Italian Sausage Stuffed Mushrooms
Serves 4-‐6
Ingredients
Oil for spraying
1-‐ pound bulk Italian sausage
½ cup minced red bell peppers
1 cup minced onion
½ cup minces celery
3 garlic cloves, minced
½ cup bread crumbs
2 tablespoons half and half
½ cup shredded mozzarella
¼ teaspoon sea salt
¼ teaspoon freshly ground pepper
¼ teaspoon dried oregano
12 jumbo stuffing mushrooms
½ cup shredded parmesan cheese
Instruc^ons
1. Divide sausage into 2-‐inch pieces and place into air fryer without
overcrowding, work in batches;
2. Set <mer for 4 minutes and temperature for 400 degrees.
3. As batches are completed, set on a paper towel lined plate to drain.
4. Carefully discard grease and wipe out boHom of air fryer.
5. Preheat a sauté pan over medium heat, spray with oil and add minced
vegetables.
6. Sauté un<l tender and remove to a food processor.
7. Add cooked sausage and remaining ingredients to the bowl of a food
processor and pulse un<l well mixed and somewhat fine.
8. Wipe mushrooms clean, remove stems, and spoon out gills.
9. Fill each mushroom with a generous, mounding amount of sausage mixture,
and top each with parmesan cheese.
10. Place 6 mushrooms into the air fryer and spray with oil.
11. Set <mer for 10 minutes and temperature for 400 degrees.
12. When cooking is complete, remove mushrooms to a plaHer, and repeat with
remaining 6 mushrooms.
13. Serve warm.
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