Low Sodium Italian Sausage Stuffed Mushrooms

Total time45 min

Prep time20 min

Cook time25 min

Low Sodium Italian Sausage Stuffed Mushrooms

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Ingredients

4 servings

For the mushrooms

12 large cremini or baby bella mushrooms (about 2 inches wide), stems removed and reserved
Crimini Mushrooms Whole Crimini Mushroom - 1 Lb Trader Joe's Sliced Crimini Mushrooms
Windmill Farms Organic Whole Crimini Mushrooms 8 oz
See all
1 tbsp olive oil, for brushing caps
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the filling

1 lb ground pork
1 tbsp olive oil
4 cloves garlic, minced
½ cup mushroom stems, finely chopped
1 tsp dried oregano
1 tsp dried basil
½ tsp dried thyme
¼ tsp ground ginger
¼ tsp ground turmeric
1 tsp apple cider vinegar
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 tbsp fresh parsley, finely chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper. Wipe the mushroom caps clean with a damp paper towel, then brush the outside of each cap with the 1 tbsp olive oil and season lightly with the 1/4 tsp salt. Arrange them cavity-side up on the prepared baking sheet.
2
Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the chopped mushroom stems and cook, stirring occasionally, until they release their moisture and the pan looks nearly dry, about 4–5 minutes.

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