Stuffed Mushrooms

When I made these really yummy stuffed mushrooms I actually did not measure a thing but this is roughly what I did. I only had one package of mushrooms and way to much stuffing. Freeze the extra and date it for another day! Here it is…

Ingredients:

1/4 lb of ground sweet Italian sausage, I used two patties chopped up
One or two packages of large white stuffing mushrooms stems removed and saved
1/4 cup dairy-free panko crumbs (use crushed gluten-free corn chex for breadcrumbs if you are gluten-free)
1/2 stick dairy-free butter
Salt and pepper to taste
1/2 tsp oregano
1/4 cup Dairy-free Parmesan cheese
Beaten egg
Olive oil for pan
Pinch or two of red pepper flakes

Very finely chop:

1/4 cup onion
1 celery stalk
1/4 cup red pepper
1/4 cup fresh parsley
2 cloves garlic
The mushroom stems

Method:

Brown the sausage in a frying pan, place in a bowl, carefully wipe out the pan with paper towel. Saute the chopped ingredients and spices except the parsley in the butter till golden and translucent. Add to the bowl. Add the fresh parsley, panko crumbs, parmesan cheese and the egg to the bowl and mix well. Go ahead use your hands!

Place the mushroom caps in a shallow pan drizzled with olive oil, stem side up, push them around a bit to coat the undersides with oil. Stuff each cap with the stuffing mix and bake at 350 degrees for 20-25 minutes or so. When they look golden brown they are done! Enjoy and try not to eat them all until the company comes!

Blessings,

Karen