Italian Stuffed Mushrooms with Sundried Tomatoes and Sausage
A delicious gluten-free recipe for stuffed mushrooms made with sweet Italian sausage, sundried tomatoes, onions, Parmesan cheese, and fresh herbs. Makes 12 large or 24 small stuffed mushrooms.
Servings 24
Calories 84kcal
Ingredients
- 2 tablespoon extra-virgin olive oil
- 24 mushrooms or 12 large shrooms
- ¼ cup sundried tomatoes very finely chopped (I buy these in a bag and rehydrate them in warm water)
- ½ cup sweet onion finely chopped
- 1 cup Parmesan cheese freshly shredded
- ½ teaspoon fresh cracked pepper
- ½ teaspoon paprika
- ½ teaspoon dried basil or 1 tablespoon finely chopped fresh basil
- ¾ lb Italian sausage mild or medium
- *Optional: chopped fresh parsley for garnish
Instructions
- Preheat your oven to 375 degrees F.
- Prepare your mushrooms by removing the stems and scooping out a little of the center to make room for your stuffing
- Chop the stems finely and save to add to the stuffing
- Remove sausage from their casings by cutting a slit down the center and squeezing out the meat Discard casings and saute sausage in olive oil over medium heat in a large skillet
- Add onion and mushroom stems and saute until onion is translucent and soft
- Add in all other ingredients and stir until cheese begins to melt
- Fill the mixture into the mushroom caps and drizzle with olive oil
- Bake for about 30 minutes until stuffing begins to brown
- Garnish with fresh parsley, if desired
Notes
- To clean the mushrooms, wipe them down well with a damp paper towel instead of rinsing them under running water so they stay as dry as possible. If there's an excess of moisture, your stuffed mushroom may become soggy.
- If you're using portobello mushrooms, don't forget to scrape away the gills.
- The mushrooms will shrink in the oven, so don't overstuff them. For small mushrooms, use a heaping tablespoon each.
- Bake on a parchment paper-lined baking sheet for easy clean-up.
- You can also bake them in a mini muffin pan, which is especially helpful if you have odd-shaped mushrooms that need support to stand upright.
- Switch your oven to broil the last 2 to 3 minutes to get the tops extra crisp and toasted.
Nutrition
Calories: 84kcal | Carbohydrates: 2g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 175mg | Potassium: 147mg | Fiber: 1g | Sugar: 1g | Vitamin A: 66IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg