Mushroom St. Thomas

Mushroom St. Thomas

7
cezwho 1

"This recipe was a huge favorite at a local restaurant for many years. Unfortunately, the family who owned the restaurant is no longer in town, but I enjoyed this so much I counted myself lucky to get a copy before they left! Be sure to thaw the spinach out the night before for more even cooking."

Ingredients 1 h {{adjustedServings}} servings 754 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 754 kcal
  • 38%
  • Fat:
  • 60.1 g
  • 92%
  • Carbs:
  • 7.1g
  • 2%
  • Protein:
  • 46 g
  • 92%
  • Cholesterol:
  • 212 mg
  • 71%
  • Sodium:
  • 1544 mg
  • 62%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  2. Brown turkey sausage and fennel seeds in a large skillet over medium heat, about 10 minutes; drain off excess grease, then add mushrooms and spinach. Cook until the mixture is hot and the juice from the spinach and mushrooms has evaporated,10 to 15 more minutes. Spread the turkey mixture into the prepared baking dish.
  3. In a bowl, mix the butter, Parmesan cheese, half and half cream, Monterey Jack cheese, mustard powder, and vermouth until well combined; pour over the sausage mixture in the baking dish.
  4. Bake in the preheated oven until bubbling and the topping has browned, 20 to 30 minutes. Check after 20 minutes.
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Reviews 7

  1. 8 Ratings

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lampranger
12/21/2010

This is decadently delicious! Very rich and filling, maybe best served over a bed of jasmine rice or orzo, and with a glass of dry Reisling. I finally found the ultimate mushroom recipe! Thanks for sharing it.

Dianemwj
12/22/2010

This was absolutely wonderful. I had to halve the recipe, and I used chicken sausage instead of turkey (I had some in the freezer). I added a dibble of Worchestershire sauce, garlic and oregano, but then I just have to play with recipes. My husband and I sat down and ate the whole dish while we were watching movies. Good thing I halved the recipe! Thanks so much for the post!

merachi
12/29/2010

I was excited to try this recipe. It sounded so good. It was tasty, but a bit on the runny side. Maybe I didn't squeeze the spinach out enough. If I make this again, I would add at least twice as many mushrooms. OH--and I spent $6 on a tin of dry ground mustard--then forgot to add it!! Grrrr, guess I'll be trolling along in Allrecipes land looking for recipes that use it!