What better way to enjoy the flavors of sausage, peppers, and onions than mixed with cheese and stuffed into a mushroom? You won't miss eating a sausage sandwich with those big sub rolls after you try these Sausage Stuffed Mushrooms with Peppers, & Onions.
Sausage Stuffed Mushrooms with Peppers, & Onions
Sausage, peppers, and onions are one of my husband's favorite dinner combos. I decided to reinvent that combo for dinner the other night. We both love stuffed mushrooms but most of the time the ones on restaurant menus aren't gluten-free. I began making them at home whenever I could get nice big mushrooms at the farmer's market.
These were one of the best things I've ever eaten. And I promise I'm not just saying that. I couldn't believe how good they were. For every recipe that actually makes it on my blog, I have two more that don't. And two more that make it after being made a couple of times with tweaks along the way. These were amazing on the first attempt.
My husband ate three, my 9-year old ate ¾ of one, the baby ate the filling out of another, and I ate the rest. Including the biggest one since I had to use that one for my photo shoot. And I wished there were more. I'll be making more very soon.
How to Make Sausage Stuffed Mushrooms
To make my sausage stuffed mushrooms you need to brown the sausage, peppers, and onions. You can do this together and it only takes a few minutes.
Next, mix that with cheese, egg, and a little almond flour (or other low carb flour) and stuff it into the mushrooms. Bake the stuffed mushrooms and you'll have a great party appetizer or main course in no time!
Ingredients for Sausage Stuffed Mushrooms with Peppers, & Onions
Italian sausage, casings removed (pork or turkey work well)
sweet pepper, chopped
equal parts almond flour, coconut flour, and golden flax meal or bread crumbs of your choice
large mushrooms (mine were palm-sized) or medium mushrooms
salt and pepper
Make Ahead Stuffed Mushrooms
You can prep these sausage stuffed mushrooms up to a day ahead. Keep the filled mushrooms in the refrigerator and bake before serving. They may take 5-10 minutes longer to cook.
Love Stuffed Mushrooms? You need to try my other Mushroom Recipes:
Have leftover sausage? Try these Italian Sausage Meatballs!
- 1 lb Italian sausage casings removed (pork or turkey work well)
- ½ of a medium sweet pepper chopped
- ½ of a medium onion chopped
- 1 clove garlic minced
- ¼ cup bread crumbs of your choice Trim Healthy Mama Baking Blend, or my Local Blend Baking Mix (equal parts almond flour, coconut flour, and golden flax meal)
- 4 oz shredded mozzarella
- 1 oz shredded cheddar
- 1 egg
- 6 large mushrooms mine were palm sized or 12 medium mushrooms
- pinch salt
- ⅛ tsp pepper
- Preheat oven to 350.
- Clean the dirt off the mushrooms using a damp cloth. Remove stems from the mushrooms and discard, snack on while cooking, or use in another recipe.
- Cook sausage, onion, pepper, and garlic until the sausage is browned and the veggies are softened. I use a potato masher to break up the sausage. Remove from the heat and let cool in the pan for 10 minutes. Add the baking mix or bread crumbs, most of the cheeses (set aside a little to sprinkle on top), the egg, and the salt and pepper. Mix well.
- Spoon the sausage mixture into the mushrooms. Bake at 350 for 30-35 minutes until the cheese is bubbly, the filling is hot, and the mushrooms are softened. (If using smaller mushrooms reduce the cooking time).
- You can prep this up to a day ahead. Keep the filled mushrooms in the refrigerator and bake before serving. They may take 5-10 minutes longer to cook.
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