Gluten-Free JOC Appetizer: Sausage-Stuffed Mushrooms with Gremolata

Ingredients:

12 large gluten-free mushrooms, cleaned and stems removed
1/2 pound gluten-free Italian sausage, casings removed
1/2 cup gluten-free breadcrumbs
1/4 cup grated gluten-free Parmesan cheese
2 cloves garlic, minced
2 tablespoons fresh parsley, finely chopped
1 lemon, zest only
1/4 teaspoon salt
1/4 teaspoon black pepper

Instructions:

Preheat your oven to 375°F (190°C).

In a skillet over medium heat, cook the gluten-free Italian sausage until browned and crumbled. Drain any excess grease.

In a bowl, combine the cooked sausage, gluten-free breadcrumbs, grated Parmesan cheese, minced garlic, salt, and black pepper. Mix until well combined.

Stuff each cleaned mushroom cap with the sausage and breadcrumb mixture, pressing it down gently.

Place the stuffed mushrooms on a baking sheet lined with parchment paper or in a greased baking dish.

Bake in the preheated oven for about 20-25 minutes, or until the mushrooms are tender and the stuffing is golden brown.

While the mushrooms are baking, prepare the gremolata by mixing together the finely chopped fresh parsley and the lemon zest.

Once the mushrooms are done, remove them from the oven and sprinkle the gremolata mixture over the top of each stuffed mushroom.

Serve your gluten-free Sausage-Stuffed Mushrooms with Gremolata as a delightful appetizer for your next gathering. Enjoy!