Description
Cozy and savory stuffed mushrooms, perfect for autumn gatherings or a quiet night in.
Ingredients
- 20 large white or cremini mushroom caps, stems reserved
- 3 tbsp olive oil, divided
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup halal turkey sausage, cooked and crumbled
- 1/2 cup fresh breadcrumbs (gluten-free if desired)
- 1/2 cup grated Parmesan-style cheese
- 2 tbsp cream cheese, softened
- 2 tbsp chopped fresh parsley
- 1 tsp fresh thyme leaves
- Salt and pepper to taste
- Lemon zest (optional, for brightness)
Instructions
- Preheat your oven to 375°F (190°C). Clean the mushrooms with a damp cloth and gently remove stems. Chop the stems finely and set aside.
- Sauté 2 tbsp olive oil in a skillet over medium heat. Add the chopped mushroom stems and onions and cook until softened, about 4–5 minutes. Add garlic and cook for 1 more minute.
- Stir in the cooked turkey sausage, thyme, salt, and pepper. Cook until everything is warmed through and fragrant, then remove from heat.
- Transfer the mixture to a bowl. Stir in breadcrumbs, Parmesan-style cheese, cream cheese, parsley, and a little lemon zest if using. Mix until the filling holds together.
- Brush the mushroom caps with the remaining 1 tbsp olive oil and place them on a baking sheet. Spoon the filling into each cap, mounding slightly.
- Bake for 18–22 minutes until the tops are golden and the mushrooms are tender. For a crispier top, finish under the broiler for 1–2 minutes, watching closely.
- Let cool for a few minutes, garnish with extra parsley, and serve warm.
Notes
Choose firm mushrooms with rounded caps for easy stuffing and even cooking. Cook the sausage and aromatics a day ahead to save time.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian