Ingredients
For the stuffing
- 1 lb Italian sausage Use turkey sausage for a lighter option.
- 1 cup grated parmesan cheese Optional, for added flavor.
- 2 cloves garlic, minced
- 1 small green bell pepper, diced Can substitute with more veggies.
For the mushrooms
- 1 lb cremini mushrooms About 20 mushrooms; remove stems for stuffing.
Method
Preparation
- Prep the garlic and bell pepper as noted.
- Heat a skillet over medium heat. Add the Italian sausage, breaking it up into small pieces as it cooks.
- After a few minutes, add the garlic and bell pepper to the skillet. Cook, stirring occasionally, until the sausage is browned and cooked through (about 8-10 minutes).
- While the sausage is cooking, prepare the mushrooms for stuffing: remove the stems and scrape out the ribs. Place them cap side down on a baking sheet.
- Once the sausage has cooked, remove it from heat and let it cool for a few minutes. Mix in the parmesan cheese if using.
- Preheat the oven to 400°F (200°C).
Assembly and Baking
- Scoop some of the sausage mixture into each mushroom cap, filling them up generously.
- Place the stuffed mushrooms in the oven and bake for 7-10 minutes.
- Allow to cool for a couple of minutes before serving.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 3gProtein: 10gFat: 11gSaturated Fat: 5gSodium: 300mgFiber: 1gSugar: 1g
Notes
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them on a baking sheet in a preheated oven at 350°F until warmed through. Avoid microwaving to keep the mushrooms from getting soggy.
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