My aunt makes these stuffed mushrooms every year around the holidays and they disappear in minutes. I never thought to try to make them since hers have a good amount of breadcrumbs, but recently when I was missing home, I decided to give it a go without the breadcrumbs and the results were delicious. Not only are they packed with flavor, they are easy to make and will please almost any crowd. I prefer to make them with sausage but you could also use ground chicken, beef, pork, or turkey depending on what you have around.
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- 8 U portobello mushrooms
- 1.33 lbs. lean ground turkey sausage
- 1/2 U onion
- 2 U celery ribs
- 1 U carrot, peeled
- 1 U green pepper, seeded
- 1 U garlic clove
- 1/4 cup parsley
- 1/4 cup Parmesan (leave out for Paleo, Whole30®)
- 1/2 tsp. paprika
- 1/2 tsp. black pepper
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. salt
- 1/4 tsp. oregano
- 1/4 tsp. thyme
- 1 U egg
Preheat the oven to 400 degrees. Remove the stems from the mushrooms and set aside.
Heat a skillet over medium heat. Add the sausage and cook for 4-6 minutes until browned.
Meanwhile add the mushroom stems, onion, celery, carrots, green pepper, and garlic to a food processor. Pulse until finely diced.
Add this mixture to the skillet and cook 3-4 minutes.
Add the sausage and vegetable mixture back to the food processor. Add the parsley, Parmesan, all the spices, and egg to the food processor. Pulse until it just come together.
Stuff into mushroom caps. Bake for 15-18 minutes until tops are golden brown and mushrooms are tender.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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