Updated: Aug 13
Stuffed Mushrooms are weekly favorite in my house.
Stuffed mushrooms usually include breadcrumbs, these are gluten and low carb without breadcrumbs.
Coach Theah Tips for making Stuffed Mushrooms
❤️Find the largest mushrooms you can find
❤️When sauteing mushrooms, they release moisture so don't
add a lot of butter or oil to your pan to start
❤️Use pork rind breadcrumbs or cheese to bind
❤️ Use my meat sauce or meatballs in your stuffed mushrooms
Coach❤️Theah Italian Stuffed Mushrooms
12 Large mushrooms
1 Italian Sausage (I prefer ️hot Italian)
3 cloves garlic
2 tbsp pasta sauce or meat sauce
1 tbsp Ricotta Cheese
Grated Parmigiana Cheese for topping
1 tsp Oregano
1 tsp parsley
1 tsp Crushed Red Pepper (optional)
Salt & Pepper
Preheat the oven to 350
Use a glass baking dish, use some pasta sauce with water to cover the bottom
Remove the stems from the mushroom caps, put the mushroom caps in the bottom of the baking dish
In a medium skillet over medium heat, add chopped mushrooms stems, Italian sausage (I like to remove from the casing) and cook until most of the moisture is out, about 5 minutes. Add garlic, onion and seasoning and cook until combined. I add the ricotta cheese and turn off the heat. If your mixture is too wet, you can add pork rind bread crumbs or ptarmigan cheese.
Remove from heat and let cool slightly. Fill your mushroom caps with all of your mixture.
Top with grated cheese (parmigiana or mozzarella)
Bake in the oven for 20 minutes or until the caps are to your softness