The Perfect Holiday Appetizer

These stuffed mushrooms with turkey sausage are seriously delicious!

When I think about appetizers for the holidays I always try to… A) Make it a crowd pleaser B) Do something hot since it’s just so cold damn cold outside C) I can prep in advance and it won’t take me too long the day of. These stuffed mushrooms with turkey sausage are just that – plus, they’re a healthy, guiltless pleasure! I also love that I can make the stuffing the day before and simply heat in the oven 30 minutes before serving. 

I had stuffed mushrooms twice since Thanksgiving and they were so good, I was inspired to give them a shot myself. They are so flavorful – especially with the spicy turkey sausage – and will keep your guests coming back for more.I originally went off of Ina’s recipe but nixed the mascarpone and green onion and opted for gluten free breadcrumbs to make it a bit healthier. Add that cheese back in if you’d like (it’s to die for but a bit much for our weeknight meal since we try to clean pretty clean).

Stuffed Mushrooms with Turkey Sausage

Ingredients 

  • Whole mushrooms – I bought 3 boxes which is about 15 mushrooms
  • 1 pound ground turkey sausage (I like the spicy turkey, adds a punch. Be sure to ask for it de-cased at butcher, if possible)
  • 3/4 cup Bread crumbs (gluten-free)
  • 1/2 cup Parmesan cheese
  • 2 tablespoons minced garlic
  • 1 bunch parsley (chopped)
  • 2 1/2 tablespoons Marsala wine
  • 6 tablespoon olive oil
  • Salt and pepper to taste

Directions

  • Heat oven to 350 degrees
  • Chop up stems of mushrooms and set aside. I like to cut out a little whole in each mushroom while doing that so it’s easier to stuff the inside.
  • Add Marsala wine and 3 tablespoons olive oil to mushroom caps, along with salt/pepper
  • Sauté garlic over low/medium heat with 3 tablespoons olive oil, and cook turkey sausage. It’ll take roughly 5-7 minutes to cook.
  • Once thoroughly cooked, add in mushroom mixture to the pan and cook for another 3 minutes
  • Remove from heat and place in a bowl. Add in bread crumbs, parmesan, and chopped parsley.
  • Once cool, add mixture to mushrooms
  • Spray cooking spray on a large oven pan and add all mushrooms
  • Bake for 20-25 minutes. Then, I like to broil them for 2-3 minutes so they’re crispy on top
  • Serve and enjoy!





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A healthy eating series focusing on simple, low carb/sugar dishes in 30 minutes or less. For more info on how MS affects my eating habits, click here. 

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