Red Meat Allergy 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 tipSwap it in for the raw sausage and follow the recipe's cooking steps; if you can only find links, remove the casings first. It's leaner than pork, so add a little oil 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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