These Gluten Free Stuffed Mushrooms are the perfect appetizer for parties, family gatherings and game day celebrations!
Spray a baking pan with non-stick cooking spray and place the mushroom caps on the pan.
Melt 1 tablespoon of butter in a pan over medium heat. Add the onion and garlic and cook for 3-4 minutes or until softened. Remove the onion mixture from the pan.
Add the sausage to the pan and cook for 5-6 minutes. Use a wooden spoon or spatula to break the sausage into smaller pieces.
Preheat oven to 375 degrees.
In a medium mixing bowl, place the onion mixture, sausage, cream cheese, parmesan cheese, and Colby Monterey Jack cheese. Stir until completely combined.
Use a 1-tablespoon scoop to transfer the sausage mixture to the mushroom caps.
In a small saucepan, melt the remaining 2 tablespoons of butter over medium heat.
Add the crushed cornflakes to the melted butter and stir to combine.
Sprinkle the cornflake mixture over the mushroom caps.
Bake for 20 minutes or until the tops are golden brown.
Serve and enjoy.