Mushrooms Stuffed with Sausage, Peppers, & Onions

• Meat

  • 1 lb Italian sausage

• Produce

  • 1 clove Garlic
  • 6 Mushrooms, large
  • 1/2 Onion, medium
  • 1/2 Sweet pepper, medium

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1/8 tsp Pepper
  • 1 pinch Salt

• Bread & Baked Goods

  • 1/4 cup Bread crumbs

• Dairy

  • 1 oz Cheddar
  • 4 oz Mozzarella

Found on joyfilledeats.com

Description

Ingredients

• 1 lb Italian sausage, casings removed (pork or turkey work well)
• 1/2 of a medium sweet pepper, chopped
• 1/2 of a medium onion, chopped
• 1 clove garlic, minced
• 1/4 cup bread crumbs of your choice, Trim Healthy Mama Baking Blend, or my Local Blend Baking Mix (equal parts almond flour, coconut flour, and golden flax meal)
• 4 oz shredded mozzarella
• 1 oz shredded cheddar
• 1 egg
• 6 large mushrooms (mine were palm sized) or 12 medium mushrooms
• pinch of salt
• 1/8 tsp pepper

Directions

• Preheat oven to 350.
• Clean the dirt off the mushrooms using a damp cloth. Remove stems from the mushrooms and discard, snack on while cooking, or use in another recipe.
• Cook sausage, onion, pepper, and garlic until the sausage is browned and the veggies are softened. I use a potato masher to break up the sausage. Remove from the heat and let cool in the pan for 10 minutes. Add the baking mix or bread crumbs, most of the cheeses (set aside a little to sprinkle on top), the egg, and the salt and pepper. Mix well.
• Spoon the sausage mixture into the mushrooms. Bake at 350 for 30-35 minutes until the cheese is bubbly, the filling is hot, and the mushrooms are softened. (If using smaller mushrooms reduce the cooking time).
• You can prep this up to a day ahead. Keep the filled mushrooms in the refrigerator and bake before serving. They may take 5-10 minutes longer to cook.