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.
Start with the green onions.
Add them to the green onion, sauté, and then add the garlic.
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.
Cheers and Enjoy!
Sausage Stuffed Mushrooms
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
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.