Turkey Sausage Stuffed Mushrooms

By angelahon

Turkey Sausage Stuffed Mushrooms

Ingredients

• 24 large (908g)  whole crimini (or button) mushrooms, dirt removed with brush
• 1/4 cup (56g)  fresh whole butter, melted
• 4 each (12g)  garlic cloves, minced
• 1/4 cup (58g)  red wine, good quality
• 1/2 cup (50g)  parmesan (reggiano) cheese, grated
• 1/2 cup (112g)  goats cheese
• 1 tbsp (2g)  fresh sage, chopped
• 1 lb (454g)  ground turkey
• 1 large (50g)  egg
• salt and fresh cracked pepper, to taste

Preparation

Step 1

Method:
Preheat oven to 375 F.
Remove the stems from the bottom of the mushrooms. You can just twist them to pop them out.
Chop the mushroom stems, so that they are chopped very fine.
In a medium sauté pan, over medium heat, add about 2 tbsp of your melted butter.
Add your garlic to the pan. Saute until very lightly browned.
Add your chopped mushroom stems, with a little salt and pepper. Cook until water starts to come out of the stems. About 2 minutes.
Add the red wine. Cook until the mushroom stems evaporate all the water and the texture is a bit like a cooked paste. Set aside and spread thin on a plate to cool.
While the stems cool, in a separate bowl, mix together your turkey, sage, parmesan cheese, goats cheese and egg. Add the mushroom stems and quickly mix all the ingredients together.
Place the mushrooms on a baking tray, with the hollow "stem side" facing up, like a small little teacup.
Brush each mushroom with a bit of the melted butter. Season them with a little salt and pepper.
Scoop about 1 oz of the turkey sausage filling into each mushroom. If you'd like, you can add a touch of extra parmesan on the top of each mushroom ... for a nice melted cheese crust.
Bake for about 20 to 25 minutes, depending on the size of your mushrooms. Should be browned on the top and cooked through. Remove and serve!