I feel like you can take almost any meal or dip and turn it into a stuffed mushroom lol. I like it because if its a dip, you don’t feel the need for chips if you put it in a mushroom. I have a few I have made, but I haven’t posted all the photos yet because I don’t want to overload my page with mushrooms lol.
Italian Sausage and Peppers is one of the easiest things to make when you don’t have much time, and it barely takes any ingredients. The only thing that would take time is if you use homemade Marinara Sauce…but I usually have small portions in the fridge. I will admit though, I like to cook my Italian sausage in a pan with 1 bottle of beer, covered, then I put it in the oven with all the peppers and sauce. I put an image of that dish below. Just in case you wanted to know how I do that 🙂
This is the recipe for the Sausage and Pepper Stuffed Mushrooms:
8 Mushroom Caps
2 Italian Sausage
1/4 green pepper, chopped
1/4 small onion, chopped
1/2 cup Marinara Sauce
Preheat your oven to 350 degrees.
Remove the stem and inside of the mushroom so you are just left with the mushroom cap.
Remove the casing from your Italian sausage and mix in a small bowl with the onion and green pepper.
Stuff your mushrooms with the mixture, and spoon the marinara sauce over the top. Line your mushrooms in a baking dish.
Bake uncovered in the oven for about 20 minutes until the sausage is cooked through.
Recipe makes 8 mushrooms
Each mushroom is 1.7 carbs
**You could make your own Italian sausage, but I didn’t in this recipe because I only used it to stuff 8 mushroom caps. Applegate Italian Sausage is good because its Organic, but you can use whatever you have at your local store.
**Below is my image for Sausage and Peppers as a dish…basically the same thing as above but in larger quantity, and the sausage is cooked in beer before it goes in the oven lol.