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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
- Preheat oven to 375°F. Line a large baking sheet with parchment paper.
- Finely chop peppers, onion and herbs.
- 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.
- Use a small spoon to fill each de-stemmed mushroom cap.
- Bake for 16 to 20 minutes, or until the mushrooms are tender and the top of the filling is golden brown.
- If desired, garnish the mushrooms by sprinkling with green onions. Serve warm.
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