Mediterranean Diet Friendly Gluten Free Sausage Stuffed Mushrooms
Total time45 min
Prep time20 min
Cook time25 min
4.9(16)
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Learn more →Ingredients
6 servings
- 18 large cremini or button mushrooms (about 1.5 lb), stems removed and reserved
- 1 tbsp olive oil
- ¾ lb bulk italian sausage (pork or chicken), casings removed if needed
Chef's tipUse the same amount and cook it according to the package directions. It browns well but is leaner than pork sausage, so add a little oil to the pan if it looks dry. - 3 cloves garlic, minced
- ¼ tsp red pepper flakes
- 4 oz cream cheese, softened
- ⅓ cup grated parmesan cheese
- 2 tbsp fresh parsley, finely chopped
- ¼ tsp black pepper
- ¼ tsp salt
- 2 tbsp gluten free breadcrumbs
For serving
- 1 tbsp olive oil, for drizzling
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper or foil. Finely chop the reserved mushroom stems.
- 2
Arrange the mushroom caps gill-side up on the prepared baking sheet. Brush or rub the outside of each cap lightly with the 1 tbsp olive oil.
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