With party season now upon us, there can never be a shortage of tasty gluten free finger foods!
The following recipe for stuffed mushrooms were my husband’s absolute favorite before we gave up dairy.
The great thing about this recipe? The stuffed mushrooms are naturally gluten-free so no substitutions are necessary…unless of course you want to make them dairy-free.
And yes, I have some ideas if you’d like to do just that.
- 12 whole fresh Baby Bella Mushrooms
- 1 Tbs. Olive Oil
- 1 small Onion, diced
- 2 Hot Italian Sausage Links, casings removed
- 1 Tbs. minced Garlic
- 1 (8 ounce) package Cream Cheese, softened
- ¼ cup grated Parmesan Cheese
- ¼ tsp. ground Black Pepper
- ¼ tsp. Onion Powder
- Preheat oven to 350 degrees F (175 degrees C).
- Clean mushrooms with a damp paper towel and carefully break off the stems, discarding the tough bottom end of the stem. Dice remaining portion of mushroom stems.
- Line a baking sheet with parchment paper (or spray with cooking spray) and place cleaned mushroom caps on baking sheet, cavity side up.
- Heat oil in a large skillet over medium heat. Add chopped mushroom stems to the skillet and saute for 3 minutes or until the mushrooms have begun to release their moisture. Add diced onions and Italian sausage (tip: use a potato masher to break up the meat) and cook until the sausage is no longer pink. Add garlic and saute for 2 minutes more.
- Add cream cheese, Parmesan, black pepper and onion powder to the meat mixture, stir to combine (mixture should be very thick). Set aside until cool to the touch, about 15 minutes.
- Using a little spoon, fill each mushroom cap with a generous amount of sausage/cheese filling.
- Bake for 20 – 25 minutes minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to pool under the mushroom caps.
One reason I am thankful for my malfunctioning taste buds…not sure I could have stayed true to my dairy-free diet otherwise!
This post was brought to you by Gluten-Free 101.
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