Tutorial Prepare Tasty Meat Stuffing Filled Stuffed Mushrooms

Meat Stuffing Filled Stuffed Mushrooms. This tasty appetizer seasoned with thyme, oregano, and savory. When cleaning mushrooms, don't run them under water. They are like little sponges, and will absorb it; just wipe them clean with a damp towel.

These stuffed mushrooms boast a savory filling made with browned and crumbled sweet Italian sausage and Parmesan cheese. The mushrooms are not only delicious; they're low carb! If you or your guests are following a low carb regime, these mushrooms are an excellent choice. You can have Meat Stuffing Filled Stuffed Mushrooms using 19 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Meat Stuffing Filled Stuffed Mushrooms

1. You need 10 large of button mushrooms, stems removed, save and chop stems.
2. You need 6 slice of bacon.
3. Prepare 2 of sliced raw breakfast sausage.
4. It's 6 slice of pepperoni.
5. It's 1/4 cup of chopped onion.
6. You need 2 tbsp of chopped celery.
7. You need 1 tbsp of chopped carrot.
8. It's 2 of minced garlic cloves.
9. It's 1 cup of dry herb stuffing bread crumb mix, such as stove top or pepperage farms brands.
10. Prepare 1/2 cup of low sodium chicken broth.
11. It's 1 tbsp of butter.
12. It's 1 tbsp of cream, any type you have, even whole milk will be fine.
13. It's 1/4 tsp of black pepper.
14. Prepare 1 tsp of hot sauce, such as franks brand.
15. Prepare 10 of thin slices cherry tomato.
16. It's 1 3/4 cup of shredded mixed cheeses, I used italian four cheese blend and sharp cheddar.
17. Prepare 1 of FOR GARNISH.
18. Prepare 1/4 cup of chopped green onions.
19. It's 1 tsp of red pepper flakes, optional.

To make stuffed portobellos you may need additional filling, depending on how big they run. Cook chopped stems with onion, garlic, and peppers. Add breadcrumbs to make a doughy mixture and fill the caps. Use a small cookie scoop to mound filling onto each mushroom cap.

Meat Stuffing Filled Stuffed Mushrooms step by step

1. Preheat oven to 400. Spray a baking dish large enough to hold mushrooms in one layer with baking spray..
2. In a skillet cook pepperoni, bacon and sausage until sausage is cooked and pepperoni and bacon are crispy, remove as done to rest on paper towl lined plate..
3. Into same skillet add the chopped mushroom stems, celery, onion and carrot soften in the oils left by the meats, add garlic cook just a minute then add chicken broth, butter, and cream, pepper and hot sauce.Bring to a boil, add stuffing, turn off heat and gently combine..
4. Reserve half of bacon to top mushrooms with. Crumble remaining bacon and pepperoni and add to stuffing mixture also add sausage and 1 cup of the cheese, combine gently..
5. Fill each mushroom cap evenly with stuffing / cheese mixture. Top each with a cherry tomato slice, then evenly top mushrooms with remaing cheese, finally add bacon secure topping with a toothpick..
6. Bake about 35 to 40 minutes until mushrooms are tender and hot.
7. Garnish with green onions and red pepper flakes if using.

Melt butter and mix in garlic salt and drizzle over the filled mushrooms. Mound a generous portion of the shredded parmesan cheese on top of each filled mushroom. Note: For softer, melted cheese, you may want to use mozzarella cheese or brick cheese for the topping. Add bread crumbs, parsley, thyme, salt and pepper; saute until crumbs are lightly browned. Spoon over meat layer; cover with remaining meat mixture and press down.