Stuffed Mushrooms with Truffle Balsamic Pearls (Cream Cheese or Sausage)
Stuffed Mushrooms with Truffle Balsamic Pearls
Sticky Balsamic
Makes 20-24
Breakfast
These stuffed mushrooms are a delightful bite-sized treat, perfect for any gathering. With a choice of herbed cream cheese or savory sausage stuffing, they are elevated by the addition of glossy Truffle Balsamic Pearls, making them taste gourmet with minimal effort.
Ingredients
20–24 medium button mushrooms or cremini mushrooms
1 tbsp olive oil
1/4 tsp salt
1/4 tsp cracked black pepper
200 g cream cheese, softened
1 small garlic clove, finely grated
2 tbsp parsley, finely chopped
1 tbsp thyme, finely chopped (or 1 tsp dried)
2 tbsp parmesan, finely grated (optional but great)
1/2 lemon, zest of (optional)
250 g sausage mince, (pork or chicken)
1 small shallot or onion, finely diced
1 clove garlic, minced
1/4 cup panko breadcrumbs, (optional; omit for low carb)
1 tbsp parsley, chopped
1/2 tsp dried oregano, (or thyme)
Chilli flakes, pinch (optional)
Sticky Balsamic Premium Truffle Pearls
Extra chopped herbs, (optional)
Directions
Heat oven to 200°C (180°C fan). Wipe mushrooms clean. Gently twist out stems. Finely chop stems and set aside (use in the sausage option, or discard).
Place caps on a lined tray, brush lightly with olive oil, season with salt and pepper, and bake for 5 minutes. Tip out any liquid.
For herbed cream cheese filling: Mix cream cheese, garlic, herbs, parmesan (if using), and lemon zest (if using) until smooth.
For sausage stuffing: In a pan, cook sausage mince with shallot/onion, garlic, and chopped mushroom stems until browned and cooked through. Stir in breadcrumbs (if using), herbs, oregano/thyme, and chilli flakes. Cool for 5 minutes.
Spoon or pipe filling into each cap, mounding slightly.
Return to oven and bake for 12–15 minutes until hot through and lightly golden on top.
Let stand for 2 minutes, then garnish generously with Truffle Balsamic Pearls. Add extra herbs if you like.