Nov 21

Marvelous Stuffed Mushrooms



Submitted by:  Crystal Sykes, Simply Playful Fare

Do you need a fabulous, easy appetizer?  Well this recipe is exactly what you need.  Prepare it ahead of time then pop it into the oven shortly before you are ready to serve.

Nutrition: Serving size: 4, Calories: 294, Fat: 22.1, Carbohydrates: 7.4, Protein: 19.4



  • 24 oz White (or brown) mushrooms
  • 2 celery stalks
  • 1 lb Turkey sausage
  • ½ onion
  • 1½ teaspoon fresh chopped rosemary
  • 1½ teaspoon fresh chopped thyme
  • ½ teaspoon fresh chopped sage
  • 2 tablespoons olive oil
  • 1 tablespoon fresh garlic
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
  • ¼ cup Parmesan cheese



  1. NOTE: This will make about twice the filling needed, so either store the leftover filling in the fridge and use within a week or double the mushrooms to use it all. The filling can also be used in other dishes, such as omelets or quiches.
  2. Brown the turkey sausage with 1 tablespoon olive oil on medium high heat until cooked. Strain grease, if any, and set aside to cool.
  3. Remove the stems from the mushrooms and align the mushroom caps on a large cookie sheet.
  4. Finely chop the celery, onion, and mushroom stems and place in a medium sized bowl.
  5. Chop the rosemary, thyme, sage, and garlic (if not using jarred garlic), and add to the bowl. Add salt and pepper.
  6. Add the mushroom-spice mix to a large pan with 1 tablespoon olive oil. Cook until the vegetables are done. Allow to cool.
  7. Add the sausage to the vegetable mixture, and mix well.
  8. Once the mixture is completely cool, add the Parmesan cheese and mix well. (This is your binder.)
  9. Stuff the mushroom caps with the sausage vegetable mixture to your desired full-ness (See Note above).
  10. Bake for 25-30 minutes at 350, or until the mushrooms are done.


For great step-by-step photos, please visit Crystal’s original post.

To discover more about Crystal visit her Skinny Sweets Daily profile page.

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