Stuffed Mushrooms 3 ways
- Creamy Spinach Stuffed Mushrooms
- Turkey Sausage Italian Stuffed Mushrooms
- Turkey Sausage Feta Stuffed Mushrooms.
Saute 1 package Hot turkey sausage (removed from casings and crumbled.)
Sprinkle with additional red pepper flakes and 2 diced garlic cloves if desired-I desired.
Clean, remove stems from two 16 ounce packages of whole button mushrooms. Also from 2 Portobello caps.
Dice stems and add to sausage and continue to saute.
Place cleaned, stemmed mushrooms on PAM sprayed oven ready pans.
Microwave/drain water from 1 box of frozen chopped spinach. Set aside.
In different bowl mix: 1/2 cup sour cream, 1/2 cup mayo, 1/2 cup shredded cheese. Add a HEALTHY dash of cayenne.
Add majority of drained spinach to this mixture. Save a handful for the sausage mix on stove. This batch is done and ready for stuffing!
When the mushrooms have cooked down and the sausage is completely cooked, add the spinach. Separate sausage mix into 2 bowls.
Sausage bowl 1: Italian Mushrooms: add a few tablespoons pasta sauce, parm cheese and a handful of mozzarella cheese.
Sausage Bowl 2: Feta Mushrooms: Add crumbled feta cheese to mixture.
All mixtures are ready and mushrooms are ready to be stuffed and baked.
I baked mine in sprayed glass pie plates. 350* until brown and bubbly.. maybe 20 minutes?
The sausage based ones are not finger food friendly.. they will fall apart and best to be eaten off a plate. Not a lot of binder in there to glue them together.
The sour cream/cheese spinach based mushrooms hold together better for parties etc.
I tried to use minimal dairy, however I like cheese and stronger tasting cheese goes a long way. You can get a lot of taste from a few bites of feta or Parmesan. The other "red flags" in the recipe were the sour cream, mayo, and mozzerella. I use those mostly as a binder to hold the recipe together. If you find a different binder that works for you and that you enjoy.. change it up!