Teriyaki Stuffed Mushrooms

Serves:

Cuisine:

Prep time:

Cook Time:

Total Time:

24 appetizers

American, Asian

25 minutes

40 minutes

1 hour 5 minutes

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¬įc. 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

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