My friend, Tom Patton, created this delicious recipe and is very kind for sharing the recipe, photos, and the recipe for his secret dipping sauce. I feel so spoiled with someone providing such great content for me to share, and if anyone else has a great recipe you would like for me to publish, please feel free to contact me. I would love to! You can also comment on your success of making any posted recipe, or if you have any questions, you can send me an email.
And now for this great recipe:
Tom’s Sausage Stuffed Mushrooms
9 large or 12 medium white mushrooms
½ cup of flour
2 eggs beaten (separate)
1 cup + 1 TBS roasted garlic bread crumbs (Tom prefers the Kroger brand)
5 oz Jimmy Dean reduced fat sausage – (half of the package)
1 TBS yellow cornmeal
1 tsp onion powder
½ tsp cumin
1 TBS southwest spicy – or chipotle mustard
1 TBS ripe olives – chopped
Peanut or Canola oil for deep fryer
Clean mushrooms by your preferred method. I clean mine with a dry paper towel; because of their porous texture, they will hold moisture.
Remove the stem and set aside.
Combine sausage, 1 beaten egg, 1 TBS of bread crumbs, the cornmeal, onion powder, cumin, spicy mustard, and ripe olives. Mix thoroughly.
Begin filling the void (the area where the stem was) in each mushroom, until a slight mound forms.
Roll each stuffed mushroom in the flour until lightly coated or “dusted”. Next, roll the mushroom in the remaining beaten egg, and finally, roll mushroom to coat in the seasoned bread crumbs.
Place mushrooms in the deep fryer basket making sure the sides to not touch one another.
Deep fry at a temperature of 285° for approximately 10 – 12 minutes to make sure they are evenly browned.
Spicy Yogurt Dipping Sauce
1 cup Fage Total 0 Greek style yogurt
1 TBS Beaver hot cream horseradish
1 TBS Spicy Southwest or Chipotle mustard
In a small bowl combine ingredients and blend smoothly.
I hope you enjoy this recipe as much as I do. The combination of the flavors and textures are paired together perfectly. And a huge thank you to my dear friend, Tom Patton! May you never stop cooking and may you never stop sharing!