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Stuffed Mushrooms and Baby Red Peppers
Stuffing for Mushrooms and Peppers This will stuff four large mushrooms and three small peppers.
Servings (slide to adjust): servings
Calories per serving:
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Ingredients
- Stems of mushrooms, chopped
- 1 teaspoon shallots in oil
- ½ red pepper, chopped (not one of the ones to be stuffed!)
- ½ small white onion, chopped
- 1 tablespoon *olive oil
- ½ pound Italian sausage, bulk or skins removed
- ½ cup Panko Bread Crumbs
- ¼ cup milk
- ¼ cup Parmesan cheese
- Mushrooms and Peppers to be stuffed
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Ingredients necessary for the recipe step are in italic. Ingredient measurements may vary due to measurement tools used.
Instructions
- Put the oil in a heated skillet to medium. Put in the shallots, then the mushroom, then the pepper and onion. Saute on medium heat until the onions are translucent. Add the sausage, breaking it up and cook thoroughly, about 10 minutes on low.
- Remove the cookwell from the Nesco, and preheat it to 300 degrees.
- Take this mixture and put it into a food processor, adding the milk, bread crumbs, and cheese. Pulse a few times until all the ingredients are well mixed and smaller.
- Now, stuff the mushrooms and peppers generously. Put about 2 cups of water into the cookwell of the Nesco, and put the rack on top of the water. Place the mushrooms and peppers on top of the rack, cover and let steam until done - about 20 minutes.
- Enjoy!
Notes
If you do not have a Nesco, you could put the peppers and mushrooms in a steamer, or put a baking dish inside a larger baking dish filled with water and bake in a regular oven.
Enjoy!
Enjoy!
I am not a certified nutritionist or registered dietitian and any nutritional information on the-good-plate.com should only be used as a general guideline.