How satisfying do mushrooms stuffed with hearty sausages sound? Not only is this recipe incredibly tasty, but it’s also the perfect accompaniment to your post-workout regimen! All that rich protein, fiber and nutrients will replenish your body following an intense workout.
A juicy sausage on its own already sounds pretty awesome. But stuffing them into potassium- and vitamin B-rich button mushrooms adds a wonderful twist. The sausages alone have their own protein-dense properties, but mushrooms come chock full of protein too! That’s why a lot of vegans load up on mushrooms to supplement their plant-based diets. Plus, mushrooms are a great source of fiber, selenium, potassium, copper, vitamin D and B vitamins. What’s even better is that they pack a great nutritional punch without many calories!
Sausage also comes packed with a good chunk of protein. Even one small link can have as much as 15g of protein. And you certainly can’t beat the taste!
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To make this recipe taste even better (as if that’s even possible!), this dish also incorporates rich, creamy goat cheese as well as tarty pecorino cheese to ramp up the flavor factor. Cheese is well-known to be a great source of calcium, but it’s also rich in protein, vitamin A, B12, riboflavin, zinc, phosphorus and conjugated linoleic acid (CLA), a potentially anti-cancer and heart-healthy agent.
Not only is this Stuffed Mushrooms recipe great for replenishing your tired, achy muscles following a workout, it’s also pro-Thermo Diet. It’s got all the “activator” ingredients needed to promote good health and none of the “blockers” that can rob you of your energy and promote illness. Get your Thermo Diet plan today to start experiencing better sleep, mental clarity, weight loss, less stress, a faster metabolism, and naturally balanced hormones!
- 16 ounce white button mushrooms
- 6 ounce italian sausage
- ½ each yellow onion, chopped
- 5 each garlic cloves
- ¼ tsp thyme
- salt and pepper
- 4 ounce garlic and herb goat cheese
- ⅓ cup pecorino romano cheese
- 1 each egg yolk
- 1 tbsp beef broth
- Preheat oven to 350 degrees. To prep the mushrooms, clean them and wipe them off with a paper towel. Twist off the stems to make an opening in the mushroom for filling (reserve the stems for later).
- In a large skillet cook Italian sausage down until fully cooked and browned. Set aside to cool. In the same pan add onion and garlic and set temperature to medium-low. Cook for 3-5 minutes until onion has softened. Add a few tbsp. of beef broth to deglaze the pan and stir all together.
- Take the reserved mushroom stems, chop and add to the pan. Add thyme to the mushroom mixture and stir well to combine. Cook for another 2-3 minutes. Season well with salt and pepper and set aside.
- In a large bowl mix together softened goat cheese, pecorino romano cheese, egg yolk and stir until fully combined. Once mushroom mixture and sausage is cooled, add to the cheese mixture and stir to combine. Place mixture into the fridge for at least a half hour to fully combine.
- While the mixture is cooling completely in the fridge prep the baking sheets with parchment paper. Place mushrooms on the baking sheets about 10 mushrooms per baking sheet (a total of 20 stuffed mushrooms).
- Remove cheese mixture from fridge and using a spoon scoop mixture into the mushroom, stuff into the base and also top the mushrooms with a little mound of the cheese mixture (seen in the pictures) probably a few teaspoons total. Repeat until all mushroom are stuffed (you’ll only use about half of the cheese mixture).
- Place into the oven and cook for 25 minutes. Sprinkle with fresh parsley and serve immediately.