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Nutrition Facts
Serving Size 1 (143g) Recipe makes 12 servings
Calories 281
Calories from Fat 207		(73%)
Amount Per Serving		%DV
	Total Fat 23.0g	35%
	Saturated Fat 8.3g	41%
	Monounsaturated Fat 9.8g
	Polyunsaturated Fat 3.0g
	Trans Fat 0.2g
Cholesterol 64mg		21%
Sodium 588mg		24%
Potassium 327mg		9%
Total Carbohydrate 3.2g		1%
	Dietary Fiber 0.7g	2%
	Sugars 1.5g
Protein 15.2g		30%
detailed view... how is this calculated?

Delish Stuffed Mushrooms - Gluten / Egg Free

Recipe #247683 | 1 hour | 15 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: ~Rita~
Aug 20, 2007

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..

SERVES 12 (change servings and units)

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

Directions

1
Preheat oven to 375 degrees.
2
Spray a 10x13 oven proof dish.
3
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.
4
Add diced mushroom stems and garlic sauteing and stirring for 3 minutes.
5
Add tomatoes and herbs simmer for 4 minutes.
6
Remove from heat and add mozzarella cheese mixing in to melt(this is the binder).
7
Fill stuffing the shrooms with filling mounding up nice and full.
8
Sprinkle with grated cheese.
9
Bake for 30 minutes.
10
Remove and place on a serving platter pour juices over the shrooms.
11
Enjoy.

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Featured Reviews for This Recipe

From: Sue D #2

On May 1, 2008

Delicious! I did add approx. 8 ounces of cheese which I feel bonded meat even better. I have to be wheat free so these are going to be made often/very often! Thanks for a great recipe.

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From: bluemoon downunder

On Feb 21, 2009

A wonderfully yummy recipe that I'll certainly make again! I made this not because I specifically needed a gluten-free or egg-free recipe but because to me - as a mushroom-lover - it sounded really SO very delicious. I scaled it back to 3 mushrooms for two of us, served with rice, which made a really filling meal. I used chicken and chive sausages, not a hot variety (zero tolerance of heat) and diced red pepper. Even for this reduced quantity, I still used the 2 cloves of garlic as we love garlic. A great blend of flavours. Thanks for sharing this super recipe, Rita! Made for Newest Zaar Tag.