Dairy-Free Sausage Stuffed Mushrooms
Dairy-Free Sausage Stuffed Mushrooms are a delectable appetizer that combines the savory flavors of Polidori sausage with earthy mushrooms, all without any dairy products. These flavorful stuffed mushrooms offer a satisfying blend of textures and tastes, making them a crowd-pleasing choice for those with dairy restrictions.
Made with:
Hot Italian Links
Hot Italian Links
10 minutes
20 minutes
30 minutes
Ingredients:
- 20 ounces baby bella mushrooms (2 packs)
- 1 pound Polidori Hot Italian Sausage uncooked, removed from casing
- 1/2 cup panko bread crumbs
- 1/4 cup parsley leaves chopped
Directions:
- Preheat oven to 375ºF. Spray a baking dish with non-stick spray.
- Cook Italian sausage over high heat for about 5 minutes, or until browned and fully cooked, using the spatula to break up the sausage.
- Transfer the cooked sausage to a large bowl and allow to cool for 5 minutes. Add the panko bread crumbs and parsley leaves, and mix well.
- Remove the stems from the mushrooms and set aside (they would be great for a homemade vegetable broth!). Stuff the mushrooms with the sausage mixture and place in a baking dish. Bake at 375ºF for 12-15 minutes, until the mushrooms are cooked and the sausage topping is nice and crispy. Serve immediately.
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