I've got a house-full of mushroom lovers.
As such, these little gems were met with rave reviews.
That's always a much better response than wailing and gagging. I've received a fair amount of that lately.
The original recipe used Italian sausage. And you certainly can use that, too. I've been a bit squeamish about pork for several years (with the delicious exclusion of organic bacon), and so for this recipe, I used ground chicken and "made" my own sausage. Minus the stuffing-it-into-intestine-casings part. ((((ACK!))))
The secret's in the seasoning.
Refrigerate the "sausage" for a while and let the flavors date, fall in love, and pledge their hearts in marriage.
While romance is in the air in the fridge, prep the mushrooms. I bought 3 (8-ounce) containers of white button mushrooms (about 28 mushrooms). Portabella would be great here, too.
(Here's the printable recipe.)
Stuffed Mushrooms with Ground Chicken "Sausage"
Makes about 28 generously-stuffed mushrooms
3 (8-ounce) packages whole mushrooms, washed, stemmed, and cored
1 pound ground chicken (or substitute Italian sausage)
1/2 cup Panko breadcrumbs
1 (8-ounce) package cream cheese, softened
2 tablespoons fresh parsley, finely chopped (about 1/2 a handful)
1 tablespoon lemon juice
1 large clove garlic, minced
1/4 cup grated Parmesan cheese
"Sausage" Seasoning (if using ground chicken)
1.5 teaspoon coarse salt
3.5 teaspoon paprika
1/2 teaspoon (heaping) teaspoon garlic powder
1/3 teaspoon fennel seeds
1 teaspoon ground black pepper
1/4 teaspoon red pepper flakes (optional)
To prepare ground chicken "sausage": Mix the sausage seasonings together. Stir in the ground chicken. Refrigerate the mixture for 30 minutes or up to 24 hours.
Place the prepared mushrooms on a foil-lined baking sheet.
In a large skillet over medium-high heat, cook the sausage until it's no longer pink. Mix in the breadcrumbs. Remove skillet from heat and set aside.
In a large bowl, mix together the cream cheese, parsley, lemon juice and garlic. Stir in the sausage mixture. Mix well.
Preheat oven to 400 degrees F.
Scoop a tablespoon-full of the sausage/cheese mixture into each mushroom. Sprinkle mushrooms with Parmesan. Bake mushrooms for 14-16 minutes.
Stuffed Mushrooms recipe adapted from here.
Sausage Seasoning recipe from here.