Name: Teriyaki Stuffed Mushrooms
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Ingredients: 450 g white mushrooms, (large if possible); 4 tablespoons gluten free teriyaki sauce (, divided); 3 tablespoons olive oil; 450 g Italian sausage (, removed from the casings); 4 spring onions (, minced); 115 g soft cheese, (or dairy free alternative); 30 g gluten free panko breadcrumbs; Salt and pepper to taste

Teriyaki Stuffed Mushrooms

Serves:

Cuisine:

Prep time:

Cook Time:

Total Time:

24 appetizers

American, Asian

1 5

What you'll need

450 g white mushrooms, large if possible
4 tablespoons gluten free teriyaki sauce , divided
3 tablespoons olive oil
450 g Italian sausage , removed from the casings
4 spring onions , minced
115 g soft cheese, or dairy free alternative
30 g gluten free panko breadcrumbs
Salt and pepper to taste

Method:

Wipe mushrooms clean with a damp cloth and remove the stems. Finely chop the stems and reserve.
In a large mixing bowl, combine 3 tablespoons of teriyaki sauce with the olive oil. Add the mushrooms, toss to coat, and let sit.
Preheat oven to 160°c. Line baking tray with parchment paper.
In a large pan, cook the sausage over medium heat until browned and fully cooked. Add the chopped mushroom stems, spring onions, and remaining 1 tablespoon of teriyaki sauce. Cook, stirring occasionally, for 3-4 minutes. Add the soft cheese and cook, stirring, until the cheese is fully melted. Stir in the breadcrumbs.
Stuff the mushroom caps with the sausage mixture. Place on prepared baking tray and bake for 35 minutes. Serve hot.

Nutrition

N/A

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