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Caroline and Brian's Stuffed Mushrooms

Caroline and Brian's Stuffed Mushrooms

  • Prep

    30 m
  • Cook

    40 m
  • Ready In

    1 h 10 m
CAROLINENOW

CAROLINENOW

These fantastic portobello mushrooms are stuffed with a seasoned turkey sausage and cream cheese mixture. Even those who don't usually like mushrooms will love these!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

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  • Calories:
  • 181 kcal
  • 9%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 16.1g
  • 5%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 365 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

  1. Remove stems from portobello mushrooms. Arrange the mushroom caps, bottoms up, on a medium baking sheet. Chop the stems and set aside.
  2. 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.
  3. 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.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Mix cream cheese and Parmesan cheese into the mushroom stem mixture. Stuff the mushroom caps with the mixture.
  6. Bake stuffed mushrooms in the preheated oven 20 minutes, or until stuffing is lightly browned.
  7. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

R. R.
54

R. R.

11/25/2006

This recipe has become a party standard for me. I changed a couple of things that really improved it for my needs. I used little baby 'bella shrooms so that this makes a great bite-sized hor dourves. I sub the on large turkey link with several small turkey breakfast links, cooked and chopped. I roll the stuffing into balls and pop it into the baby 'bellas. Then I roll the tops of each one in shredded Romano cheese. Even non-mushroom eaters seem to love this one.

TMVILA
33

TMVILA

1/25/2004

I had a dinner party for 22 people and this was the biggest hit! it was absolutely delicious... i used more garlic than the recipe called for and it turned out great!!

HappyOlives
30

HappyOlives

1/25/2004

This is a delicious recipe! I used baby bellas (about 10) because my grocery store did not have whole portabellos. I think next time I will try a little more flavorful sausage...I also used Italian flavored bread crumbs (progresso...99 cents!!) and it gave an interesting twist! I highly recommend this recipe. I could have just eaten the filling by itself!!

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