Thanksgiving sides are timeless, but every once in a while I like to update the classics. This stuffing-less stuffed mushroom recipe tastes just like stuffing, minus all the bread and butter. One of my favorite stuffing recipes include corn bread, sausage, lots of sage, and practically a pound butter (how could this not taste good?). Here, I’ve taken out the bread, opted for just a tablespoon of butter, and kept all the flavor you know and love.
These stuffed mushrooms can be served in lieu of a bread stuffing or simply served as an appetizer. I served these with a drizzle of homemade balsamic reduction which brought it to another level; however, if you’ve never made your own balsamic reduction before, be warned that it does make the house smell like vinegar and irritates your nostrils if you are directly above the pot. Please take note from my rookie mistake; don’t cook another dish in the burner behind the pot of balsamic vinegar where you constantly are hovering over the simmering pot. Your nostrils will thank you.
- For the mushroom caps:
- 12-16 large sized cremini or button mushrooms, stems removed, reserve about ½ cup of stems for filling
- 1 tablespoon olive oil
- Filling:
- 1 tablespoon butter
- 1 lb pork sausage
- 1 small white onion, diced
- 2 ribs celery, diced (I forgot to dice mine and ended just slicing it)
- ½ cup chopped mushroom stems
- 2-3 tablespoons fresh sage, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon poultry seasoning
- salt + pepper
- Balsamic Reduction:
- 1 cup balsamic vinegar
- Preheat oven to 325 degrees.
- Carefully remove stems from mushrooms, and reserve about ½ cup of stems, chop stems, set aside. In a large bowl, add mushrooms and toss in olive oil. Arrange mushrooms on a baking sheet about ½ inch apart.
- In a large saute pan on medium heat, melt 1 tablespoon of butter. Add pork, and continue to cook until cooked through (about 8 minutes). Remove from pan, and place in a large mixing bowl.
- Return pan to heat, and add onions, celery, and mushroom stems. Cook until softened, about 5-6 minutes. Remove from pan, and add into the bowl with pork.
- To your mixture, add fresh sage, parsley, poultry seasoning, and salt and pepper.. Mix to combine, and allow to cool slightly.
- When cooled enough to handle, spoon mixture into each mushroom cap.
- Bake at 325 for 40 minutes, or until mushrooms are tender.
- While mushrooms are roasting, in a small sauce pan, bring one bottle of balsamic vinegar to a boil. Once at a bowl, reduce heat to a simmer and let vinegar reduce for 12-15 minutes. Once reduced to about ⅓ of the amount, turn off heat and set aside.
- Serve mushrooms with a drizzle of balsamic reduction.
Leave a Reply