Stuffed Mushrooms Hearty and well-spiced, these stuffed mushrooms make the perfect appetizer or side dish - great for the holiday season! Can be adapted for vegan, dairy free and gluten free diets. Ingredients 24 medium to large crimini or white mushrooms ¼ cup yellow or sweet onion, chopped ¼ teaspoon sea salt 2 cloves garlic, chopped Avocado oil, or veggie broth if not using oil ¼ cup breadcrumbs, gluten-free if needed ¼ cup crumbled sausage, homemade or store bought (vegan and gluten-free if needed) ¼ cup Parmesan, plus more to top (vegan if needed) 2 tablespoons fresh parsley , chopped (plus more for garnish) Directions Preheat oven to 400°F / 205°C Remove the mushroom stems from caps and chop them. Add then to a pan with the onions and salt and saute with oil or broth until all the liquid is gone, about 5-7 minutes. Add the garlic and sausage and cook about 5 more minutes till browned. Add the breadcrumbs and saute until toasted, about 2-3 minutes. Allow to cool while you add the Parmesan, and parsley into a bowl. Then add the mushroom and sausage mixture. Fill mushroom caps with 1-2 teaspoons of mixture, depending on size. Sprinkle with more Parmesan if preferred. Bake for 15-20 minutes until golden on top. Serve! Garnish with more parsley if desired. You can also add extra Parmesan here.
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