Stuffed Mushrooms

 

 Time for a super easy super yummy holiday appetizer.

This is one of the most requested from my friends and family, and I always oblige because it’s one of my favorites as well.  I usually make these with turkey sausage and low fat cream cheese so they are also fairly diet friendly.

Here’s what you’ll need: white and crimini mushrooms, grated parmesan cheese, cream cheese, spicy turkey sausage, garlic, green onions, and bread crumbs.

1

Start with the green onions.

2Chop them up.

3Remove the sausage from the casing, and brown in a sauté pan.

6While the sausage is browning, remove all the caps from the mushrooms and reserve for later.

5Here they all are…

10Once the sausage is brown, remove from pan and set aside.  Add the green onions.

8

If you haven’t already, open the bubbly or wine and pour yourself a glass.  As a general rule, you should never cook without a glass of wine.  7Chop the mushroom caps.

9

Add them to the green onion, sauté, and then add the garlic.

11I use a food processor to crumble the sausage into very small pieces.  This makes it much easier to mix with all the other ingredients and stuff the mushrooms.

If you don’t have/want to use a food processor, you will need to crumble the sausage as small as you can while it’s cooking.

12Add the sausage to the pan with the cream cheese, breadcrumbs, and parmesan cheese.

13Mix it all together and use a spoon to ‘stuff” the mushrooms.  I like to round the tops and be sure they are extra full.

14Bake at 375 for about 20 minutes until the tops are golden.  Garnish with chopped green onions or chives.

15

Cheers and Enjoy!

Sausage Stuffed Mushrooms

Ingredients

1 1/4 pound spicy turkey sausage (casings removed)

32 ounces mushrooms, white and crimini

¼ cup chopped garlic

8 ounces light cream cheese

1/3 cup grated parmesan cheese

1/3 cup plain breadcrumbs

8 green onions

Directions

Preheat oven to 375 degrees. Heat a sauté pan over medium heat and add turkey sausage (removed from casing). Crumble sausage and cook until browned and cooked through.  Chop green onions and set aside. Remove stems from mushrooms, chop stems and set aside.  Once sausage has browned remove from pan and let cool.  Add green onions, chopped mushroom stems, and garlic and sauté.  Transfer sausage to a food processor and crumble.  Return the crumbled sausage to the pan and add the cream cheese, parmesan cheese, and breadcrumbs.  Remove from heat, and mix together.  Using a spoon, stuff mushrooms.  Bake at 375 for about 20 minutes until mushrooms and filling begin to turn golden brown.

Notes: This recipe can easily be cut in half, but I like to make a full batch of filling and freeze the leftovers.  The mushrooms can also be made a day ahead and stored in the refrigerator.

 

8 thoughts on “Stuffed Mushrooms

  1. Great post! Stuffed mushrooms, in all the many variations, remain one of my favorite foods. I’ve stuffed them with different sausages, crab, shrimp and more that I can’t remember right now. Some were really good, some were okay and a few were catastrophic failures (which is a shame, as much as I like mushrooms). I’ll be making them again, using this recipe, very soon. And, I agree, one should never cook without a glass of wine – unless it’s something that calls for a really good beer.

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    • I’m so glad you liked it! This recipes is pretty failsafe, but I too have made some catastrophic kitchen failures. 🙂 And I think you could easily pair a really good beer with these as well. Check back soon for a new stuffed mushroom recipe with bacon and gouda!

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  2. I love the way you lay out your blog. For us wannabes it helps a lot – I am very visual so I can work from what I see. When I am in Thailand in a month or so I am going to take a thai cooking class. I will steal some of your ideas and blog on that
    great job- good luck – bon appitit

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