Stuffed Mushrooms
You won't believe how easy it is to make stuffed mushrooms! This amazing recipe will be the perfect party appetizer or simple side dish.
Servings: 20 mushrooms
Calories: 85kcal
Equipment
Ingredients
- 20 large mushrooms cremini or baby bella
- 1 pound ground sausage
- 1 small onion finely chopped
- 2 garlic cloves minced
- ½ red bell pepper finely chopped
- ¼ cup almond flour
- 2 tablespoons fresh parsley chopped
- ½ teaspoon dried oregano
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the mushrooms by cleaning them and removing the stems. Set the mushroom caps aside and finely chop the stems.
- Cook the sausage in a large skillet over medium heat. Break it up as it cooks until it’s browned and fully cooked through. Remove the sausage from the skillet and set it aside.
- In the same skillet, add a bit of olive oil and sauté the onion, garlic, chopped mushroom stems, and red bell pepper. Cook until the vegetables are soft, about 5-7 minutes.
- Return the sausage to the skillet and mix it with the cooked vegetables. Add the almond flour, parsley, oregano, salt, and pepper. Stir until everything is well combined.
- Stuff each mushroom cap with the sausage mixture, pressing it in firmly.
- Place the stuffed mushrooms on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
- Garnish with extra parsley if desired and serve hot.
Video
Nutrition
Calories: 85kcal | Carbohydrates: 2g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 16mg | Sodium: 146mg | Potassium: 164mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 145IU | Vitamin C: 5mg | Calcium: 12mg | Iron: 0.5mg
