Gluten Free Sausage Stuffed Mushrooms Food

GLUTEN FREE SAUSAGE STUFFED MUSHROOMS

Steps:

• Preheat oven to 425° F. Pull stems from cremini mushrooms and set aside.
• Place caps on a foil-lined baking sheet open side up and lightly spray with oil. Bake 10 minutes, rotate and drain liquid. Bake 5-7 minutes more until tender and remove from oven.
• While mushrooms are baking: Finely chop mushrooms stems and onion. Set aside.
• Cook mild Italian sausage in a large non-stick pan over medium-high heat until browned, breaking up meat as is cooks.
• Stir in chopped mushrooms stems and onion, reduce to medium heat and cook 5-7 minutes more until tender.
• Stir in spinach and cook 1-2 minutes more. Remove from heat and cool slightly.
• In a large bowl, mix together sausage mixture with cheese dip.
• Rotate mushrooms caps so the openings are facing up. Fill with a heaping mound of the mixture and sprinkle with shredded Parmesan cheese. Bake 5-7 minutes until heated through and cheese is melted. Serve immediately.

GLUTEN FREE BACON AND SAUSAGE STUFFED MUSHROOMS

Steps:

• Preheat oven to 350 ℉
• Remove the stems from the mushrooms, wash and put aside.
• Wash the mushroom caps gently with water, dry with a paper towel, and remove any dirt. Place them in a large bowl with gluten-free Italian vinaigrette. Set aside to marinate.
• Chop mushroom stems, scallions, and garlic.
• Slip each sausage out of its casing, add a little water to the pan, and follow the instructions for cooking on the package. Crumble up the sausage with a spatula while it sautés. About 15 minutes.
• Stir in the chopped mushroom stems and continue to sauté with the sausage, about 3 minutes.
• Add the garlic and green onions and continue to sauté for about 3 minutes.
• Finally, add the breadcrumbs, and then the bacon.
• Add the marscarpone cheese and stir well, continuing to sauté, until creamy and melted into the stuffing.
• Remove from heat and allow to cool slightly.
• Add parmesan and stir.
• Sprinkle with salt and pepper.
• Stuff the mushrooms and place them in a baking dish.
• Bake for 30 minutes until stuffing is browned.

SAUSAGE-STUFFED MUSHROOMS

Steps:

• Preheat the oven to 325 degrees F.
• Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.
• Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.
• Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty.

DELISH STUFFED MUSHROOMS - GLUTEN / EGG FREE

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.