Contact Us

Trying A Taste Of Home Cooking School Recipe At Thanksgiving!

I thought cooking was a pain and didn’t take much pride in it before being asked to take part in the Taste Of Home Cooking School last month but it inspired me to get behind the stove more often so I decided to take what I’d learned on stage and apply it by actually cooking something for Thanksgiving this year. How about Sausage Stuffed Mushrooms? Mmmm!

 

Keith James / TSM

Here’s what you’ll need to make up this delicious appetizer:

  • (1) 19oz package of Italian sausage
  • (30-40) fresh medium-sized mushrooms
  • (1/2 cup) bread crumbs
  • (1) 8ox package cream cheese
  • (3 cloves) minced garlic
  • (1 tbs) lemon juice
  • (2 tbs) freshly minced parsley
  • (2 tbs) extra light tasting olive oil
  • (1/4 cup) grated Parmesan cheese
  • extra virgin olive oil

Here’s how to get your cooking on and don’t fret, this takes about a half hour to prep and a measly 15 min to cook!

First preheat your oven to 400 degrees and then begin pulling all of the stems off the mushrooms. Place as many as will fit into a cookie sheet covered in foil, feel free to crowd them in as spacing isn’t a huge issue here. Next, remove the casings from the sausage if you couldn’t find a package already ground up. Then cook the sausage in a skillet in extra light olive oil over medium heat until all pink is gone. don’t forget to drain once cooked. Mix in the bread crumbs and then set aside, time to make the stuffing mixture!

Grab a glass mixing bowl and put the package of cream cheese in it and heat in a microwave for 12 seconds to soften it up some. Chop up 2 tbs worth of fresh parsley until fine and mix it into the cream cheese along with the lemon juice and minced garlic. Then add your sausage/bread crumb mixture and your mushrooms are officially ready for stuffing! Put a generous amount in each mushroom cap mounding over the top until almost overflowing. Sprinkle the Parmesan cheese over the tops and then toss in the oven for 14-16 minutes until the mushrooms are lightly browned. Pull em out and then drizzle on the extra virgin olive oil as a garnish and after they cool, dab each mushroom on a paper towel place on a plate and serve!

It was well received and people were surprised that I could cook and we’ll just say that the plate returned to my house empty! I’m still a rookie-chef and huge thanks goes out to the TOH Cooking School but we’re off to a good start! I’ll keep you posted on my cooking adventures and hopefully my house will remain standing in the process!

Behind The Scenes At The Taste Of Home Cooking School

More From Oldiez 96.1

Best of the Web

Leave a Comment

It appears that you already have an account created within our VIP network of sites on . To keep your points and personal information safe, we need to verify that it's really you. To activate your account, please confirm your password. When you have confirmed your password, you will be able to log in through Facebook on both sites.

Forgot your password?

*Please note that your points, prizes and activities will not be shared between programs within our VIP network.

It appears that you already have an account on this site associated with . To connect your existing account with your Facebook account, just click on the account activation button below. You will maintain your existing profile and VIP program points. After you do this, you will be able to always log in to http://961wodz.com using your Facebook account.

*Please note that your points, prizes and activities will not be shared between programs within our VIP network.

Please fill out the information below to help us provide you a better experience.

Register on Oldiez 96.1 Central New York's Greatest Hits quickly by logging in with your Facebook account. It's just as secure, and no password to remember!

Not a Member? Sign Up Here.

Sign up for an account to comment, share your thoughts, and earn points to get great prizes.

Register on Oldiez 96.1 Central New York's Greatest Hits quickly by logging in with your Facebook account. It's just as secure, and no password to remember!