Gluten-Free Stuffed Mushroom

June 26, 2016

It's Sunday today and I'm inside cooking because it's too hot outside. 90 F today and very sunny. I like the sunny part but I wish it's not this hot. I shouldn't complain because i'll take hot anytime than being in a very cold area. 

 

I don't miss the east coast one bit because of the cold. I miss my friends and family though. It's not fun not having anyone here on the west coast. Anyway, I'm going to be 27 in three days!!! three daysssss!!! I know! I can't believe it. I feel like I haven't done enough or I feel that I should be doing something else with my life. I don't mind blogging everyday but blogging doesn't pay bills so I always feel like I have to find something else. And that makes me unhappy. I feel confused right now. I feel like I haven't accomplished a lot compare a normal 27 years old have. I don't know. I feel confused.

 

Anyway, before I turn this to an emotional diary, I will stop talking about myself and I'll talk more about you! I hope you are all having a great weekend. Summer is here and I hope you all have all amazing relaxing plans with your family and friends!!!. 

 For my birthday, I plan to bake myself a cake. I'm still deciding what I want to bake. Any ideas? I want something colorful, and easy to make. I will also go to Jolibee that's near my house. AGH! I haven't had Jolibee in so long and I miss it. That will definitely be a treat to myself!

 

I will let you know what I decide to bake on my birthday! I will let you know! xoxo

 Ingredients:

1 (8 ounce) cream cheese

12 ounces white mushrooms

1 (8 ounce) sausage 

1 egg yolk 

1/2 cup dry gluten-free bread crumbs 

1 teaspoon red pepper flakes

salt and pepper

 

Directions: 

1. In a medium skillet, brown the sausage. Season with salt, pepper and red pepper flakes. Set aside

2. In a bowl, combine, egg yolk, cream cheese and bread crumbs. Mix evenly,

3. Combine the sausage mixture with the cream cheese mixture. Set aside.

4.  Preheat oven to 350 F

5. Separate caps and stems of the mushroom.

6. Scoop and fill the mushroom. Repeat until the sausage and cream cheese mixture is gone.

7. Place all mushroom filled in baking dish

8. Bake for 30 -40 minutes

9. Serve hot. 

 

 

 

 

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ANNA'S EVERYDAY
COOKING TIPS

#1 

Take away the stress by prepping the night before. Cooking will be much more relaxing. 

 

#2
Don't be afraid to adjust the seasonings the recipe requires you to have. 

 

#3

Never rush cooking! 

 

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