PCOS Friendly Stuffed Mushrooms with Sausage and Parmesan
Total time45 min
Prep time20 min
Cook time25 min
4.9(30)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 24 cremini mushrooms (about 1.5 lb), stems removed and reserved
- 2 tbsp olive oil, divided
- ½ lb italian sausage, casings removed
- 3 cloves garlic, minced
- ¼ cup shallot, finely chopped
- ¼ tsp red pepper flakes
- 4 oz cream cheese, softened
- ½ cup parmesan cheese, finely grated, divided
- 2 tbsp fresh parsley, finely chopped
- ¼ cup panko breadcrumbs
Chef's tipRegular bread crumbs are finer and less crunchy than panko. Use the same amount; coatings and toppings will be a bit denser and less crisp. - salt and pepper, to taste
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a large baking sheet with foil or parchment. Finely chop the reserved mushroom stems.
- 2
Toss the mushroom caps with 1 tbsp of the olive oil and a pinch of salt, then arrange them cavity-side up on the prepared baking sheet.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!