffing begins to brown.

    9

    Garnish with fresh parsley, if desired.

    Recipe adapted from: ameessavorydish.com

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