Recipe by Miss Erin C.
I love stuffed mushrooms but I've had a hard time finding recipes that don't have seadood in them. Here's a great one with sausage.
Top Review by eightthirty
I used 1 lb ground pork in place of the turkey sausage. I only had two portobello (portabella) mushrooms so I used the remainder of the super yummy mixture to fill regular white mushrooms. I also used four slices of dark toasted wheat bread instead of seasoned bread crumbs. Reduce the amount of cayenne in 1/2 if you have small children as it is very spicy combined with pepper. I topped mine with sour cream for my 8 year old son. Overall, it's a spicy, creamy, cheesy, meat mix filling inside mushroom caps. I highly recommend it and it would be a smash in white mushroom caps at a party.
- 5 portabella mushrooms
- 1 turkey sausage, without casing
- 3 garlic cloves, peeled and chopped
- 1 tablespoon crushed garlic
- 1⁄2 teaspoon ground cayenne pepper
- 1 teaspoon ground black pepper
- 1⁄2 cup seasoned bread crumbs
- 1⁄2 cup cream cheese, softened
- 2 tablespoons grated parmesan cheese
Directions See How It's Made
- Remove stems from portobello mushrooms.
- Arrange the mushroom caps, bottoms up, on a medium baking sheet.
- Chop the stems and set aside.
- Place turkey sausage link on a small baking sheet.
- Cook uncovered in the preheated oven 15 minutes, or until the interior is no longer pink.
- Remove from heat and chop.
- In a medium saucepan over medium heat, mix together chopped mushroom stems, chopped sausage, chopped garlic, crushed garlic, cayenne pepper, black pepper and seasoned bread crumbs.
- Slowly cook and stir 5 to 7 minutes, or until bread crumbs begin to brown.
- Remove from heat, allow to cool approximately 10 minutes and transfer to a medium bowl.
- Preheat oven to 350 degrees F (175 degrees C).
- Mix cream cheese and Parmesan cheese into the mushroom stem mixture.
- Stuff the mushroom caps with the mixture.
- Bake stuffed mushrooms in the preheated oven 20 minutes, or until stuffing is lightly browned.