This is a savory bite-full of deliciousness recipe. I donated the finished dish to my uncle’s auction’s annual brunch (except for 2 I set aside for a friend). As you can see from the pictures below – they were a huge hit; my mom thinks they were the favorite & the people there were amazed that it was a non-dairy dish & they didn’t know the mushrooms were non-dairy without others telling them they were. I consider that a success!! I hope you find the same success with this recipe!
3 eight ounce boxes (24 ounces) mushrooms (unsliced)
1/3 pound turkey sausage, cooked & crumbled small (for spicy, add a pinch of cayenne & 1/2 teaspoon red pepper flakes when cooking)
1/4 teaspoon cumin*
pinch chili powder*
medium onion, finely chopped
4 large cloves garlic, finely chopped
approximately 3/4 cup mock parm
1/3 cup chicken broth
salt & pepper, to taste
1 egg yolk
8 ounces non-dairy cream cheese (I used Tofutti brand)
* you can use a smokey spice mix in lieu of the cumin & chili powder
Preheat oven to 350°F.
Remove stems; chop up fine & set aside.
Cook sausage (seasonings, if using); remove from skillet & allow to cool to room temperature.
Add onions & garlic to skillet & cook through (4-5 minutes); add broth; cook & allow to evaporate slightly, about 2 minutes. Add chopped stems. Cook, seasoning with a pinch of salt & pepper. Cook until tender & liquid is evaporated. Remove from skillet & allow to come to room temperature (or in the refrigerator for 10-15 minutes).
Combine cream cheese, egg yolk & parm; add in sausage and then mushroom stems; taste & adjust seasonings if needed.
Lay caps on a parchment lined, rimmed baking sheet, season with a pinch of salt. Fill each cap with approximately 1/2 to 3/4 teaspoon filling, pushing in to fill inner cap.
Bake filled caps 20-25 minutes.
These are a versatile appetizer. You can freeze once caps are filled prior to cooking (defrost completely & cook as above) or fill, cook & freeze (defrost completely & re-heat to serve). You can also make the filling a couple of days in advance & store in fridge until needed.
How do you like your caps stuffed? Do you have a preferred method? Comment & let me know.