Sometimes I’m craving all the flavors of a pasta bolognese, but not all the starch and calories from the pasta. Enter my easy stuffed Italian mushrooms. These low carb and gluten free stuffed mushrooms make an impressive appetizer or a delicious Italian dinner! A great appetizer to bring to a dinner party or potluck, these stuffed Italian mushrooms are a crowd favorite and kid-friendly, too!
Stuffed Mushrooms Ingredients
What I love about this easy stuffed mushroom recipe is that there’s no fancy ingredients. I used a lean ground beef, some basic aromatics, a package of mushrooms, some plain tomato sauce, simple Italian seasoning, and a few slices of provolone cheese.
Most recipes for stuffed mushrooms call for breadcrumbs and lots of butter. My lightened-up recipe uses neither.
How to make Stuffed Italian Mushrooms
You’ll start off by cleaning and removing the stems from your mushrooms. Finely chop the stems and set aside – we’ll be adding this to our filling!
Next you’ll want to preheat your oven and line a baking sheet with parchment paper. Lightly spray with oil, and line up the mushrooms.
Next, we’ll start our Italian mushroom filling. Saute the mushroom stems and onion and garlic in olive oil until fragrant, and the water from the mushroom stems has cooked out – about 3-4 minutes.
Next you’ll add in your lean ground beef and cook until brown. I used a 96% lean ground beef and had no grease to drain. If you use a higher fat ground beef, you will need to drain off any grease.
Next, add in your tomato sauce and seasoning, and cook until sauce has reduced.
Add in chopped parsley and stir to combine. The Italian mushroom filling is ready!
Next you’ll fill the mushroom caps with the meat sauce. I like to mound the sauce over the mushrooms.
Note: you’ll have some of the sauce left over. I like to serve my Italian mushrooms over a bed of the remaining sauce.
Top each mushroom cap with a bit of provolone cheese.
And finally, top each slice of cheese with a sprinkle of parsley. Bake until Italian mushrooms are cooked through.
How to serve Stuffed Italian Mushrooms
My favorite way to serve these gluten free stuffed mushrooms is with a simple green salad. This is also a great dish to bring along to a dinner party or potluck, and makes a great game day snack!
My family loves to eat these stuffed Italian mushrooms served on top of the remaining meat sauce.
If you love Italian flavors, make sure you check out my protein lasagna recipe too!
Stuffed Italian Mushrooms (Gluten Free)
Ingredients
- 24 oz (680g) mushrooms
- 2 tsp (9g) olive oil
- 1/2 (60g) small onion, fine chopped
- 2 cloves garlic, minced
- 1 lb (454g) lean ground beef (I used 96%)
- 3/4 tsp salt
- 2 cans 8oz tomato sauce
- 1/2 tsp oregano
- 1/2 tsp basil
- 1/4-1/2 tsp red pepper flakes
- 2 slices (40g) provolone cheese
- 1 tbsp parsley, chopped
Instructions
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Clean mushroom and remove stems. Finely chop mushroom stems.
- Heat a large skillet over medium-high heat. Add 2 tsp of olive oil
- Once pan is hot, add mushroom stems, chopped onion and garlic to the pan and saute for 3-4 minutes until fragrant, and moisture from the mushrooms has cooked out.
- Add your lean ground beef and cook until brown. I used a very lean ground beef so I didn't have any fat to drain. If you use a higher fat ground beef, you'll want to drain off the fat.
- Add in your tomato sauce, salt, basil, oregano and red pepper flakes.
- Stir and continue to cook until sauce is reduced, about 3 minutes.
- Fill mushroom caps with meat sauce. Note, there will be some sauce remaining. I like to serve the baked Italian mushrooms on a bed of meat sauce.
- Top each mushroom cap with a small piece of provolone cheese and a sprinkle of parsley.
- Bake in the oven for 20 minutes or until mushrooms are tender and cheese is melted.
- Serve Italian Mushrooms on a bed of meat sauce with a green salad or your favorite vegetables!
NOTE
Nutrition information for this recipe is provided below. For more information on the nutrition facts provided on this site, please visit our nutrition disclaimer.
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