Red Meat Allergy Friendly Italian Sausage Stuffed Mushrooms
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Learn more →Ingredients
4 servings
For the mushrooms
- 12 large cremini or baby bella mushrooms (about 2 inches wide), stems removed and reserved
- 1 tbsp olive oil, for brushing caps
- ¼ tsp salt
For the filling
- 1 lb ground pork
Chef's tipUse a plant-based ground product and cook according to package directions; add oil only if needed. - 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
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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