Delish Stuffed Mushrooms Gluten Egg Free Food

DELISH STUFFED MUSHROOMS - GLUTEN / EGG FREE

Delish Stuffed Mushrooms - Gluten / Egg Free image

No breading just yummy veggies and sausage giving the filling crispness and the mushroom retain a soft juicy texture. No added fat or salt needed for the sausage and cheese supply enough..

Provided by Rita1652

Categories Pork

Time 1h

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

12 -14 large fresh mushrooms, stems removed saving 1 cup diced stems (1-1 1/2 pounds)
1 lb hot sausage, removed from casing
4 ounces onions, minced
3 ounces bell peppers, chopped
2 garlic cloves, minced
1/2 cup diced tomato
1/2 teaspoon dried Italian spices
2 fresh basil leaves, chopped
5 ounces mozzarella cheese, shredded
1 tablespoon grated parmesan cheese

Steps:

Preheat oven to 375 degrees.
Spray a 10x13 oven proof dish.
Over medium high heat in a large hot pan saute the sausage while browning crumble the meat with a wooden spoon. Cook for 4 minutes. Blot the grease of the sausage with paper toweland discard. Add onions and peppers cook for 3 minutes.
Add diced mushroom stems and garlic sauteing and stirring for 3 minutes.
Add tomatoes and herbs simmer for 4 minutes.
Remove from heat and add mozzarella cheese mixing in to melt(this is the binder).
Fill stuffing the shrooms with filling mounding up nice and full.
Sprinkle with grated cheese.
Bake for 30 minutes.
Remove and place on a serving platter pour juices over the shrooms.
Enjoy.

Nutrition Facts : Calories 164.8, Fat 12.9, SaturatedFat 5, Cholesterol 37, Sodium 323.4, Carbohydrate 2.7, Fiber 0.6, Sugar 1.4, Protein 9.5

STUFFED MUSHROOMS I

Stuffed Mushrooms I image

Incredibly easy and taste even better! There are never any left over!

Provided by J Edin

Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes

Time 40m

Yield 9

Number Of Ingredients 4

Ingredients

36 fresh mushrooms
1 (8 ounce) package cream cheese, softened
1 (6 ounce) can crab meat, drained
½ teaspoon garlic salt

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with non-stick cooking spray.
Stem the mushrooms. Reserve 1/3 to 1/2 of the stems and mince them.
Whip the cream cheese until smooth.
In a small bowl, combine minced mushroom stems and crabmeat. Blend the cream cheese into the stem and clam mixture. Add garlic salt and mix well. Stuff the mushroom caps with the cheese mixture. Arrange the caps on the prepared baking sheet.
Bake mushrooms at 350 degrees F (175 degrees C) for 20 minutes, or until the mushrooms and crab mixture are hot, and most of the liquid from the mushrooms has collected in the pan.

Nutrition Facts : Calories 121.3 calories, Carbohydrate 3.1 g, Cholesterol 44 mg, Fat 9.2 g, Fiber 0.7 g, Protein 7.9 g, SaturatedFat 5.5 g, Sodium 240.1 mg, Sugar 1.2 g

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