Servings: 8 Prep: 30 mins Cook: 30 mins Total: 60 mins
I worked as a waiter, all through college. Tips were good and I got to play with food (granted, it was a Greek Diner in upstate New York, but … again … the tips were good!).
They had these huge stuffed mushrooms that they would serve on hot sizzling trays (you know … the fajita trays … with all the sizzle and smoke!). This place did a similar thing, but … with stuffed mushrooms. Ultimately they were just big heavy cast iron pans which would splatter everywhere and burn me. Oh I hated those things … but the MUSHROOMS were awesome! They were little more than cheesy breadcrumbs with garlic, herbs and chopped up mushroom stems, but they were big and plump and full of buttery cheesy goodness (and breadcrumbs, which I refuse to romanticize).
I decided to go a different direction and … really thought about it. I originally concocted this idea as a holiday appetizer. To be served warm and have some winter flavors and holiday ties. I came up with these and … I’m glad I did. They were great! The goats cheese gives it a bit of an extra pungency that they turkey doesn’t really bring to the table on its own.
Note: There was a special on “Truffle Goats Cheese” at CostCo when I made these … Truffle Goats Cheese was a super nice touch!
A great little dish!
Turkey Sausage Stuffed MushroomsPrint Rate
- 24 large whole cremini (or button) mushrooms dirt removed with brush
- 1/4 cup fresh whole butter melted
- 4 each garlic cloves minced
- 1/4 cup red wine good quality
- 1/2 cup parmesan (reggiano) cheese grated
- 1/2 cup goats cheese
- 1 tbsp fresh sage chopped
- 1 lb ground turkey
- 1 large egg
- salt and fresh cracked pepper to taste
- Preheat oven to 375 F.
- Remove the stems from the bottom of the mushrooms. You can just twist them to pop them out.
- Chop the mushroom stems, so that they are chopped very fine.
- In a medium sauté pan, over medium heat, add about 2 tbsp of your melted butter.
- Add your garlic to the pan. Saute until very lightly browned.
- Add your chopped mushroom stems, with a little salt and pepper. Cook until water starts to come out of the stems. About 2 minutes.
- Add the red wine. Cook until the mushroom stems evaporate all the water and the texture is a bit like a cooked paste. Set aside and spread thin on a plate to cool.
- While the stems cool, in a separate bowl, mix together your turkey, sage, parmesan cheese, goats cheese and egg. Add the mushroom stems and quickly mix all the ingredients together.
- Place the mushrooms on a baking tray, with the hollow "stem side" facing up, like a small little teacup.
- Brush each mushroom with a bit of the melted butter. Season them with a little salt and pepper.
- Scoop about 1 oz of the turkey sausage filling into each mushroom. If you'd like, you can add a touch of extra parmesan on the top of each mushroom ... for a nice melted cheese crust.
- Bake for about 20 to 25 minutes, depending on the size of your mushrooms. Should be browned on the top and cooked through. Remove and serve!
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* Learn More: More about this recipe and nutrition …
10 thoughts on “Turkey Sausage Stuffed Mushrooms”
Hello! I just wanted to let you know that I love this idea! I have a blog and I often share low carb and healthy recipes with my readers. I have been featuring fun healthy lunch ideas. I am going to share this with my readers today on my Facebook page. I hope that is ok. Love you page. it has a great design. keep up the good work! Makethebestofeverything.com
Thanks, Kristen! I just checked out your site and liked your Facebook page. You’re putting some great stuff out into the world. Thanks for your kind words … and your efforts! 🙂
Made this using Portabello mushrooms and using a few different things because it’s what I had. Wonderful supper with a mixed green salad of kale, brussel sprouts, broccoli, etc.
These sound delish! I’m not a fan of goats cheese though, any substitution ideas?
Sounds fantastic, Jan! <br /><br />
Vanessa … You could just leave it out, or do a mixture of like parmesan and mozzarella. For some reason, the idea of the Mexican Queso Fresco just popped into my mind. I think that would be quite tasty!
Do you think Boursin would work? Or is it too soft? These look AMAZING!
I think that would work just fine, Stephanie! Thanks for the kind words!
Do you mix the ground turkey raw or do you brown it first?
—Reply posted by DJ on 5/29/2015
Hi Randi! You want the turkey to be raw. If it were browned, it wouldn’t hold together. The raw will allow you to form it, then bake it. It will cook through in the oven. I hope this helps! 🙂
I’m surprised you don’t have some kind of a binder with these. As I understand it, the binder not only helps bind the meatball together, but also helps it stay moist. I think you used to use ground chia seeds for this, but no more? Can you explain?
Hiya Eric! It’s been a while! Yes, I actually agree with you. This is an older recipe, coming in at near 10 years old. At that point, my suspicion is, I hadn’t discovered chia seeds, yet. I really resisted them, as an ingredient, for a good long time. They just seemed like a weird “health food” and I was concerned they’d taste “healthy” (perish the thought!). Ultimately, I did give them a try and discovered how wonderful they are, not just for simple things like various breakfast puddings, but also in baking and to help hold moisture in things like this. These days, I typically use about 2 Tbsp (30mL) of ground chia seed to each lb (454g) of ground meat in things like sausages, meatloaves, meatballs, etc. They help hold much of the moisture, preventing it from oozing out …
Good catch! I hope this helps! 😀