It’s Taste of Home Tuesday! What does that mean? It means I will be sharing reviews of some of my favorite Taste of Home recipes on Tuesdays!!! Being a Volunteer Field Editor, I get to interact with so many great cooks and try out some really awesome recipes. AND then I get to share with you!!! Here’s the first one of many…..
SUPER STUFFED MUSHROOMS
I’m not a huge fan of mushrooms. When I was little, my mom had to chop them so fine that I couldn’t see them before I’d eat them. Now that I’m older, it’s not so bad (although I do have to do that with the kids!). That being said, I seriously LOVE these stuffed mushrooms. They are loaded with flavor and I love them served with a touch of marinara or pasta sauce for dipping!
This recipe comes from Taste of Home. It’s featured in the new Simple & Delicious Cookbook (check my book review out here!). That book is loaded with easy, tasty recipes like this one! Check the full recipe out here at Taste of Home!
Best-Ever Stuffed Mushrooms (serves 30)
1 lb pork sausage
1/4 cup finely chopped onion
1 garlic clove, minced
1 pkg (8 oz) reduced-fat cream cheese
1/4 cup shredded Parmesan cheese
1/3 cup seasoned bread crumbs
3 tsp dried basil
1 1/2 tsp dried parsley flakes
30 large mushrooms, stems removed
3 Tbsp butter, melted
- Preheat oven to 400°. In a large skillet, cook sausage, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain. Add cream cheese and Parmesan cheese; cook and stir until melted. Stir in bread crumbs, basil and parsley.
- Meanwhile, place mushroom caps in a greased 15x10x1-in. baking pan, stem side up. Brush with butter. Spoon sausage mixture into mushroom caps. Bake, uncovered, 12-15 minutes or until mushrooms are tender.
*****Gluten & Dairy-Free Notes!*****
I made this recipe as written for my family but then adapted it to fit my health needs. This recipe can easily be modified to fit other dietary needs. Here’s a few swaps I made with FANTASTIC results:
*In place of the butter, I used coconut oil (olive oil would work well too!)
*In place of the pork sausage, I used ground bison.
*In place of the cream cheese, I used Kite Hill cream style cheese (nut based but dairy-free/vegan).
*I just left out the parmesan cheese.
*In place of the bread crumbs, I used crushed Simple Mills crackers. (PS. I didn’t waste whole crackers, I used the little bits from the bottom of the bag that are too tiny to eat by hand but too good to throw away!…. also great for meatballs!)
Obviously, some of these substitutions changed the flavor from the original recipe. However, it was still simple to use the same recipe concepts, just with easy modifications. If there are other dietary needs you consider, please let me know and I’m happy to share some swap ideas!
That’s what I love about Taste of Home… the recipes are great as written but can easily be made gluten-free, dairy-free, etc.
Check out this list below of other Taste of Home Tuesday Recipe reviews….
Making the Most of Nap Time – Pear Preserves
Sage Pork Chops with Apple Pan Gravy – Amy’s Cooking Adventures
Bite Sized Apple Pie – Jolene’s Recipe Journal
Scalloped Apple Casserole – Red Cottage Chronicles