Recipe by: Ephratah Schwennesen
Our Recipe Books features a unique collection of authentic Texas home-cooking recipes straight from the heart of the Homestead Heritage community, where tradition and wholesome ingredients come together to create mouthwatering meals.
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April 3, 2025
In our opinion, stuffed mushrooms are a must-have for a celebratory dinner. They make a hearty appetizer, filled with cheese and savory meat. Ephratah created this recipe specifically to accompany her Parmesan Crusted Chicken. These mushrooms would also be an elegant choice for a wedding or any event where small bites are served.
Preheat oven to 350 °F degrees.
De-stem mushrooms (20) and chop up the stems finely.
Toss the mushroom tops in olive oil (¼ cup) and place the them cap-side down in a baking dish.
In a medium sized skillet, over medium heat, melt the butter (1 Tbsp).
Add the mushroom stems, shallot (1), and garlic (3 cloves). Sauté until fragrant, approximately 6 minutes.
Remove from heat and place mushroom mixture into a medium sized bowl.
To the bowl, add the ground sausage (¼ lb), cream cheese (4 oz), cilantro (2 Tbsp), panko (¼ cup), Parmesan (¼ cup), salt (½ tsp) and pepper (½ tsp). Mix well.
Stuff each mushroom cap with the mixture, forming little mounds, placing mushrooms back into baking dish once filled.
Drizzle olive oil over the tops of the mushrooms and pour the wine (¼ cup) into the bottom of the baking dish.
Bake for 30 minutes until the tops begin to brown.
Serve and enjoy!
These stuffed mushrooms can be assembled and refrigerated for up to two days in advance.
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