How to Prepare Yummy Meat Stuffing Filled Stuffed Mushrooms

Meat Stuffing Filled Stuffed Mushrooms. Spray a baking dish large enough to hold mushrooms in one layer with baking spray. In a skillet cook pepperoni, bacon and sausage until sausage is cooked and pepperoni and bacon are crispy, remove as. Into same skillet add the chopped mushroom stems, celery, onion and.

If you or your guests are following a low carb regime, these mushrooms are an excellent choice. Spoon out the gills and the base. Cook over medium high heat until evenly brown. You can cook Meat Stuffing Filled Stuffed Mushrooms using 19 ingredients and 7 steps. Here is how you cook that.

Ingredients of Meat Stuffing Filled Stuffed Mushrooms

1. It's 10 large of button mushrooms, stems removed, save and chop stems.
2. Prepare 6 slice of bacon.
3. It's 2 of sliced raw breakfast sausage.
4. Prepare 6 slice of pepperoni.
5. It's 1/4 cup of chopped onion.
6. Prepare 2 tbsp of chopped celery.
7. You need 1 tbsp of chopped carrot.
8. It's 2 of minced garlic cloves.
9. It's 1 cup of dry herb stuffing bread crumb mix, such as stove top or pepperage farms brands.
10. Prepare 1/2 cup of low sodium chicken broth.
11. Prepare 1 tbsp of butter.
12. You need 1 tbsp of cream, any type you have, even whole milk will be fine.
13. You need 1/4 tsp of black pepper.
14. You need 1 tsp of hot sauce, such as franks brand.
15. Prepare 10 of thin slices cherry tomato.
16. You need 1 3/4 cup of shredded mixed cheeses, I used italian four cheese blend and sharp cheddar.
17. You need 1 of FOR GARNISH.
18. Prepare 1/4 cup of chopped green onions.
19. Prepare 1 tsp of red pepper flakes, optional.

Mix well and then stir in egg and mayonnaise. Use a small cookie scoop to mound filling onto each mushroom cap. Prepare bacon by trimming off excess fat. Cook in a skillet over medium heat.

Meat Stuffing Filled Stuffed Mushrooms instructions

1. Preheat oven to 400. Spray a baking dish large enough to hold mushrooms in one layer with baking spray..
2. In a skillet cook pepperoni, bacon and sausage until sausage is cooked and pepperoni and bacon are crispy, remove as done to rest on paper towl lined plate..
3. Into same skillet add the chopped mushroom stems, celery, onion and carrot soften in the oils left by the meats, add garlic cook just a minute then add chicken broth, butter, and cream, pepper and hot sauce.Bring to a boil, add stuffing, turn off heat and gently combine..
4. Reserve half of bacon to top mushrooms with. Crumble remaining bacon and pepperoni and add to stuffing mixture also add sausage and 1 cup of the cheese, combine gently..
5. Fill each mushroom cap evenly with stuffing / cheese mixture. Top each with a cherry tomato slice, then evenly top mushrooms with remaing cheese, finally add bacon secure topping with a toothpick..
6. Bake about 35 to 40 minutes until mushrooms are tender and hot.
7. Garnish with green onions and red pepper flakes if using.

Cook to golden brown on both sides. Cut the jalapeño peppers and red onion into thin slices. Cut the golden brown bacon into small squares. These paleo-friendly stuffed mushrooms use a mixture of ground turkey, garlic, herbs, and some finely chopped water chestnuts as a filling. With no breadcrumbs, wheat, or flours, these mushrooms are also gluten-free.