Gluten-Free Teriyaki Stuffed Mushrooms Recipe

Ingredients

• 1 pound large white button mushrooms
• 4 tablespoons San-J Teriyaki Sauce (, divided)
• 3 tablespoons olive oil
• 1 pound Italian sausage (, removed from the casings)
• 4 green onions (, minced)
• 4 ounces cream cheese
• 1/2 cup gluten-free panko breadcrumbs
• Salt and pepper to taste

Instructions

1. 1

   Wipe mushrooms clean with a damp cloth and remove the stems. Finely chop the stems and reserve.

2. 2

   In a large mixing bowl, combine 3 tablespoons teriyaki sauce with the olive oil. Add the mushrooms, toss to coat, and let sit.

3. 3

   Preheat oven to 325 degrees. Line baking sheet with parchment paper.

4. 4

   In a large skillet, cook the sausage over medium heat until browned and fully cooked. Add the chopped mushroom stems, green onions, and remaining 1 tablespoon of teriyaki sauce. Cook, stirring occasionally, for 3-4 minutes. Add the cream cheese and cook, stirring, until the cheese is fully melted. Stir in the bread crumbs.

5. 5

   Stuff the mushroom caps with the sausage mixture. Place on prepared baking sheets and bake for 35 minutes. Serve hot.