I found some beautiful mushrooms at Costco recently that were the perfect size for stuffing, so I made them with a delicious sweet Italian sausage and veggie stuffing. My family indicated their approval by gobbling down the whole platter, so I thought it would be a good recipe to share. This recipe is gluten free as it skips the usual breadcrumb binder, but is not strictly Paleo as it does use cheese to hold it together.
Wipe down each mushroom and snap off the stems. Toss stems into the bowl of your food processor and place the mushrooms in a single layer on a baking sheet. Place the mushrooms into the pre-heating oven to soften and release some liquid while you prepare the stuffing.
Heat a large skillet on medium-high heat. Add oil and bulk sausage and begin to cook while breaking it down into crumbles with a spatula.
While the sausage is cooking, add garlic in with the mushroom stems already in the food processor and process by pulsing until finely chopped. Add celery, onion, peppers and parsley. Process by pulsing until the veggies are finely chopped.
If your sausage released a lot of liquid, drain it out before proceeding to the next step.
Add contents of processor to the skillet with the sausage and saute for approx 5 -8 minutes or until the veggies have softened and the sausage is cooked. Remove from heat and stir in the cheese, mixing well. Taste and add salt and pepper if needed.
Remove the mushroom caps from the oven and lay them out into a small, shallow baking tray. You want them to fit together pretty tightly but remain in a single layer.
Drop the stuffing down onto the mushrooms and pat it down lightly. You will likely have more stuffing than needed to fill the mushrooms so just layer it over the entire surface of the mushrooms.
Bake for 8 - 15 minutes or until the sausage looks nicely browned and crisped on top.
Use a pie server or spatula to scoop up mushrooms and extra stuffing for serving. This makes a delicious appetizer or side dish.