Gluten-Free Teriyaki Stuffed Mushrooms Recipe
Servings: 24 appetizers
Calories: 118kcal
Ingredients
- 1 pound large white button mushrooms
- 4 tablespoons San-J Teriyaki Sauce , divided
- 3 tablespoons olive oil
- 1 pound Italian sausage , removed from the casings
- 4 green onions , minced
- 4 ounces cream cheese
- ½ cup gluten-free panko breadcrumbs
- Salt and pepper to taste
Instructions
- 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 teriyaki sauce with the olive oil. Add the mushrooms, toss to coat, and let sit.
- Preheat oven to 325 degrees. Line baking sheet with parchment paper.
- In a large skillet, cook the sausage over medium heat until browned and fully cooked. Add the chopped mushroom stems, green onions, and remaining 1 tablespoon of teriyaki sauce. Cook, stirring occasionally, for 3-4 minutes. Add the cream cheese and cook, stirring, until the cheese is fully melted. Stir in the bread crumbs.
- Stuff the mushroom caps with the sausage mixture. Place on prepared baking sheets and bake for 35 minutes. Serve hot.
Nutrition
Calories: 118kcal | Carbohydrates: 4g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 283mg | Potassium: 127mg | Fiber: 1g | Sugar: 1g | Vitamin A: 83IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg