Turkey Sausage Stuffed Mushrooms
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!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Servings: 8 Servings
- 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!
Serving: 8g | Calories: 260.5125kcal | Carbohydrates: 6.0225g | Protein: 19.555g | Fat: 16.7775g | Fiber: 1.17g