Sharon's Shenanigans

My crafting, cooking, dieting, and workout blog!

Lighten Up Pioneer Woman- Stuffed Shrooms February 16, 2011

Filed under: Food,HOME,Recipe — Sharon @ 11:33 am

I am a big fan of Pioneer Womans Blog.   She is a great cook, mother,wife, teacher, photographer and ranch owner.  (all around awesome)  She cooks good ol’ hearty recipes.  The stuff on her website lends itself to people who work on a ranch all day and burn a million calories a day just by their lifestyle.    I’m not so lucky so I decided to take one of her amazing recipes and see if I couldn’t cut some of the calories and still make it yummy.  I went with the “Stuffed Mushrooms Baby”  Em from Newport asked me for a few snack ideas to make for her sweetheart that she could travel with and only need to heat up when they got to their destination.  This recipe looked awesome and I love stuffed mushrooms and decided to give it a go.  

Stuffed Mushrooms, Baby!

Added by Ree on August 3, 2009 in Appetizers, Canapes

Prep Time 30 Minutes
Cook Time 25 Minutes
Servings 8 Difficulty Easy


  • 24 ounces, weight White Button Mushrooms
  • ⅓ pounds Hot Pork Sausage  (Sub in Turkey Sausage)
  • ½ whole Medium Onion, Finely Diced
  • 4 cloves Garlic, Finely Minced
  • ⅓ cups Dry White Wine
  • 8 ounces, weight Cream Cheese (Sub in 1/3 Fat Cream Cheese)
  • 1 whole Egg Yolk
  • ¾ cups Parmesan Cheese, Grated (Top with 3 Tbs parm)
  • Salt And Pepper, to taste

Preparation Instructions

Wipe off or wash mushrooms in cold water. Pop out stems, reserving both parts.

Chop mushroom stems finely and set aside.

Brown and crumble sausage. Set aside on a plate to cool.

Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat.

Pour in wine to deglaze pan, allow liquid to evaporate.  (Always use wine you would drink for your recipes cheap wine even taste bad in food)

Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.

In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese.   (I used 1/3 Fat Cream Cheese and omitted the Parmesan Cheese)

Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up.

Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.

Bake at 350 degrees for 20 to 25 minutes, or until golden brown.  ( I baked them this long and the juices from the mushrooms ran out and there was some water in the base of the pan so I put the shrooms on a cooling rack and topped them with some parmesan cheese and tossed them back into the oven on broil to brown them up a bit)

Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot.  (Not true, eat them straight out of the oven)

I made a few adjustments to try to lighten up this recipe.  I used Turkey Sausage instead of real sausage and 1/3 fat cream cheese and completely omitted the parmesan cheese mixed into recipe but instead used ALOT less and only sprinkled on top..   I think the cheese placed on top and then the broiling of the mushrooms made a huge difference in the total look and texture.  I couldn’t tell at all the sausage was turkey sausage because it still has the same consistency. I bought links of turkey sausage and then sliced off the skin and grounded it up in the pan.  Ron loved them and I think this “Lightened UP Mushrooms Baby” are a definite do over!



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