Stuffed Mushrooms Gluten and egg Free
From lincolntoot 15 years ago
- 45 minutes to make
- Serves 12
YOU MAY CONSIDER DOUBLING THE RECIPE - THEY GO FAST! THESE ARE GREAT FOR GLUTEN AND EGG FREE DIETS!
Ingredients
- 12-14 LARGE fresh mushrooms, STEMS REMOVED SAVING 1 CUP DICED STEMS shopping list
- 1 LB hot sausage OR CHORIZIO, REMOVED FROM CASING shopping list
- 1 small onion, MINCED shopping list
- 1 MEDIUM green bell pepper, CHOPPED shopping list
- 2 garlic cloves, MINCED shopping list
- 1/2 CUP diced tomatoes (CAN USED CANNED, DRAINED) shopping list
- 1/2 TEASPOON DRIED Italian spices shopping list
- 2 fresh basil leaves, CHOPPED shopping list
- 1 CUP mozzarella cheese, SHREDDED (ALSO TRY ITALIAN SHREDDED BLEND) shopping list
- 1 TABLESPOON GRATED parmesan cheese shopping list
How to make it
- PREHEAT OVEN TO 375 DEGREES
- SPRAY A 10 X 13 OVEN PROOF DISH
- OVER MEDIUM HIGH HEAT IN A LARGE HOT PAN SAUTE THE SAUSAGE - CRUMBLING THE MEAT WITH A WOODEN SPOON
- COOK FOR 4 MINUTES. DRAIN GREASE. ADD ONIONS AND PEPPERS COOK FOR 3 MINUTES.
- ADD DICED MUSHROOM STEMS AND GARLIC SAUTEING AND STIRRING FOR 3 MINUTES.
- ADD TOMATOES AND HERBS SIMMER FOR 4 MINUTES
- REMOVE FROM HEAT AND ADD MOZZARELLA CHEEESE MIXING INTO THE HOT MIXTURE-THIS BINDS THE MEAT
- FILL STUFFING INTO MUSHROOMS AND SPRINKLE WITH GRATED CHEESE
- BAKE FOR 30 MINUTES
- REMOVE AND PLACE ONTO SERVING PLATTER - POUR JUICES OVER THE MUSHROOMS AND ENJOY!
People Who Like This Dish 4
- rpoplask Nowhere, Us
- shirleyoma Cove, OR
- shawdowsmom Fennville, MI
- lincolntoot Freehold, NJ
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The Rating
Reviewed by 1 people-
oh now, this really is up my alley! great post!
got my 5
shirleyoma
in Cove loved it
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" It was excellent "