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Stella products used in this recipe
Ingredients
- 35-40 medium size button mushrooms, wiped clean
- 2 tablespoons of olive oil
- ½ cup small diced peeled yellow onion
- ½ cup small diced red bell pepper
- ½ cup small diced green bell pepper
- 2 finely minced cloves of garlic
- 6 ounces of loose Italian sausage
- ¾ cup breadcrumbs
- ¾ cup Stella® Shredded Parmesan cheese
- 2 whisked large eggs
- salt and pepper to taste
Directions
Preheat the oven to 350°.
Remove the stems from the button mushrooms and place the mushrooms cap side down on a cookie sheet tray lined with parchment paper. Set aside.
Add the oil to a large frying pan over medium-low heat and cook the onions, peppers, and garlic for 5-7 minutes.
Next, add in the sausage and cook until it is cooked through and into small bite size pieces, about 5 minutes.
Mix in the breadcrumbs, parmesan cheese, eggs, and salt and pepper until completely combined.
Evenly stuff the mushrooms with the sausage mixture forming a cap overtop of the stemmed mushrooms.
Top off with a little extra breadcrumbs and shredded parmesan cheese and bake at 350° for 20-25 minutes or until browned and cooked through.
Serve.
- Prep
- 10
- Total
- 35
Bacon Wrapped Jalapeño Poppers
- Prep
- 10 min
- Total
- 30 min
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- Prep
- 5 mins
- Total
- 10 mins
