Looking for the perfect appetizer to bring to a friend's house? These stuffed mushrooms are HANDS DOWN the best stuffed mushrooms we've ever tasted. They are the perfect..pop in your mouth deliciousness. Oh and they're gluten-free and keto friendly!
1/3 lb Hot Italian Pork Sausage
4 Garlic Cloves
Take the pork out of the skillet, once browned and let cool. DO NOT RINSE THE SKILLET OUT! Set it aside, as we're going to use it again, and want the juices in there. If the pork is in big chunks, like the shot from above, it's best to break them down into smaller crumbles so that they are easily stuffed into the mushrooms!
Take your onion and garlic and slice into tiny pieces.
Grate the parmigiana cheese to a fine texture.
Rinse the mushrooms thoroughly in a strainer. You can use mushrooms other than the white buttons, but because they are nice and firm in texture, and the perfect size bite, these are the ones we recommend!
Take each mushroom and break the stem off. They should pop right off! Keep the stems and set them aside, as we are going to use them in the stuffing.
Chop the stems up into small pieces, about the same size as the garlic and onions.
Put your pork juice filled skillet back on the burner and add the onions. Saute for a few minutes and add the garlic and chopped mushroom stems. Pour in the white wine and let simmer for a few minutes.
Using a spoon, stuff each mushroom with as much filling as can fit into the stem hole of the mushroom, with a little coming out the top. Place each mushroom into a baking dish or on a cookie sheet. Using a cookie sheet will brown the mushrooms better. A baking dish, makes the mushrooms easier to transport, if you are taking them to a party! Either way, they both turn out delicious! Once all the mushrooms are stuffed, sprinkle with additional Italian Nut Crumbs and place in a 350 degrees oven for 20-25 minutes.
Pop the stuffed mushrooms out of the oven...and try not to eat every single one!
Seriously...these were gone in minutes!