8ouncesmild gluten free Italian sausage, casings removed
4ouncescream cheese, softened
¼cupparmesan cheese, grated
½cupColby Monterey Jack cheese, shredded
⅓cupcornflakes, crushed
Instructions
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.
Notes
Cover the surface of your baking pan with non-stick cooking spray. The bottom of the mushroom caps may stick and you don’t want to leave any of the tasty bits behind.
Before using the cream cheese, allow it to come to room temperature.Softened cream cheese will mix up more easily than cream cheese right from the fridge.
To save time, I buy pre-grated and pre-shredded cheese from my local grocery store. You can grate and shred the cheese yourself, but I like the convenience of it being done for me.