Stuffed champignons with sausage
Votes: 3
Time: 50 min.
Complexity: easily
Servings: 6-8
Complexity: easily
Servings: 6-8
Large stuffed mushroom caps are a versatile appetizer perfect for any occasion and a delight for guests. They're easy to prepare and look stunning on the table. These mushrooms are filled with turkey meat, fried with chopped mushroom stems, blue cheese, crispy breadcrumbs, and parsley. Instead of using regular ground meat for the filling, use raw Italian turkey sausage and remove the casing. It already contains all the necessary spices, so all you need to do is add garlic. The filling is prepared separately, then placed into the mushroom caps, and the whole thing is heated through in the oven.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp olive oil + extra for drizzling
- 1 raw Italian turkey sausage, casing removed
- 24 large champignons, stems removed and chopped
- 2 cloves garlic, crushed
- 1/4 cup white wine
- 110 g crumbled blue cheese
- 3/4 cup panko breadcrumbs
- 2 tbsp finely chopped fresh parsley
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Recipes with similar ingredients: kupaty (fried sausages), champignon mushrooms, garlic, white wine, blue cheese, panko breadcrumbs, parsley
Cooking the dish according to the recipe:
- Preheat oven to 190°C.
- Heat a large skillet over medium-high heat. Add the olive oil and, once hot, add the ground turkey and cook, breaking it up with the back of a wooden spoon, for about 2 minutes. Once the meat begins to brown, add the mushroom stems and continue cooking until the meat is cooked through. Add the garlic and gently cook until fragrant. Stir in the white wine and scrape the bottom of the pan with a wooden spoon. Cook until the wine has evaporated. Transfer the mixture to a bowl. Add the blue cheese, breadcrumbs, and parsley to the meat mixture and toss to combine.
- Place the mushroom caps cavity-side up on a baking sheet. Drizzle with olive oil and season with salt and black pepper. Spoon the filling into the cap cavities and drizzle with olive oil again. You may need to compact the filling with your hands. Bake for 20 minutes.
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