- Cooking Skill level: Easy
- Cooking time: 30 minutes
- Taste Impression: The name says it all! They are definitely full throttle flavor.
These are lovely little reminders of the taste of Thanksgiving. So much so that my husband thinks these are one of my top 10 receipts. However, this dish didn’t start out this way. My original receipts would leave the mushroom caps soggy and without flavor. Something had to be done because I knew they had more potential. I decided to try treating the mushroom cap like they were meat. I seasoned them, cooked them in butter and joined them with their best friend, garlic. The stuffed mushroom recipe was born again with new tasty superpowers. I will never make any stuffed mushrooms again the sorry, soggy, tasteless way.
This receipt works great as an appetizer or side dish!
Supplies Used In The Stuffed Mushrooms
- Turkey Sauage
- Fresh sage
- Parmesan cheese
- Borson cheese
Preheat oven to 350°
Wash mushrooms and remove the stems.
Chop the stems and set aside.
Make your mushroom caps flavorful
- Sautee the caps in butter on both sides
- Cook for 2 or so min on each side
- Add crushed garlic and season both sides with salt. Cook for a minute more.
- Place cooked mushroom caps in baking pan. (I use one 9 1/2 in. glass pie pans.)
What does it do?
- Adds loads more flavor!
- Sogginess can become a problem with this dish but if you follow this tip your mushrooms will come out perfectly moist.
- The cooking seals in the favor.
Place 1 Tablespoons of butter in a med. size pan.
Add the sausages, cook on med. until thawed – Remove the sausages.
Add 1 more Tablespoon of butter to the pan.
Mix in chopped onions and chopped mushroom stems.
Cook until the onion slightly brown.
Chop the sausages and add them back into the pan with the breadcrumbs and sage.
Cook for 5 more minutes.
Remove the pan from heat and add the Borson cheese and half the parmesan.
Salt and pepper the sausages mixture to taste
Roll the sausage mixer into a ball and place in the mushroom cap
Sprinkel with the rest of the parmesan cheese
Bake for 25 to 30 minutes or until thoroughly heated
- 4 Tablespoons of butter
- 2 boxes (8 oz) of whole Baby Bella mushrooms
- 1 medium size onion chopped
- 1 pk of sausages ( I used Jones Turkey, 5 oz)
- ½ cup of breadcrumbs
- 3 Tablespoons of fresh sage, chopped
- 1 pk of Borson garlic fine herb cheese 5.2 oz
- ½ cup Parmesan Cheese
- 2 cloves of crushed garlic
- 2 Tablespoons of water
- Salt and pepper
- Preheat the oven to 350°
- Wash mushrooms and remove the stems
- Chop the stems, set aside
- Add 2 Tablespoons of butter to the pan
- Once butter melts, add the mushroom caps to the pan
- Cook until mushrooms are lightly browned.
- Add the crushed garlic and cook for about 2 more minutes
- Salt the mushroom caps
- Place cooked mushroom caps in baking pan. (I use one 9½ in. glass pie pans.)
- Place 1 Tablespoons of butter in a med. size pan
- Add the sausages, cook on med. until thawed - Remove the sausages
- Add 1 more Tablespoon of butter to the pan
- Mix in chopped onions and chopped mushroom stems
- Cook until the onion slightly brown
- Chop the sausages and add them back into the pan with the breadcrumbs and sage
- Cook for 5 more minutes.
- Remove the pan from heat and add the Borson cheese
- Salt and pepper the sausages mixture to taste
- Roll the sausage mixer into a ball and place in the mushroom cap
- Sprinkel with parmesan cheese
- Bake for 25 to 30 minutes or until thoroughly heated