Recipe of the Week: Stuffed Mushrooms with Broccoli Rabe and Sausage

These Italian stuffed mushrooms filled with broccoli rabe and sausage are the perfect festive holiday appetizer!

Ingredients

16 oz uncooked sweet Italian chicken sausage, casing removed

1 large shallot, chopped

3 cups uncooked broccoli rabe, Rapini, chopped, discard large stems, use thinner stems only

24 baby bella mushrooms, stems pulled, chopped and set aside / caps brush off to clean

2 garlic cloves, minced

1/2 teaspoon kosher salt

1/8 teaspoon black pepper

1/4 teaspoon crushed red pepper flakes

1-1/2 tablespoons fresh oregano, chopped

2 tablespoons fresh parsley, chopped

1 oz white wine

3 tablespoons grated Parmesan cheese

3 tablespoons plain breadcrumbs, or gluten-free crumbs

Directions

Preheat oven to 400F.

In a large skillet, add the sausage over medium-high heat and begin to break down with a spatula.

Add shallots and broccoli rabe and continue to break apart the sausage while cooking for about 7 minutes.

Add in the garlic, chopped mushroom stems, and the salt, peppers, oregano, parsley, and wine and cook over medium-low. Continue cooking 10 minutes, breaking down the sausage and cooking the wine down.

Remove from heat and place the sausage mix into a mixing bowl.

Allow the sausage mixture to cool for about 10 minutes.

Add in the bread crumbs and parmesan cheese and mix well.

Place mushroom caps on a baking sheet and fill each mushroom cap with the sausage mixture. Caps should be overfilled and not level.

Place in oven and cook for 20 minutes.

Nutrition

Servings: 3 Stuffed Mushrooms

Amount Per Serving

Calories: 121

Carbohydrates: 6g

Protein: 13g

Fat: 5.5g

Saturated Fat: 1.5g

Cholesterol: 45mg

Sodium: 422mg

Fiber: 1g

Sugar: 1.5g