Sausage Stuffed Mushroom Caps

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Serving Size: 2 pieces
Diets: Diabetes Friendly, Heart Healthy, Keto, Lower Carb, Nut Free, Refined Sugar Free, Soy Free
Recipe adapted from:
Zeke Gluckman
Baked mushroom caps are brushed with rosemary-garlic infused olive oil and stuffed with Italian sausage.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions

  • Preheat oven to 400 degrees F.
  • Heat olive oil on low for 3 minutes in a saucepan, add rosemary sprigs, and smashed garlic. Heat for 2 more minutes. Remove from heat.
  • Remove stems from mushrooms. Brush mushroom caps with infused olive oil and place on parchment lined baking sheet.
  • In a medium bowl, mix together Italian sausage, bread crumbs, egg yolk, 1/2 the chopped parsley, salt, and pepper.
  • Divide mixture into 20 sausage balls and stuff into each mushroom cap. Bake for 15 minutes.
  • Platter and garnish with remaining chopped parsley.

Cook Times

Active Prep20
Hands-On Cook5
Hands-Off Cook20
Passive5
Total Time50 minutes
Recipe Serving Size10

Ingredients

Ingredients

  • 1/2 cup extra virgin olive oil
  • 2 sprig fresh rosemary
  • 2 clove garlic
  • 20 white mushroom
  • 1 pound Italian sausage
  • 1/2 cup plain breadcrumbs
  • 1 egg yolk
  • 5 tablespoon Italian parsley chopped
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper

Cooking Tools Required

Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Pastry brush, Saucepan, Top Stove
Reheating/Serving Instructions
Reheat in 350 degree oven for 10 minutes or microwave 30 seconds.

Nutrition

Calories: 290kcal | Carbohydrates: 6g | Protein: 9g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 54mg | Sodium: 492mg | Potassium: 270mg | Fiber: 1g | Sugar: 1g | Vitamin A: 196IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 1mg

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