When I was growing up, my family was very fond of stuffed things: stuffed grape leaves, stuffed peppers, stuffed cabbage, stuffed zucchini, to name a few. But we didn’t have mushrooms–the ultimate umami mimi–so we’re making up for lost time. These are definitely hearty enough to serve as an entrée, especially when they’ve got a green veg or salad on the side to brighten them up!
Saucy Italian Stuffed Mushrooms
Makes 4 Servings
Ingredients:
- 16 large cremini (baby bella) mushrooms
- 1/2 red bell pepper, coarsely chopped
- 2 garlic cloves
- 2 tablespoons fresh parsley
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons raw coconut oil or extra-virgin olive oil
- 1 medium yellow onion
- 1 pound uncooked chicken sausage, casings removed (see Note in directions)
- 1/3 cup ground flaxseed
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- Nonstick olive or coconut oil cooking spray
- 1 cup prepared arrabbiata sauce*
- 1/4 cup freshly grated pecorino (optional)
Directions:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- Stem the mushrooms; put the stems in a food processor and set the caps aside in a bowl. Add the bell pepper, garlic, parsley, and olive oil to the food processor and pulse until finely chopped. Set aside.
- In a large skillet, melt 1 tablespoon of the coconut oil over medium heat. Add the onion and cook until translucent, about 8 minutes. Add the sausage and saute, breaking up the meat with tongs or the back of a spoon as it cooks, for about 10 minutes.
- Add the mushroom mixture, flaxseed, salt, and black pepper to the skillet and cook for another 3 to 4 minutes, until all the ingredients mesh together nicely. Remove from the heat.
- Mist each mushroom cap with cooking spray, then arrange them rounded-side down on the prepared baking sheet. Fill each one to the top and pack the mixture down with the back of the spoon. Sprinkle a little pecorino over each one and bake for 20 to 25 minutes, until the tops are nice and brown.
- Serve the mushrooms on a platter with a dollor of arrabbiata sauce on top of each.
NOTE: You can definitely use the same filling for any of the vessels I mentioned in the headnote. Stuff away! For a vegan swap, substitute one 16-ounce package sprouted tofu with 2 teaspoons coconut amino acids for the sausage.
TIP: Always remember to wash your fresh produce ingredients (i.e. chives, celery, etc) with Eat Cleaner Fruit & Veggie Wash before using.
FEBRUARY IS AMERICAN HEART MONTH
