Sausage Stuffed Mushrooms

Sausage Stuffed Mushrooms

We discovered that there is a mushroom farm near us. My husband bought some sliced mushrooms a few weeks ago. A large package, 16oz, of portobello mushrooms was $1. Then last week he went to get some more and they were bringing in containers of whole portobello mushrooms and bought me a box.  I wish I had taken a picture of the box when he brought it home. It was piled high with these beautiful, large mushrooms. 

I sauted some with our beef tenderloin, added some to a meatloaf and put them in our burgers. I even made some stuffed mushrooms. 

These mushrooms were amazing with the turkey sausage, cream cheese, bread crumbs and fresh Parmesan cheese.

You could use your favorite sausage, I happen to have turkey sausage. I had so many mushrooms that I sent lots with my hubby to our neighbors. This box was filled to the top with these mushrooms for $5. It has been a week now, and they are still good. From now on, I am going to get the whole ones instead of the sliced ones. They last so much longer. Not sure what I am going to to with the rest of them. Wish I could freeze them. 

There are so many ways to stuff mushrooms, this was just one way. Do you have any mushrooms that I could use? Please let me know.

Recipe                                                                       

• Sausage Stuffed Mushrooms

• 
  
• Ingredients: 
• 16 Ounces
   
  white button mushrooms (about 14 larger mushrooms)
•  
  1/2 Pound
   
  pork or turkey sausage
•  
  4 Ounces
   
  cream cheese, softened
•  
  1/4 Cup
   
  panko bread crumbs
•  
  2 Tablespoons
   
  freshly grated Parmesan cheese
•  
  1/4 Teaspoon
   
  fine sea salt
•  
  Small or chopped
   basil leaves for garnish 
  
  

Directions:

1. Remove the mushroom stems and pulse in food processor until finely chopped (you can also chop by hand. Spray a baking dish large enough to hold your mushrooms, about 8 X 10 inches with non-stick cooking spray. Place mushrooms caps upside down in baking dish.

2. Cook the chopped mushrooms and sausage in a large skillet over medium high heat until meat is no longer pink, about 7 minutes. Break it up into small pieces as it cooks. Reduce the heat to medium and stir in cream cheese until melted, about 2 minutes. Add the panko bread crumbs and remove the skillet from the heat.

3. Stir until all ingredients are combined. Add 1 tablespoon of Parmesan cheese and the salt. Stir well. let sit until cool enough to handle.

4. Preheat oven to 375 degrees F.

5. Fill each mushroom cap with the sausage stuffing, mounding it high over the mushroom. Bake for 25 minutes, until the filling is bubbly and the mushrooms are tender.

6. Sprinkle the remaining 1 tablespoon of Parmesan over the mushrooms just as you pull them out of the oven. Garnish with basil before serving.

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