Rating: 3 forks out of 5
Click "Read More" to get over your mushroom fears
*note removed items are not in bold
12 large mushrooms
1 2 tablespoon olive oil
2 cloves garlic minced
3 tablespoons chopped green onion
+ 1 shallot diced
1 (8oz) package cream cheese softened
+ 4 oz low-fat cream cheese softened
3 tablespoons port wine
+ 2 tablespoons balsamic vinegar
1 teaspoon Italian-style seasoning
1/4 cup grated Parmesan cheese
+ 1/8 cup grated pecorino cheese
3/4 cup shredded cheddar cheese
+ 1/4 cup fat-free cheddar cheese
1/4 teaspoon ground black pepper
2 dashes hot sauce
+ 1 dried chili pepper ribboned
+ 1 link Italian sausage (turkey/chicken ok) decased
Preheat oven to 350°
Remove stems from mushrooms and set aside caps. Finely chop 6 of the stems.
Heat 1 tablespoon olive oil in a small skillet over Medium heat and brown your sausage, breaking it up.(Remove from heat when done). Heat up olive oil in a medium skillet on Medium heat. Throw your caps in the pan with the garlic and shallot and sauté for about 3 minutes. Remove from heat and take the caps out of the pan.
Add the remaining ingredients and the sausage to a bowl and mix together until blended well.
Stuff the mushroom caps and put on a baking sheet. Cook for 20 minutes, Plate and pass.
I didn't have port wine and didn't want to buy it for so little as called for in the recipe. I just used balsamic.
I didn't want to buy scallions or green onion as I already had a shallot, so I used that.
I added chili pepper as I wanted some heat.
I added sausage to the recipe.
I cut the amount of cream cheese in half and also used low-fat.
I cut the amount of cheddar and used no-fat.
Use chicken or turkey sausage instead of "regular" pork. It is less fattening and is lower in cholesterol.
This recipe is simple and really quick and is a cool way to trick your kids into eating mushrooms. It may be a gateway vegetable to other hated vegetables.
This recipe is available in the CrOOK BOOK