Al Fresco Stuffed Mushrooms - Yum! - Blog at - 284476

Al Fresco Stuffed Mushrooms - YUM! 
Sep. 19, 2012 4:15 pm 
Updated: Sep. 23, 2012 3:59 pm<
I must admit, I really like Al Fresco Chicken Sausages.  I wasn't sure about them at first, but they're so yummy, and I like the idea that I'm eating a little healthier than with pork sausage.  Plus, the 2 recipies I've tried from them so far have been delicious.  Above is the link to my pinterest picture of this recipe, the stuffed mushrooms.

Here's the sitch on the mushrooms.  The recipe called for large portabellos.  They were awfully expensive, so I opted for regular mushrooms, which were pretty big.  I had some time in the morning on the day before yesterday, so I decided to prep my mushrooms, and brown my sausages.  I removed the stems from the mushrooms and chopped them finely, which the recipe doesn't call for, but I wasn't about to throw away any bit of mushroom goodness.  I sauted the chopped mushroom stems and removed a portion of them for my oldest daughter, who, as I think I've mentioned before is a pescitarian (a vegetarian who eats fish and seafood).  Then I removed the sausages from their casing, and began the browning process.  The recipe says this should take about 2-3 minutes.  I don't know what stove their test kitchens used, but whatever one it is, I want one.  The browning process took more like 10-15 minutes for the meat to be browned through.  In hindsight I should have removed all the mushroom stems, because they got over done when cooked together with the meat.  I put the sauted mushrooms and the browned meat in the refrigerator (seperately, of course) for dinner the following day (yesterday).  At dinner time, I removed the meat and the sauted mushrooms from the fridge.  I reserved a small portion of the cream cheese for the "mushroom only" stuffing, and mixed the sausage in with the remaining cream cheese.  I added mozzerella (not called for in the recipe either) to both mixtures, spread olive oil on a cookie sheed (I didn't have cooking spray), and laid out the 20 mushrooms.  4 of the mushrooms I filled with "mushroom only" stuffing.  The remining 16 mushrooms I filled with the sausage mixture.  Somehow I ended up with leftover stuffing, which I'm sure we will find a way to use.  I added about 3 tablespoons Panko crumbs to the Parmesian cheese called for in the recipe, and topped the mushrooms with the Panko/Parmesian mixture.  I slid these in the oven and set it for 6 minutes (1 minute short of the 7 minutes called for).  At 6 minutes I turned the heat up to broil, hoping this would brown the tops of the mushrooms.  After this the mushrooms did not look fully done, so I baked them for 3 more minutes (with oven temp. back to 375).  Removed them from the oven.  Topped with parsley instead of chives, as I hate chives.  Let cool for a couple minutes.  Dug in.  Hubby and I loved them.  The kids, not so much.  Not a fault of the recipe, just my picky kids.  So I decided this is an appetizer party dish in my future, but had definately gone into my wheelhouse.

Just one more Al Fresco recipe planned - risotto.  I have never made risotto, but am excited to try it.  We'll see how many disasterous mistakes I make, lol.

Until next time. . .



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Products received from advertiser are only used for experienced-based reviews on Mommasangelbaby. The reviews, content and opinions expressed in this blog are purely the sole opinions of Cheryl King - Mommasangelbaby.
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Sep. 20, 2012 7:11 am
Sounds very good,nice read.
Sep. 20, 2012 8:42 am
Not a big fan of mushrooms myself but these do sound good. Risotto is easy - don't be scared. Just keep adding liquid a little at a time and keep STIRRING. Good luck.
Sep. 23, 2012 3:59 pm
My kids are picky about mushrooms, too, but that just means more for me and hubby, I say! This sounds great for a "nosh" night!
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Cheryl King

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Albuquerque, New Mexico, USA

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Apr. 2012

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About Me
About the ONLY thing I don't like about cooking is the HEAT!! I'm not sure why, but I get very easily overheated. I usually sit while cooking, and have a fan blowing directly on me if available. I've been thinking about renaming myself - thehotchef - lol. It's a little better in winter, but I live in Albuquerque, NM - it never gets REALLY cold here, and my body just seems to want to overheat when I get busy in the kitchen! That's one of the reasons I like to divide my kitchen work into 2 or 3 parts at a time. One day I chop the veggies, the next day I roast the veggies, and the 3rd day I put together the lasagna and bake, for example.
My favorite things to cook
Bread, black bottom banana cream pie, fruit salad, beef stroganoff. I like to try something new for Thanksgiving every year.
My favorite family cooking traditions
Mom's tea ring, macoroni/potato salad, bread, BRINING the Thanksgiving turkey.
My cooking triumphs
Best pies ever!
My cooking tragedies
My husband likes his own cooking better than mine! So much so that he is willing to make dinner for our family everyday - that's just fine with me!
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