Stuffed Mushrooms

Ingredients

• 16 Large Cremini Mushrooms
• 0.5 lb Italian Sausage (removed from casing)
• 0.5 cup Onion (finely chopped)
• 2 cloves Garlic (minced)
• 0.5 cup Gluten-Free Breadcrumbs
• 0.25 cup Parmesan Cheese (grated)
• 2 tablespoons Fresh Parsley (chopped)
• 1 teaspoon Fresh Thyme (chopped)
• 1 Egg (lightly beaten)
• 2 tablespoons Olive Oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 0.125 teaspoon Red Pepper Flakes (optional)

Instructions

1. 1

   Preheat oven to 375°F (190°C).

2. 2

   Remove stems from mushrooms and set aside. Gently wipe mushroom caps clean with a damp cloth.

3. 3

   Finely chop the mushroom stems and set aside.

4. 4

   Heat olive oil in a skillet over medium heat. Add sausage and cook, breaking it up with a spoon, until browned.

5. 5

   Add onion and chopped mushroom stems to the skillet and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.

6. 6

   Remove skillet from heat and stir in gluten-free breadcrumbs, Parmesan cheese, parsley, thyme, egg, salt, pepper, and red pepper flakes (if using).

7. 7

   Spoon the sausage mixture into the mushroom caps, mounding slightly.

8. 8

   Place the stuffed mushrooms on a baking sheet lined with parchment paper.

9. 9

   Bake for 25-30 minutes, or until mushrooms are tender and filling is golden brown.

10. 10

    Let cool slightly before serving.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.