This past weekend, I was with some dear friends at the beach, and we were thumbing through some recipe books (no, I didn’t bring them…and, no, I don’t just talk about food with my friends :)). Anyway I found this stuffed sausage mushroom recipe that looked really good. See the picture below…
Yumm…Ok, my iphone picture of this picture isn’t so great but you’ll have just trust me that it looked really tasty.
Anyway, I thought, as good as this looks, there is no way I’m taking the time to stuff anything, but I was really craving the flavors of this recipe. So, with a few tweaks, and no actual stuffing, I ended up with this Sausage Mushroom Casserole, and, I have to say, it turned out really well! Quick, easy and delicious!!
Alice kept saying “Oh my gosh. oh my gosh. Mom, wow this is so good!” I literally had to grab it from her to take a quick picture before she devoured it. I have to agree with her, this dish is quite good. It will likely become a new weekly staple for us! Scott kept saying since we used Italian sausage that we should add some cheese and marinara or pizza sauce to it. I think I’ll try that next time. And I might also try this recipe again without the Italian sausage and just a plain sausage to really get the traditional stuffed mushroom appetizer taste. Regardless, I am happy to have this meal in my arsenal. I hope you all like it as much as we did!
We used Whole Foods mild Italian pork sausage and just took it all out of the casings. There were four so you can see they were a decent size….
Since I had my ulu knife to cut the mushrooms up with in the colandar, then I just chopped the celery and onion by hand. But if I didn’t have the ulu knife, I would have just put all of the veggies in the food processor to save some time.
- 4 mild itailian pork sausage (maybe about 3 oz each), take out of the casing
- 2 8 oz. packages of mushrooms, chopped
- 3 stalks celery, chopped
- 3 garlic cloves, minced
- small white or yellow onion or half of a medium onion, chopped
- 2-3 tbsp of butter
- 2 tbsp wine
- 1/2 tsp salt
- 1/2 cup gluten free bread crumbs
- Preheat your oven to 350.
- Chop (or food process) your mushrooms, celery and onion.
- Mince your garlic.
- Heat a large pan on high and add 2 tbsp of butter, minced garlic, and mushrooms.
- Cook for about 10 minutes or until the mushrooms start to brown. Pour out any extra liquid from the mushrooms.
- While that is cooking, heat your cast iron skillet (make the sausage brown and crispy!), take the sausage out of the casing and add it to your skillet or pan.
- Cook for about 10 minutes, stirring often, until no longer pink.
- Add the celery, onion and wine to the mushrooms and cook for about 5-7 minutes until they start to soften.
- Add the sausage, grease and all (trust me), to the pan of veggies.
- Add the gluten free bread crumbs to the mixture and stir.
- Cook for 35 minutes or until it gets brown and cripsy.
- We use our Ulu knife to cut up the mushrooms. I just put them in the colander and chop with my U shaped knife. You can get them on amazon.
- We love Kinnikinnick Gluten Free Panko Style Bread Crumbs. You can get them on vitacost.com or Whole foods.
- Optional: parmesan cheese mixed in or on top would be great! You could also try it with some tomato sauce for a change. My husband keeps saying "mmm,it's like a pizza". Not really what I was going for but he likes it nonetheless.
Natalia Gill - This looks like an easily modifiable paleo/Whole30 breakfast too. Yum!!
landriav - Thanks so much Natalia! I hope you guys like it if you make it. And yes love the breakfast idea!!