I am going to a “stuffed” themed dinner tonight and what better appetizer to bring than stuffed mushroom caps? I “healthified” the original recipe found on The Pioneer Woman by swapping pork sausage for a leaner turkey sausage and using light cream cheese in lieu of full-fat cream cheese.
24 oz white button mushrooms
1/3 lb hot turkey sausage
1/2 medium onion, finely diced
4 cloves garlic, finely minced
1/3 cup dry white wine
8 oz light cream cheese
1 egg yolk
3/4 cups grated parmesan cheese
salt and pepper, to taste
1. Wash mushrooms in cold water. Pop out the mushroom stems, reserve both parts.
2. Chop mushroom stems finely and set aside.
3. Brown and crumble sausage. Set aside on a plate to cool.
4. Add onions and garlic to the same skillet that sausage was cooked in, and sauté for 2 minutes over medium low heat. Pour in wine to deglaze the pan, allow the liquid to evaporate.
5. Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and cracked black pepper, to taste. Set mixture aside on a plate to cool.
6. In a bowl, combine cream cheese and egg yolk. Stir together with parmesan cheese. Stir in cooled sausage and cooled mushroom stem mixture. Combine well and refrigerate until firm.
7. Preheat oven to 350 degrees F.
8. Smear mixture into the cavity of each mushroom, creating a sizable mound over the top. Place on a rimmed baking sheet.
9. Bake at 350 degrees for 20-25 minutes, or until golden brown. Allow to cool slightly before serving.
Yield: 8 servings
Adapted from The Pioneer Woman