Sausage Stuffed Mushrooms with Peppers, & Onions
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.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Servings: 6 large stuffed mushrooms
- 1 lb Italian sausage casings removed (pork or turkey work well)
- 1/2 of a medium sweet pepper chopped
- 1/2 of a medium onion chopped
- 1 clove garlic minced
- 1/4 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 of salt
- 1/8 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.
Serving: 1stuffed mushrooms | Calories: 386kcal | Carbohydrates: 4g | Protein: 18g | Fat: 32g | Saturated Fat: 12g | Cholesterol: 104mg | Sodium: 712mg | Potassium: 313mg | Fiber: 1g | Sugar: 1g | Vitamin A: 525IU | Vitamin C: 15.4mg | Calcium: 159mg | Iron: 1.5mg