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26 Nov

Make This Can't-Resist Thanksgiving Appetizer

Posted by Bikini Owner

These are my favorite, and no matter how many I make, are always the first to go at any party. Need to whip up something quick and easy to bring to your Thanksgiving feast? Turkey sausage stuffed mushrooms are the way to go. They’re festive and a perfect appetizer.
Buy the biggest mushrooms you can find for this recipe. They shrink like crazy when they’re cooked. For an extra delicious twist, try adding some extra grated parmesan, gouda, or sharp cheddar cheese; or use quinoa or brown rice instead of meat; or, if you don’t like mushrooms, use tomatoes or bell peppers instead.

Turkey Sausage Stuffed Mushrooms

Makes approximately 26 mushroom bites


  • 26 large white or cremini mushrooms, stems separated and chopped
  • 1 pound organic ground turkey, pork, chicken, or beef
  • 1 granny smith apple, finely chopped
  • ½ yellow or sweet onion, chopped
  • 5 ounces goat cheese (approximately ¼ cup)
  • ¼ cup parmesan cheese
  • 1 teaspoon sage or 3 teaspoons dried sage
  • 2 teaspoons fennel seeds
  • ½ teaspoon sea salt
  • 1 teaspoon pepper

Turkey Sausage Stuffed Mushrooms


  1. Pre-heat oven to 350°F.  Line a baking sheet with parchment paper.
  2. Wash and wipe each mushroom dry with a paper towel. Add mushrooms caps to the baking sheet, top-side down. Rub each mushroom with a bit of olive oil. Sprinkle with sea salt and pepper and bake in the oven for 10-15 minutes.
  3. In the meantime, add a dollop of olive oil to a skillet over medium heat. Add onion and apple and sauté for a few minutes. Add chopped mushroom stems to the pan. Cook for a few minutes, then set aside in a mixing bowl. Add both cheeses to the bowl and stir well to combine.
  4. Add ground turkey to the skillet. Break up with a fork and let all sides cook evenly. Add fennel seeds, sage, sea salt, and pepper.  When fully cooked, add the turkey to the other ingredients in the mixing bowl. Stir well.
  5. Remove mushroom heads from the oven and drain any excess water out of the middles. Turn up the heat to 400°F. Stuff the mushrooms with the turkey mixture and place back in the oven for another 10 minutes or until they begin to brown. Serve warm.