Good afternoon! I seem to be feeling better than this morning, so to celebrate I am double dipping on posting today to share a new recipe.
I gave you all a preview of what to expect in the upcoming weeks recipe-wise, and this one kicks off a few specialties I plan to feature created by Scott’s step-mother, Kay.
She is very talented in the kitchen and I truly enjoyed having her here to show me some of her tricks last week. This stuffed mushroom recipe is one she created by taking bits and pieces of others, then sprucing it up by adding her own spices and herbs combination.
For those of you who (like me) are interested in substituting lean ground turkey instead of the regular sausage, she said it would still taste great. You might want to, however, also add 1/4 tsp. of sage for more flavor, since turkey sausage tends to be a tad less flavorful than regular sausage.
I look forward to making these again with turkey for our next dinner party or get together!
Kay’s Sausage Stuffed Mushrooms
24 small white mushrooms
1/2 cup butter, melted
1/2 lb. mild sausage
1/2 cup yellow onions, diced
1 1/2 tsp. garlic, minced
1/2 tsp. crushed red pepper flakes
1/2 tsp. whole fennel seeds
1/4 tsp. dried basil
1/4 tsp. dried thyme
2 oz. cream cheese, cubed
1 Tbsp. chopped fresh parsley
1. Prepare mushrooms by removing stems and scraping out some of the interiors with a small measuring spoon or melon baller. (I used a small dinner spoon). Brush the inside of each mushroom with melted butter and season with salt and pepper. Set aside.
2. Chop reserved stems and scrapings; set aside.
3. Saute sausage for the filling in a large skillet over medium heat. Cook only until no longer pink, (about 8 min). Add reserved mushroom pieces, onion, garlic, and seasoning; saute 3-4 minutes.
4. Off heat, stir in cream cheese and parsley.
5. Fill mushrooms with stuffing.
6. Bake 350°F for 20-25 minutes. Serve hot.
Recipe makes 24 mushrooms.
Tips From the Chef
There’s no need to wash and scrub the outside of the mushrooms. Gently pat the outsides with a watered down paper towel to remove all organic matter.
The hardest part for me was scooping out the mushrooms to make room for the filling. When doing so, make sure to be gentle!
Also, don’t throw away the extra mushroom pieces. Chop everything leftover up and throw it in the stuffing mixture!
Add everything to the sausage on the stove top and saute away.
When scooping the cooked stuffing mixture onto the mushroom tops, you can use a melon baller or any type of spoon that creates a ball shape. If all you have is a regular kitchen spoon, try to pack it as tight as possible to avoid crumbling.
Bake and serve immediately!
Stuffed mushrooms can also be frozen before baking, then thawed, baked, and served at a later time. I can’t wait to take another stab at them!
Also, (in case you missed it) this morning kicked off a pretty stellar Reebok sneaker giveaway for those interested in free goodies. 😉
Have a great rest of your day!
OMG! They look DELICIOUS! I must try! Normally, I make stuffed eggs, but this would be a nice change, and I LOOOOVE mushrooms! xo