Recipe by 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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turkey sausage link, without casing
garlic, peeled and chopped
ground cayenne pepper
ground black pepper
seasoned bread crumbs
cream cheese, softened
grated Parmesan cheese
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.
Way to much pepper in recipe. It was waaay too spicy and tasted only of pepper. Only a pinch would be recommended.
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 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!!
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 saves the portobello from drying up.
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 the bread crumbs concentrates the stuffing spices. Also, I added 3 more sausage links and it was filling and wonderful. I was only able to purchase the mushroom caps without the stems, so I just chopped up a medium-sized cap in place of the stems; it worked beautifully.
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, pepper, and red pepper flakes. Instead of bread crumbs, I used crushed Saltines. For the cream cheese, I found I needed about 4 oz. of plain cream cheese, and also added a few tablespoons of whipped chive cream cheese. I threw in a handful of shredded parmesan, stuffed my button mushrooms and baked in a mini muffin pan at 400 degrees for 12 minutes. Fantastic! I honestly didn't think that one link would be enough- but it was plenty. I still have enough stuffing left over to fill at least a dozen more. UPDATE: I froze my leftover stuffing and unthawed it today. I stuffed two portobellos with it and topped with parmesean cheese. It was still wonderful. I definitely recommend making extra stuffing to freeze for later!
* Percent Daily Values are based on a 2,000 calorie diet.
Caroline and Brian's Stuffed Mushrooms
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
** Calories: 171
** Calories from Fat: 86
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