Gluten-Free JOC Appetizer: Stuffed Portobello Mushrooms

Ingredients:

4 large Portobello mushrooms, cleaned with stems removed (ensure they're gluten-free)
1/2 cup gluten-free Italian sausage, cooked and crumbled
1/2 cup gluten-free breadcrumbs
1/4 cup grated Parmesan cheese (ensure it's gluten-free)
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped
2 tablespoons olive oil
Salt and black pepper, to taste
Chopped fresh basil leaves, for garnish

Instructions:

Preheat your oven to 375°F (190°C).

In a mixing bowl, combine the cooked and crumbled gluten-free Italian sausage, gluten-free breadcrumbs, grated Parmesan cheese (ensure it's gluten-free), minced garlic, chopped fresh parsley, and olive oil. Mix until the filling is well combined.

Place the cleaned Portobello mushrooms on a baking sheet.

Fill each mushroom cap with a generous portion of the sausage and breadcrumb mixture, pressing it down gently to pack it.

Season the stuffed mushrooms with salt and black pepper to taste.

Drizzle a little more olive oil over the top of the stuffed mushrooms.

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

Remove the Stuffed Portobello Mushrooms from the oven.

Garnish with chopped fresh basil leaves for added flavor and presentation.

Serve these gluten-free Stuffed Portobello Mushrooms as a hearty and savory appetizer!

Enjoy!