SAUSAGE AND CHEESE STUFFED MUSHROOMS by Cheryl McColgan

Crispy Snapper 

Items Used 

Mad Hungry 3pc Skinny Acacia Spurtle Set
Mad Hungry 3pc Skinny Acacia Spurtle Set
Mad Hungry 3pc Skinny Acacia Spurtle Set
Mad Hungry 3pc Skinny Acacia Spurtle Set
Mad Hungry 3pc Skinny Acacia Spurtle Set
Mad Hungry 3pc Skinny Acacia Spurtle Set

Mad Hungry 3pc Skinny Acacia Spurtle Set

$19.99
Kalorik MAXX® “Bake it ‘Til You Make it” 6-Piece Baking Set
Kalorik MAXX “Bake it ‘Til You Make it” 6-Piece Baking Set
Kalorik MAXX “Bake it ‘Til You Make it” 6-Piece Baking Set
Kalorik MAXX “Bake it ‘Til You Make it” 6-Piece Baking Set
Kalorik MAXX “Bake it ‘Til You Make it” 6-Piece Baking Set
Kalorik MAXX “Bake it ‘Til You Make it” 6-Piece Baking Set
Kalorik MAXX “Bake it ‘Til You Make it” 6-Piece Baking Set
Kalorik MAXX® “Bake it ‘Til You Make it” 6-Piece Baking Set
Kalorik MAXX “Bake it ‘Til You Make it” 6-Piece Baking Set
Kalorik MAXX “Bake it ‘Til You Make it” 6-Piece Baking Set
Kalorik MAXX “Bake it ‘Til You Make it” 6-Piece Baking Set
Kalorik MAXX “Bake it ‘Til You Make it” 6-Piece Baking Set
Kalorik MAXX “Bake it ‘Til You Make it” 6-Piece Baking Set
Kalorik MAXX “Bake it ‘Til You Make it” 6-Piece Baking Set

Kalorik MAXX® “Bake it ‘Til You Make it” 6-Piece Baking Set

$39.99

Stuffed mushrooms typically include breadcrumbs as a binder filler, but this added grain is unnecessary. Without it, you get a fresher and lighter taste, andit really lets the mushrooms, other veggies, sausage, and cheese shine.

Ingredients


Coconut oil spray
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
1/2 cup chopped white onion
1/4 cup chopped celery
1/2 cup bulk pork sausage
4 tablespoons chopped fresh parsley, divided
4 ounces cream cheese
4 tablespoons grated Parmesan cheese, divided1
6 ounces portobello mushrooms, brushed and stems removed

Instructions

1. Preheat the oven to 375°F. Lightly mist a 9-by-12-inch baking dish with coconut oil spray.

2. In a large skillet, heat the olive oil over medium heat. Add the garlic, onion, and celery, stir to combine, and cook for 2 minutes. Add the sausage, breaking it up into small pieces, and cook for 3 minutes,or until evenly browned. Add3 tablespoons of parsley and cook for 1 more minute.

3. Remove the skillet from the heat. Stir in the cream cheese and2 tablespoons of Parmesan until thoroughly combined.

4. Place the mushrooms in the baking dish, stuff them with the sausage mixture, and sprinkle with the remaining 2 tablespoons of Parmesan.

5. Transfer the baking dish to the oven, and bake for about 20 minutes or until the mush-rooms are fork-tender. Place the mushrooms on a serving platter and sprinkle with the remaining chopped parsley.


SUBSTITUTION TIP: To make this dairy-free, use vegan cheese. Omit the sausage to make this dish vegetarian.


6 servings
Prep time 15 minutes
Cook time 35 minutes

Excerpt from Grain-Free Cookbook For Beginners, by Cheryl McColgan, published by Rockridge Press. Copyright © 2022 by Callisto Media, Inc. All rights reserved. For more great grain-free, keto-friendly recipes, please visit Cheryl at HealNourishGrow.com