Back to all Recipes

Teriyaki Stuffed Mushrooms

24

Special Diet

Gluten-Free

Course

Appetizer

Main Ingredient

Pork

Occasion

Holidays, Entertaining

Ingredients

  • 1 pound Large white button mushrooms
  • 4 tablespoons San-J Teriyaki Sauce divided
  • 3 tablespoons Olive oil
  • 1 pound Italian sausage removed from the casings
  • 4 Green onions minced
  • 4 ounces Cream cheese
  • ½ cup Gluten free panko bread crumbs
  • To taste: Salt and pepper
  • For garnish: Fresh parsley

Directions

  • Wipe mushrooms clean with a damp cloth and remove the stems. Finely chop the stems and reserve.
  • In a large mixing bowl, combine 3 tablespoons teriyaki sauce with the olive oil. Add the mushrooms, toss to coat, and let sit.
  • Preheat the oven to 325 degrees. Line a baking sheet with parchment paper.
  • In a large skillet, cook the sausage over medium heat until browned and fully cooked. Add the chopped mushroom stems, green onions, and remaining tablespoon of teriyaki sauce. Cook, stirring occasionally, for 3-4 minutes. Add the cream cheese and cook, stirring, until the cheese is fully melted. Stir in the bread crumbs.
  • Stuff the mushroom caps with the sausage mixture. Place on the prepared baking sheets and bake for 35 minutes. Serve hot.

* The Gluten Free recipes that appear in this website incorporate a variety of San-J's products that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.

Leave a Reply

Your email address will not be published.

Recipe Rating




During the COVID-19 pandemic, we're here for you. Read more about our enhanced product safety measures for our customers and our staff.
This is default text for notification bar