Sausage-Stuffed Mushrooms
Grabbed this recipe from Ina Garten on Food Network and modified it gluten/wheat free. These little protein bites make delicious meaty appetizers for the holidays or to bring to your potlucks!
Ingredients
  • 16 extra-large white mushrooms (I always use Crimini mushroomsmore flavor)
  • 5tablespoons good olive oildivided
  • 2 1/2tablespoons Marsala wine or medium sherry
  • 3/4pound sweet Italian sausageremoved from the casings (I buy all my meats from Whole Foods, organic, grass-fed, with no hormones, antibiotics)
  • 6 scallionswhite and green parts, minced
  • 2cloves garlicminced
  • 2/3cup Ian’s Gluten Free panko crumbsI buy this at Whole Foods
  • 5ounces mascarpone cheesepreferably from Italy
  • 1/3cup freshly grated Parmesan
  • 2 1/2tablespoons minced fresh parsley leaves
  • Salt and freshly ground black pepper
  • 2/3cup Ian’s Gluten Free panko crumbsI buy this at Whole Foods
  • 5ounces mascarpone cheesepreferably from Italy
  • 1/3cup freshly grated Parmesan
  • 2 1/2tablespoons minced fresh parsley leaves
  • Salt and freshly ground black pepper
Instructions
  1. Preheat the oven to 325 degrees F.
  2. 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.
  3. 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.
  4. 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.
Recipe Notes
Mushrooms are a good plant source of protein. You could even add some fresh chopped spinach or kale instead of the parsley. Both are great sources of plant protein.
Happy Thanksgiving!
XO…  Gluten Free Lady

 

Gluten Free Lady www.glutenfreelady.com
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