Mushroom Caps stuffed with Game Sausage and Sun-dried Tomatoes

The season for heavy appetizers is here!  Thanksgiving is a mere two weeks away and from that point on, holiday parties will dot your calendar through the New Year.  This is a great recipe if you are looking for something that you can prepare in 20 minutes, but still hearty enough to fall into the “heavy appetizer category”.  So leave the chips and dip for another guest to bring and impress yourself with these tasty little treats.


2 packages of mushrooms
1 pound of ground game sausage – I used Sweet Italian
2 tablespoons of sun-dried tomatoes finely chopped
2 garlic cloves finely chopped
1 egg
1/2 cup of parmesan cheese – divided
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon red pepper flakes
Salt and Pepper to taste
2 tablespoons olive oil


–  Preheat oven to 400 degrees

–  Brown your game sausage until it is cooked through

–  Drain any excess fat and pat dry with a paper towel

–  Combine sausage, spices, egg, tomatoes, garlic, and half of the parmesan cheese in a bowl

–  Wash mushrooms and remove stem

–  Make a center hollow in each of the mushrooms

–  Toss the mushrooms in olive oil to coat

–  Put roughly 1 tablespoon of sausage mixture in each mushroom

–  Top with remaining parmesan cheese

–  Bake for 15 – 20 minutes


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One Response to Mushroom Caps stuffed with Game Sausage and Sun-dried Tomatoes

  1. Pingback: Roasted Zucchini Boat with Game Sausage, Scallions, and Sun-Dried Tomatoes | …wild game recipes and more!

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