Sausage Stuffed Mushrooms
Stuffed mushrooms, whether bite size or portobello are easy, delicious, filling and can be stuffed with whatever you like. There are so many variations and you can go in any direction. Chopped walnuts, thyme, rosemary are a great vegan option, classic bacon and cream cheese, or spinach and artichoke… endless possibilities.
These sausage stuffed mushrooms are savoury, crunchy and absolutely additive!
8 mini Cremini mushrooms
Salt and black pepper to taste
1-2 Italian sausage, removed from the casing.
5 tbsp of love oil, divided
2 green onions, thinly sliced
2 cloves of garlic, minced
1/3 cup Nostalgica foods mini panini mix, into breadcrumbs… recipe on back of package) or breadcrumbs of choice
1/3 cup dairy free mozzarella cheese or cheese of choice
1 Tbsp of dry parley
Preheat oven to 325F
Remove the stems of the mushrooms, place the mushroom caps in a shallow bowl and toss with 3 tbsps of olive oil, sprinkle salt and black pepper, set aside.
In a skillet over med heat, add the remaining 2 tbsps of olive oil, add the sausage, crumbling it with the back of a wooden spoon.
Cook sausage for 8-10 minutes, stirring frequently until cooked through and completely browned.
Stir in the onions and garlic and cook for another 2-3 minutes. Add the breadcrumbs, stirring to combine evenly.
Remove from the heat, add in the mozzarella, parsley, season with salt and pepper to taste.
Fill each mushroom cap generously and place on a parchment lined baking dish, bake until stuffing is browned and crusty 30-40 minutes.