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.
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
Chop and prep vegetables and set aside,
Remove mushroom stems and toss mushrooms with 1 tsp of olive oil
Preheat Oven to 350 degrees F.
Add white wine to jelly roll or 9x11 pan
Place mushroom caps in white wine, add just enough water to coat bottom of pan, roast for 10min
Brown sage pork sausage over medium heat, drain off fat.
Add cauli rice, green onion, red pepper and garlic to browned pork, saute until softened.
Add bread crumbs to pork mixture, combine
Add Creole seasoning, Salt and pepper if needed
Drain excess water from partially roasted mushroom caps
Stuff with Pork mixture, return to pain with wine bath
Bake at 350 for 15-20mins (depending on size of mushroom caps) until lightly browned
Remove from oven, sprinkle with parsley if so desired.
Recipe by Mom's Saving Grace at https://www.momsavinggrace.com/2016/12/09/cauli-rice-and-sausage-stuffed-mushrooms/