Sausage Stuffed Mushrooms

This recipe is great for both a meal and an appetizer, easy to make and to size up for a crowd! Can be made gluten free and vegan with ease!!

Ingredients:
24 large mushrooms stems removed and reserved
1 lb. mild Italian sausage (500g)
1 yellow medium onion, diced
1 stalk celery, diced
2 cloves garlic, diced
½ c bread crumbs
½ c Parmesan cheese grated (reserve 1 tablespoon)
1 oz. cream cheese (50g)
1 egg
½ t salt
½ t black pepper
¼ t red pepper flakes
1 T olive oil

Method:
Preheat oven to 180c degrees. Clean the mushrooms with a damp paper towel. Chop the mushroom stems, and dice the onions and celery. In a large frying pan, over medium heat, add the olive oil. When hot, add the chopped mushroom stems, onions, celery. Season with salt, pepper, and red pepper flakes. Sauté for about 4 minutes, until the vegetables just start to soften. Add the garlic & saute until it becomes fragrant, about 30 seconds, remove from heat. Allow to cool. Combine mild Italian sausage, bread crumbs and cheeses. Add the sauteed vegetables, bread crumbs, and egg. Mix by hand until just combined. Stuff mushrooms, and set in an oven proof dish, or baking sheet. Sprinkle the top of the mushrooms, with a good pinch of the Parmesan cheese. Bake in the oven uncovered for 30 minutes. Remove from the oven. Set temperature to broil, and insert under the broiler. Broil until the tops turns golden brown – about 4-5 minutes depending upon your oven. Feel free to garnish with a little fresh parsley. Serve and enjoy!

Notes: Here are some fun thing to try to customize the dish to your specific needs! Try it “as is”, or with these simple changes!
Variations – Make gluten-free by using gluten free bread crumbs.
Enjoy vegetarian stuffed mushrooms by omitting the sausage. Substitute with chick peas or add some quinoa – delicious!
For a kick of heat, use hot Italian sausage, instead of mild, and consider adding just a pinch of cayenne pepper.

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