Stuffed Mushrooms Gluten And Egg Free |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
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YOU MAY CONSIDER DOUBLING THE RECIPE - THEY GO FAST! THESE ARE GREAT FOR GLUTEN AND EGG FREE DIETS! Ingredients:
12-14 large fresh mushrooms, stems removed saving 1 cup diced stems |
1 lb hot sausage or chorizio, removed from casing |
1 small onion, minced |
1 medium green bell pepper, chopped |
2 garlic cloves, minced |
1/2 cup diced tomatoes (can used canned, drained) |
1/2 teaspoon dried italian spices |
2 fresh basil leaves, chopped |
1 cup mozzarella cheese, shredded (also try italian shredded blend) |
1 tablespoon grated parmesan cheese |
Directions:
1. PREHEAT OVEN TO 375 DEGREES
2. SPRAY A 10 X 13 OVEN PROOF DISH
3. OVER MEDIUM HIGH HEAT IN A LARGE HOT PAN SAUTE THE SAUSAGE - CRUMBLING THE MEAT WITH A WOODEN SPOON
4. COOK FOR 4 MINUTES. DRAIN GREASE. ADD ONIONS AND PEPPERS COOK FOR 3 MINUTES.
5. ADD DICED MUSHROOM STEMS AND GARLIC SAUTEING AND STIRRING FOR 3 MINUTES.
6. ADD TOMATOES AND HERBS SIMMER FOR 4 MINUTES
7. REMOVE FROM HEAT AND ADD MOZZARELLA CHEEESE MIXING INTO THE HOT MIXTURE-THIS BINDS THE MEAT
8. FILL STUFFING INTO MUSHROOMS AND SPRINKLE WITH GRATED CHEESE
9. BAKE FOR 30 MINUTES
10. REMOVE AND PLACE ONTO SERVING PLATTER - POUR JUICES OVER THE MUSHROOMS AND ENJOY!
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