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.