Savory Stuffed Mushrooms Recipe

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Savory Stuffed Mushrooms

Diane Gilfillan

By
@gillyg

This is loosely based on a stuffed mushroom appetizer served at a local restaurant. Since I don't care for crabmeat or shrimp, I made some adjustments and this is the result.

With the approach of fall and the winter holidays this is an easy and yummy appetizer.


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Serves:

Makes about a dozen appetizers.

Prep:

45 Min

Cook:

30 Min

Ingredients

1 pkg
mushroom caps (large ones for stuffing)
1 c
herbed stuffing crumbs such as pepperidge farm
1/4 c
butter, melted
1 1/2 tsp
poultry seasoning
2 Tbsp
minced onion
dash
garlic powder
2
sweet italian sausage links, casings removed
splash
sherry, pale and dry
4 oz
cheddar cheese, shredded (cabot, sharp!)
1/2 c
chicken broth
1 Tbsp
olive oil

Directions Step-By-Step

1
Spray shallow casserole with cooking spray.
Preheat oven to 350.

Using a damp paper towel, wipe mushrooms and remove the stems.
2
In food processor, pulse mushroom stems and onion. Place in saute pan, with sausage (remove from casings) and garlic. Saute in olive oil, stirring with spoon to break up meat.

When meat is no longer pink, return to food processor bowl and pulse to finely chop the cooked sausage.
3
In medium bowl combine the stuffing crumbs, meat mixture, poultry seasoning, melted butter and generous splash of sherry. Add chicken broth as necessary to make mixture moist without being too wet.
4
Spoon generous tablespoon of filling into each mushroom cap and place in shallow casserole. Bake for 20 min. Sprinkle with grated cheddar and return to oven until cheese is melted and bubbly.

Serve and enjoy!

About this Recipe