Caroline and Brian's Stuffed Mushrooms

62 Reviews

Prep: 30 min
Cook: 40 min
Ready In: 1 hr 10 min

“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!” - by CAROLINENOW

Ingredients

5 portobello mushrooms
1 turkey sausage link, without casing
3 cloves garlic, 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

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Metric US

Original recipe yields 5 mushrooms

Directions

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.

Nutrition

Amount Per Serving (5 total)

Calories
181 cal
9%

Fat
10.2 g
16%

Carbs
16.1 g
5%

Based on a 2,000 calorie diet

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Reviews (62)

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R. R.

Nov. 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. ..." See moreI 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

Jan. 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!!..." See more"

HappyOlives

Jan. 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 fl..." See moreavored 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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