Cauli Rice and Sausage Stuffed Mushrooms

Oh man! These have to be the best thing I have ever put in my mouth. These stuffed mushrooms can be adapted to fit in your dietary requirements easily. The best flavor profile comes from using a Sage Pork Sausage but if that won’t fit in your macros, or Pork is a no go….subsitute 3 Sweet Italian Turkey Sausages, or Ground Turkey.  If you choose to use turkey, add a beaten egg to the stuffing mixture. Whatever protein substitution you choose, you MUST add sage (1/4 tsp) to make this flavor profile complete!

White wine is not required, but similar to the sage….it totally changes the flavor profile of this dish FOR THE BETTER. 

You can use packaged cauli-rice OR pulse a head of cauliflower in  your food processor and it yields a ton of cauli-rice. 

 I have made these both in the bite size version using cremini/portablella mushroom for appetizers, and also with Large Portabella mushroom caps that serve as your main course. To prevent your stuffing from being too soggy, roast the mushrooms in the water/wine bath for 10 mins before stuffing.

Drain off excess water and stuff. Place stuffed mushrooms back in wine bath and bake. WARNING these things are ADDICTING.

Cauli Rice and Sausage Stuffed Mushrooms

 

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Prep time

20 mins

Cook time

30 mins

Total time

50 mins

 

These Cauli Rice and Sausage Stuffed Mushrooms are addicting. Easily adaptable to fit your dietary requirements with any change in protein. If choosing a leaner meat, add a beaten egg, if you also choose to eliminate the bread add and additional beaten egg as a binder.

Author: Mom's Saving Grace

Serves: varies

Ingredients

• ½lb Tennessee Pride Sage Sausage, browned and drained of fat
• 2 green onions chopped
• ½ red pepper, seeds removed, chopped
• 2-3 cloves of garlic, peeled and chopped
• ½ head of cauliflower pulsed in a food processor, fine or 1 package of cauli rice
• 2 slices of wheat or ezekial bread, chopped or pulsed in food processor (if eliminated add 1 egg)
• 1 tsp of creole seasoning (Tony Chachere's)
• Salt and Pepper to taste
• 1 package of Cremini Mushrooms, stems removed
• 1tsp Olive Oil
• ¼ cup white wine
• ¼ cup of water (more or less- enough to cover bottom or jellyroll or 9x11 pan)

Instructions

1. Chop and prep vegetables and set aside,
2. Remove mushroom stems and toss mushrooms with 1 tsp of olive oil
3. Preheat Oven to 350 degrees F.
4. Add white wine to jelly roll or 9x11 pan
5. Place mushroom caps in white wine, add just enough water to coat bottom of pan, roast for 10min
6. Brown sage pork sausage over medium heat, drain off fat.
7. Add cauli rice, green onion, red pepper and garlic to browned pork, saute until softened.
8. Add bread crumbs to pork mixture, combine
9. Add Creole seasoning, Salt and pepper if needed
10. Drain excess water from partially roasted mushroom caps
11. Stuff with Pork mixture, return to pain with wine bath
12. Bake at 350 for 15-20mins (depending on size of mushroom caps) until lightly browned
13. Remove from oven, sprinkle with parsley if so desired.

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