4 Ingredient Sausage Stuffed Mushrooms Recipes

SAUSAGE STUFFED MUSHROOMS RECIPE - (4.5/5)

Steps:

• Preheat the oven to 325°F. Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside. Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly. Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake for 50 minutes or until the stuffing is browned and crusty. Note: My mushrooms were ready in 25 minutes. Fresh thyme, more garlic and red pepper flakes made these even more flavorful.

4-INGREDIENT SAUSAGE-STUFFED MUSHROOMS

Steps:

• Heat the oven to 450 F.
• Serve and enjoy.

SAUSAGE STUFFED MUSHROOMS

Steps:

• 1. Remove the stems from mushrooms. Some will pop out of the caps easily. Others may require removal with a small paring knife.
• 2. Apply oil to a medium baking dish and coat. Place caps (stem side up) in the dish forming a series of small cups with the caps. Evenly distribute. Don't worry about gaps in between. Just evenly space.
• 3. Mince mushroom stems.
• 4. Brown sausage in a medium skillet with garlic. Drain.
• 5. Place sausage back into skillet on medium heat. Add breadcrumbs, cheese, mushroom stems, garlic and slowly add water as this mixture cooks. Reduce heat and cover. You want the cheese to melt and for the concoction to have the texture of a thick paste. Taste and add salt and pepper as needed. Should take about 15 minutes.
• 6. Spoon mixture into open mushroom caps. Take the leftover mixture and fill in the gaps.
• 7. Place in preheated oven at 350 degrees. Bake approximately 40 minutes until mushrooms are soft. Serve and enjoy!

SPINACH AND SAUSAGE STUFFED MUSHROOMS

Steps:

• Preheat oven to 400 degrees.
• In a large pan, brown the sausage over medium heat. While sausage is cooking, wipe off mushrooms with a damp towel and remove stems.
• Once sausage has browned, remove to a paper-towel lined plate to drain. Remove excess grease from the pan. Return sausage to pan over medium-low heat and add spinach. Cover and cook until spinach is wilted. Add cream cheese. Stir until cheese is melted and well-combined with sausage and spinach.
• Spray a baking sheet with nonstick cooking spray. Place mushrooms stem side up on baking sheet. Place heaping spoonfuls of the sausage mixture into each mushroom. Bake 20 minutes or until tops are golden and starting to crisp.

FOUR CHEESE AND SAUSAGE STUFFED MUSHROOMS (CARRABBA'S COPYCAT)

Steps:

• Preheat the oven to 425 degrees F. Remove the stems from the mushrooms and wiping off any dirt with a damp cloth. Set aside.
• In a large nonstick skillet, heat the oil over medium high heat; then add the ground sausage and brown until no longer pink (approximately 5 minutes).
• Next, add the spinach and garlic and stir until the spinach has wilted; then turn off the heat and add the four cheeses and breadcrumbs. Mix until blended.
• In a small saucepan, add the sauce and heavy cream; then cook 3-4 minutes until heated through. Add the sauce to the bottom of the 1-quart baking dish.
• Stuff the mushroom cap with the stuffing mixture; then place on top of the sauce in the dish. Repeat for all mushrooms.
• Place the dish in the oven and cook 18-20 minutes until the mushrooms are heated through, the cheese is hot and bubbly and the tops are light brown. Serve immediately.

SAUSAGE-STUFFED MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• In a saute pan over medium-high heat, add the olive oil, sausage and shallots. Saute until browned, breaking up the sausage into small pieces with a wooden spoon, 5 to 7 minutes.
• Add the browned sausage and reserved mushroom stems to the bowl of a food processor and pulse until combined. Add the pine nuts and pulse a few more times until slightly smooth. Transfer to a mixing bowl and fold in the Swiss cheese, Gruyere and cream.
• Add the breadcrumbs and parsley to a small bowl and mix to combine.
• Place the mushroom caps hollow-side up on the prepared baking sheet. Using a tablespoon, spoon the mushroom and sausage mixture into each mushroom cap. Top with the breadcrumb mixture. Bake until golden brown, about 20 minutes.

SAUSAGE STUFFED MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F. Grease a sheet tray or line with parchment paper.
• Clean the mushroom caps with a damp paper towel. Carefully break off the stems and, using the tip of a spoon, hollow out the center of the mushrooms.
• Heat a large skillet over medium-high heat. Brown the sausage, breaking it up with the back of a wooden spoon. Transfer the cooked sausage to a paper towel-lined plate to cool.
• Add the white chopped scallions to the skillet and cook until fragrant, about 2 minutes. Add the scallions to the sausage and cool.
• When the sausage and scallion mixture is no longer hot, stir in the Parmesan, breadcrumbs, salt, pepper and softened cream cheese. The mixture should be very thick. Using a small spoon, fill each mushroom cap with a generous amount of the stuffing. Top with additional Parmesan if desired. Arrange the mushroom caps evenly on the prepared sheet tray.
• Place in the oven and bake until the mushrooms are piping hot and liquid starts to form under the caps, 20 minutes. Garnish with the reserved green scallions.

SAUSAGE-STUFFED MUSHROOMS RECIPE - (4.3/5)

Steps:

• Remove stems from mushrooms; finely chop enough stems to measure 1/2 cup. In a skillet over medium-high heat, cook sausage, mushroom stems and onion until sausage is browned, stirring frequently. Drain mixture and place in a bowl; stir in catsup, bread crumbs and herbs. Spoon mixture into mushroom caps. Arrange mushrooms on an ungreased baking sheet. Bake, uncovered, at 375 degrees for 12 to 15 minutes. Makes 2 to 3 dozen.

SAUSAGE-STUFFED MUSHROOMS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a baking sheet.
• Melt butter in a large skillet over medium heat; cook and stir mushrooms in butter until softened, about 5 minutes. Transfer mushrooms to a plate and allow to cool.
• Heat another skillet over medium-high heat; cook and stir sausage, onion, and garlic until meat is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Transfer mixture to a large bowl and stir in bread crumbs, Parmesan cheese, mozzarella cheese, Italian seasoning, and parsley.
• Arrange mushrooms gill sides up on prepared baking sheet. Spoon sausage mixture into mushroom caps.
• Bake in preheated oven until cheese is melted, about 30 minutes.

SHRIMP STUFFED MUSHROOMS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a medium baking dish.
• Remove stems from mushrooms. Finely chop stems, and set aside. Arrange caps cavity side up in the baking dish.
• In a medium bowl, mix mushroom stems, cooked baby shrimp, crushed bacon flavored crackers and cream cheese.
• Stuff mushroom caps generously with the mushroom stem mixture. Top with sharp Cheddar cheese.
• Bake in the preheated oven 8 to 10 minutes, or until cheese is melted and lightly browned.

SAUSAGE STUFFED MUSHROOMS RECIPE - (4/5)

Steps:

• Brown mushrooms on top and bottom (aprox 5 min on med high heat) - add white wine at very end (stir shrooms around in it) and cook aprox 1 minute more until wine is evaporated - salt and pepper mushroom caps at end of cooking process. Remove from pan and set mushrooms with stem side down so they drain. Partially brown ital sausage meat (aprox 5 minutes), add celery, green onion, and mushroom stems, cook aprox 4 minutes more. Turn heat to low. Add parsley, parm cheese and ½ the breadcrumbs. Add any juice from the mushroom caps that had been draining (optional). Stir and check for consistency (will it stick together enough to form little balls?). Add more bread crumbs if necessary (possibly a bit more parm cheese which will give it some sticking power). Taste stuffing - add salt and pepper if necessary. Using a small scoop or your fingers, place a generous amount of stuffing in each mushroom cap (turned upside down of course). Place filled mushroom caps on foil lined baking sheet (lightly spray foil with cooking spray). Sprinkle a little more parm cheese on top of the filled caps. (At this point - you can refrigerate for use at a later time.) Bake in 375 degree oven for aprox 10 minutes until stuffing gets a little brown. May take less time if stuffing is still warm, will take a bit longer if mushrooms and stuffing had been refrigerated. You can tweak temperature and cooking time if other items are in the oven. Basically - just need to warm up the caps and brown the tops a little. Enjoy! TIP: If you have any sausage stuffing left over and you are making the regular stuffing for a turkey (or other bird) - just mix in the sausage stuffing into the bird stuffing for extra flavor.