Caroline and Brian's Stuffed Mushrooms

Caroline and Brian's Stuffed Mushrooms

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"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

1 h 10 m servings 171 cals
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Original recipe yields 5 servings

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Nutrition

  • Calories:
  • 171 kcal
  • 9%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 16.1g
  • 5%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 318 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

62
  1. 81 Ratings

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Most helpful positive review

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 dou...

Most helpful critical review

Way to much pepper in recipe. It was waaay too spicy and tasted only of pepper. Only a pinch would be recommended.

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 dou...

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!!

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 Ital...

This is a great recipe--the flavor of the sausage and garlic combines very well with the texture and tang of the cream cheese. I find that shortening the cooking time to 10-12 minutes actually ...

These are scrumptuous even with the bread crumbs left out (for a low-carb main dish)! If you do decide to go that route, cut down a little bit on the cayenne and black pepper. The abscence of ...

Way to much pepper in recipe. It was waaay too spicy and tasted only of pepper. Only a pinch would be recommended.

Fortunately I halved the amount of pepper called for, but still the recipe tasted only of pepper. Why would anyone spend $7/lb on portobellos to totally disguise the flavor?

I stuck to the recipe as best as I could. After browning the one link of mild Italian sausage, I added the chopped mushroom stems, minced shallots, and garlic. I added Italian seasoning, salt, p...

The recipe was overall ok, the mushrooms turned out a little dry for my taste. Make sure the cream cheese is very soft!!