High Fructose Corn Syrup Free Sausage and Apple Stuffed Mushrooms
Total time50 min
Prep time20 min
Cook time30 min
4.8(24)
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Learn more →Ingredients
4 servings
For the mushrooms
- 8 large cremini or baby portobello mushrooms (about 2 ½ inches wide), stems removed and reserved
- 1 tbsp olive oil
- ¼ tsp salt
For the filling
- 1 lb ground pork
- 1 tbsp olive oil
- 2 medium shallots, finely diced
- 3 cloves garlic, minced
- 1 medium apple (such as honeycrisp or fuji), peeled and finely diced
- reserved mushroom stems, finely chopped
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary, finely chopped
- ¼ tsp ground ceylon cinnamon
- ¼ tsp ground ginger
- ½ tsp salt
- 1 tsp apple cider vinegar
For serving
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
- 2
Brush the outside and inside of each mushroom cap with 1 tbsp olive oil and season the insides with 1/4 tsp salt. Arrange gill-side up on the prepared baking sheet and roast for 10 minutes, until the caps have released some moisture and are just beginning to soften. Remove from the oven and carefully tip out any pooled liquid.
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