Hot Italian Stuffed Mushrooms

Monterey Mushrooms May 17, 2018
Appetizers, Side Dishes, Gluten Free, Consumer

A restaurant-worthy appetizer that meets all dietary plans -- Whole 30, Paleo, gluten or dairy-free. These clean-ingredient stuffed mushrooms are loaded with fresh herbs and Italian hot sausage -- the right combination to satisfy even the spiciest cravings.

Each mushroom is cradled with a hearty and flavorful scoop of perfection. The zesty Italian sausage, onion and diced peppers give it a bit of a bite, but the fresh herbs— sage, rosemary and thyme— add a fresh finish. Plus, it’s gluten-free and dairy-free, tempting those even with restricted diets around the dinner table. Because this recipe is gluten-free and dairy-free it's a great one to share with guests because it fits most diets. 
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Hot Italian Stuffed Mushrooms

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Description

A restaurant-worthy appetizer that meets all dietary plans -- Whole 30, Paleo, gluten or dairy-free. These clean-ingredient stuffed mushrooms are loaded with fresh herbs and Italian hot sausage -- the right combination to satisfy even the spiciest cravings.

Ingredients

  • 1 pound Monterey Mushrooms® Baby Bellas or White Stuffers*, de-stemmed
  • 1 pound Hot Italian sausage
  • 1 cup diced peppers
  • 1 cup diced yellow onion
  • 2 tablespoons finely chopped fresh sage leaves
  • 1 tablespoon minced fresh rosemary
  • 1 teaspoon fresh thyme
  • Salt and pepper, to taste
  • 1/4 cup diced green onion (optional)

*Selecting Monterey Mushrooms® "High Vitamin D" Mushrooms will provide you with 400 IU's of vitamin D per 3 oz serving, which is 50% of the Daily Value as recommended by the FDA. 

Instructions

  1. Preheat oven to 375°F. Line a large baking sheet with parchment paper.
  2. Finely chop peppers, onion and herbs.
  3. Heat a large sauté pan over medium-low heat and add the olive oil, then sauté onions, peppers and herbs until aromatic. Add sausage and cook thoroughly. Season with salt and pepper to taste.
  4. Use a small spoon to fill each de-stemmed mushroom cap.
  5. Bake for 16 to 20 minutes, or until the mushrooms are tender and the top of the filling is golden brown.
  6. If desired, garnish the mushrooms by sprinkling with green onions. Serve warm.
Monterey Mushrooms blue and white logo

Hot Italian Stuffed Mushrooms

Description

A restaurant-worthy appetizer that meets all dietary plans -- Whole 30, Paleo, gluten or dairy-free. These clean-ingredient stuffed mushrooms are loaded with fresh herbs and Italian hot sausage -- the right combination to satisfy even the spiciest cravings.

Ingredients

  • 1 pound Monterey Mushrooms® Baby Bellas or White Stuffers*, de-stemmed
  • 1 pound Hot Italian sausage
  • 1 cup diced peppers
  • 1 cup diced yellow onion
  • 2 tablespoons finely chopped fresh sage leaves
  • 1 tablespoon minced fresh rosemary
  • 1 teaspoon fresh thyme
  • Salt and pepper, to taste
  • 1/4 cup diced green onion (optional)

*Selecting Monterey Mushrooms® "High Vitamin D" Mushrooms will provide you with 400 IU's of vitamin D per 3 oz serving, which is 50% of the Daily Value as recommended by the FDA. 

Instructions

  1. Preheat oven to 375°F. Line a large baking sheet with parchment paper.
  2. Finely chop peppers, onion and herbs.
  3. Heat a large sauté pan over medium-low heat and add the olive oil, then sauté onions, peppers and herbs until aromatic. Add sausage and cook thoroughly. Season with salt and pepper to taste.
  4. Use a small spoon to fill each de-stemmed mushroom cap.
  5. Bake for 16 to 20 minutes, or until the mushrooms are tender and the top of the filling is golden brown.
  6. If desired, garnish the mushrooms by sprinkling with green onions. Serve warm.

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Monterey Mushrooms
Monterey Mushrooms