Chris' Recipes

Bon Appetite!

Stuffed Mushrooms with Goat Cheese & Turkey Breakfast Sausage

Written By: Chris - Jul• 07•12

So you might realize… providing you are a “mushroom lover”, you can stuff them with just about anything and enjoy them.  Similar to peppers!  It was a Monday night “girls night” – or our regular excuse for our get-together to eat, drink, socialize and laugh at this season of the “smut show”.  (AKA Emily’s season of the Bachelorette)  I had a large package of jumbo fresh mushrooms that I wanted to prepare.  Looking through the fridge to see what was on hand… I didn’t have my normal “go to” ingredients such as cooked bacon and/or cream cheese.    I decided I would create some mushrooms with what I did have.

The temperature outdoors was crazy hot and I didn’t feel like running the range against the central air, so I decided to “bake” these in a foil pan covered inside the grill.  I simply utilized the heat on the side with no direct flame.  I maintained the overall heat around 400 and cooked them for 30 minutes or so once they were stuffed.

Ingredients:

1/2 Onion
10 pre-cooked Turkey Breakfast Sausage
2 Garlic Cloves
12-14 Mushrooms, including stems
1 Tablespoon Rosemary infused Olive Oil
1 teaspoon Olive Oil
1/3 Cup soft Goat Cheese
2 Tablespoons 1/2 & 1/2 Cream
1/3 Cup Light sour Cream
1/2 Cup Viognier (white wine)
1/2 Cup part Skim Mozzarella
2 Tablespoons Romano
2 Tablespoons sugar free Maple Syrup
2 Tablespoons chopped Fresh Rosemary
salt & Pepper
3 Tablespoons butter
3/4 Cup Panko crumbs

Digging through the fridge, I was inspired by the large package of mushrooms that I needed to use while fresh!  I had a bit of goat cheese, a portion of onion and other ingredients that motivated me.

Start by brushing any soil off of the mushrooms using a very lightly moist paper towel or brush.  Remove the stems and chop them along with the onion so that they are about equal in size.  Saute the onions for a while in the seasoned oil tossing frequently until they become translucent.  If you don’t have seasoned oil, just use some fresh herbs and garlic to create the same flavors!  Add the chopped mushrooms and saute until each begins to brown nicely.

Add the smashed garlic and chopped breakfast sausage.  Cook over medium high heat tossing frequently until sausage, mushrooms and onions are browned.  Season with salt & pepper to your liking.

Add the wine and allow it to cook high heat until the alcohol is dissolved.  (You can use any white wine you have on hand that has a hint of sweet).

Turn down the heat and mix in the goat cheese, stirring until melted.  Add the cream, sour cream, syrup and shredded cheeses stirring gently just to blend everything together.  Cook over low heat until the liquid is reduced and thickened some what.  Stir in chopped Rosemary and set aside and allow to cool slightly before putting in a piping bag to fill mushrooms.

Mean while, melt butter in microwave safe dish and toss with Panko bread crumbs.  Place buttons of mushrooms stem side up in an oven safe dish or grill proof pan that has been sprayed with non stick cooking spray.  Stuff mushrooms with piping bag (or spoon evenly into each if you do not have a pastry bag).  Sprinkle each with the butter/Panko crumbs.  Cover and bake for roughly 20-25 minutes.  Remove cover and bake or broil for final five minutes to brown crumbs.  (this doesn’t work so well on the grill, but they get crunchy anyways)  Allow to rest for a few minutes before serving to firm up.

We enjoyed this with the wine that was used within!

Enjoy!

Cheers!
~Chris


 

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