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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