Mushroom St. Thomas

Mushroom St. Thomas

7 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
Recipe by  cezwho

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 1 9x13-inch baking dish



  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.

Share It

Reviews (7)

Rate This Recipe


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.



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!



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!

More Reviews

Similar Recipes

Mushroom Stuffed Zucchini

Mushroom Stuffed Zucchini

Simple Crustless Spinach and Mushroom Quiche

Simple Crustless Spinach and Mushroom Quiche

Turkey Mushroom Tetrazzini

Turkey Mushroom Tetrazzini

Wild Mushroom Puff Pastry

Wild Mushroom Puff Pastry

Spinach Mushroom Lasagna

Spinach Mushroom Lasagna

Eggplant With Mushroom Stuffing

Eggplant With Mushroom Stuffing


Amount Per Serving (10 total)

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

Based on a 2,000 calorie diet



previous recipe:

Simple Crustless Spinach and Mushroom Quiche


next recipe:

Sausage, Mushroom and Cranberry Tart