Italian Stuffed Mushrooms with Sausage

• Gluten free

• Meat

  • 1/4 lb Italian sausage, hot

• Produce

  • 16 oz Button mushrooms, white
  • 3 Garlic cloves
  • 1/4 cup Mushroom, Stems
  • 1/4 cup Onion
  • 1 tbsp Parsley, fresh

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 4 oz Cream cheese
  • 1/3 cup Parmesan cheese

Found on galonamission.com

Description

Ingredients

• ¼ pound Hot Italian Sausage*
• ¼ cup finely diced onion
• ¼ cup diced mushroom stems
• 3 garlic cloves, minced
• salt and pepper, to taste
• ⅓ cup shredded parmesan cheese + extra for topping each mushroom cap
• 4 ounces cream cheese softened at room temperature
• 1 tablespoon fresh parsley diced + extra for garnish
• 16 ounces white button mushrooms, cleaned with stems removed

Directions

• Place the sausage in a medium skillet and brown until crumbly and done. Place the crumbled sausage on a paper towel lined plate. Set aside.
• Place the onions, mushrooms stems, and garlic in the same skillet and saute for 5 minutes or until the onions are translucent and the mushroom stems are tender. Season with salt and pepper.
• Cream together the parmesan cheese and cream cheese together in a medium bowl. Add the cooled crumbled sausage, the cooled onion and mushroom stem mixture, and fresh parsley and mix until combined.
• Preheat oven to 350 degrees.
• Place the button caps into a large baking sheet. Fill each mushroom cap with the mixture using two spoons. Top each filled mushroom cap with extra parmesan cheese. Bake for 20-25 minutes or until the tops are lightly browned.
• Garnish with fresh parsley.