Sausage Stuffed Mushrooms

Sausage Stuffed Mushrooms: 

20 large button mushrooms
1 lb. sausages, casings removed
1 onion, thinly chopped
½ bell pepper, thinly chopped
2 garlic cloves, minced
2/3 cup almond meal
2 tbsp. fresh parsley leaves, minced
2 tbsp. olive oil
Cooking fat
Sea salt and freshly ground black pepper

Preheat your oven to 325 F.
Remove the stems from the mushrooms. Chop the removed stems finely and set aside.
Toss the mushroom caps in a bowl with the olive oil, and set aside.
Melt some cooking fat in a skillet placed over a medium heat.
Add the sausages to the skillet and cook for 8 to 10 minutes, while breaking them apart into tiny pieces with a wooden spoon.
Add the chopped mushroom stems, onion, bell pepper, and garlic to the sausages, and cook for another 5 minutes.
Add the almond meal and stir until well combined with the other ingredients. Remove from the heat.
Add the parsley; give it a good stir, and season to taste with salt and pepper.
Fill each mushroom cap with a generous amount of the sausage mixture.
Line all the stuffed mushrooms on a baking sheet, and place in the oven.
Cook for about 40 minutes or until the stuffing is browned and crusty.
Remove from the oven and serve while warm.



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Ben Dearman
Ben started his career in 2000 working as a student Athletic Trainer while attending Bloomsburg University. He graduated in 2004 with a B.S. in Exercise Science and a concentration in Athletic Training. After college Ben worked as an intern at Rutgers University under Shawn Windle before securing an Assistant Strength and Conditioning Coach at Bucknell University under Jerry Shreck.
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