Champignons farcis

Stuffed mushrooms Signé Caméline

20 minutes

20 minutes

15 bites


15 large mushrooms

225g chopped Italian sausage (mild or spicy)

1 1/2 tsp. (23ml) minced garlic

1/2 package (115g) cream cheese

1/3 cup (85ml) grated Parmesan

1/3 cup (85ml) grated mozzarella

1/4 cup (65ml) chopped parsley

1/2 tsp. (3ml) onion powder

5 tbsp (75 ml) of camelina oil

1/3 cup (85 ml) panko-style breadcrumbs

Salt and pepper to taste

  1. Preheat the oven to 375 F. Cut off the mushroom stems and set aside in a bowl.
  2. Line a baking sheet with foil and arrange the mushroom caps upside down on the pan.
  3. Add the sausage to a pan. Cook over medium heat for 4 to 5 minutes until completely golden. Chop the meat well with a spatula during cooking. Transfer to a medium bowl and set aside.
  4. Return the pan to the heat. Pour a drizzle of camelina oil. Add the mushroom stems and garlic. Cook for 2-3 minutes, stirring frequently, until softened. Transfer to the same bowl as the cooked sausage.
  5. Add the cream cheese, Parmesan, mozzarella, 2 tablespoons of parsley, onion powder and salt and pepper to taste. Mix well.
  6. Brush the caps (mushrooms) with camelina oil.
  7. Mix the breadcrumbs with a tablespoon of camelina oil.
  8. Divide the stuffing among the mushrooms.
  9. Roll the mushrooms in the breadcrumbs.
  10. Bake for 20 minutes or until top is golden brown.

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