Baked Stuffed Mushrooms With Sausage And Mozzarella Recipes

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BAKED STUFFED MUSHROOMS WITH SAUSAGE AND MOZZARELLA



Baked Stuffed Mushrooms With Sausage and Mozzarella image

Make and share this Baked Stuffed Mushrooms With Sausage and Mozzarella recipe from Food.com.

Provided by Dancer

Categories     Pork

Time 40m

Yield 24 serving(s)

Number Of Ingredients 9

1 lb fresh white mushroom, cleaned (about 24 large)
2 tablespoons vegetable oil, divided
4 ounces bulk Italian sausage
1/2 cup sliced green onion
2 garlic cloves, passed through a press
1/2 teaspoon italian seasoning
1/2 cup shredded mozzarella cheese, plus
2 tablespoons shredded mozzarella cheese, divided
2 tablespoons grated parmesan cheese

Steps:

  • Heat oven to 400 degrees.
  • Remove stems from mushrooms; finely chop enough stems to equal 1/2 cup and reserve (save remaining stems for another use).
  • Place mushroom caps in a bowl and toss with 1 tablespoon oil.
  • Arrange caps cavity side up on a shallow baking pan; set aside.
  • Heat remaining 1 tablespoon oil in a small skillet over medium heat.
  • Add sausage, green onion, garlic, Italian seasoning and reserved chopped mushroom stems.
  • Cook, stirring, breaking sausage into smaller pieces with a fork, for about 5 minutes, until cooked through.
  • Remove from heat; add 1/2 cup mozzarella and the Parmesan cheese and stir just until cheese melts.
  • Stuff mushroom caps with sausage mixture; sprinkle with remaining 2 tablespoons mozzarella.
  • Bake 10 to 15 minutes, until mushrooms are tender.

Nutrition Facts : Calories 42.1, Fat 3.5, SaturatedFat 1.1, Cholesterol 6.3, Sodium 60.5, Carbohydrate 1, Fiber 0.2, Sugar 0.4, Protein 2.1

STUFFED MUSHROOMS WITH SAUSAGE



Stuffed Mushrooms with Sausage image

Provided by Tyler Florence

Categories     appetizer

Time 50m

Yield 2 dozen stuffed mushrooms

Number Of Ingredients 12

1/4 cup raisins
8 large Spanish green olives, pitted
1/4 cup pine nuts
2 handfuls fresh flat-leaf parsley
2 garlic cloves
1 pound Italian sausage, removed from casing
3/4 cup freshly grated Pecorino Romano
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Pinch red pepper flakes
1 cup fresh bread crumbs, dried out
24 large white mushrooms, stems removed

Steps:

  • Preheat oven to 400 degrees F.
  • To make the stuffing, put the raisins, olives, pine nuts, parsley, and garlic on a cutting board and chop, and put into a mixing bowl. Add the sausage and 1/2 cup of the cheese. Drizzle the stuffing with about 1/4 cup of olive oil to moisten and season with salt, pepper, and red pepper flakes; mix well with your hands to combine. Put the bread crumbs in another bowl, drizzle with a bit of olive oil and add 1/4 cup of the Pecorino; season with salt and pepper.
  • Oil the bottom and sides of a casserole dish which is large enough to hold all the mushrooms in a single layer. Arrange the mushrooms snugly in the pan, cap side down; season the insides with salt and pepper and drizzle with olive oil. Stuff each mushroom with a generous spoonful of the sausage stuffing and sprinkle the bread crumbs on top; drizzle with even more oil. Bake for 20 minutes until the stuffing is browned and the mushrooms soft, rotating the dish periodically for even cooking.

EASY SAUSAGE STUFFED MUSHROOMS



Easy Sausage Stuffed Mushrooms image

We have these at most of our neighborhood gatherings. Everyone always asks for them.

Provided by DRFHRLAW

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 45m

Yield 12

Number Of Ingredients 7

24 large mushrooms, stems removed, or more as needed
1 pound bulk hot Italian sausage
1 onion, diced
4 ounces grated Parmesan cheese, divided
¼ cup Italian bread crumbs
1 teaspoon minced garlic
1 teaspoon chopped fresh parsley

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Hollow out each mushroom cap, reserving scrapings.
  • Heat a skillet over medium-high heat. Cook and stir sausage, onion, and reserved mushroom scrapings in hot skillet until sausage is browned and cooked through, 4 to 6 minutes. Drain and discard grease; return sausage mixture to skillet.
  • Stir 3 ounces Parmesan cheese, bread crumbs, garlic, and parsley into sausage mixture. Cook and stir until heated through, 3 to 5 minutes.
  • Stuff each mushroom cap with sausage mixture and place on a baking sheet.
  • Bake stuffed mushrooms in the preheated oven for 12 minutes. Sprinkle remaining 1 ounce Parmesan cheese over mushrooms and bake until mushrooms are cooked through and cheese is melted and bubbling, about 3 minutes.

Nutrition Facts : Calories 148.3 calories, Carbohydrate 4.9 g, Cholesterol 28.7 mg, Fat 9.7 g, Fiber 0.7 g, Protein 10.7 g, SaturatedFat 4 g, Sodium 423.6 mg, Sugar 1.3 g

SAUSAGE MOZZARELLA SUPPER



Sausage Mozzarella Supper image

Sausage Mozzarella Supper comes from Clara Honeyager of Mukwonago, Wisconsin. "I've used this for church meals and it's mighty tasty," Clara says.

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 150-175 servings.

Number Of Ingredients 11

20 pounds link or bulk Italian sausage, sliced or crumbled
3 gallons spaghetti sauce
16 cups sliced fresh mushrooms
6 cups tomato juice
3 large onions, chopped
3 tablespoons Italian seasoning
2 tablespoons salt
1 tablespoon pepper
12 pounds spiral pasta, cooked and drained
5 pounds part-skim mozzarella cheese, sliced
8 pounds shredded part-skim mozzarella cheese

Steps:

  • In several large skillets, brown sausage; drain. In several large stockpots, combine the spaghetti sauce, mushrooms, tomato juice, onions, Italian seasoning, salt and pepper. Stir in sausage. , Grease eight 6-qt. baking dishes. Layer half of the noodles, sliced cheese and meat sauce in pans. Repeat layers. Sprinkle shredded cheese equally over each pan. , Cover and bake at 350° for 1 hour. Uncover; bake 15 minutes longer or until cheese is melted.,

Nutrition Facts : Calories 283 calories, Fat 17g fat (7g saturated fat), Cholesterol 49mg cholesterol, Sodium 821mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 2g fiber), Protein 15g protein.

STUFFED MUSHROOMS WITH CREAM CHEESE & SAUSAGE



Stuffed Mushrooms With Cream Cheese & Sausage image

I first had these back in high school - too many years ago to think about now. I've been making them ever since. Now, whenever any of my friends have a get-together, I'm expected to bring them! You've been warned!! They're addictive.

Provided by Lissa Sprenne

Categories     Lunch/Snacks

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 4

2 (12 ounce) packages white button mushrooms, cap size doesn't really matter
1 (8 ounce) package cream cheese
1 (8 ounce) package sausage
1/4 cup butter (melted, quite optional!)

Steps:

  • Preheat oven to 350 Fahrenheit.
  • Separate caps and stems while cleaning the mushrooms.
  • If cleaning with water, let them drain for a bit.
  • Start cooking the sausage in frying pan, at a medium to medium/high temperature.
  • While the sausage is cooking, put the cream cheese into a mixing bowl so it can soften and mince the stem pieces.
  • Spice the sausage to taste. Garlic is a good addition.
  • Just before the sausage is done, add the stem pieces and finish cooking.
  • Drain off the excess grease and add the sausage/stem mixture into the cream cheese.
  • Mix together well using a wooden spoon or your hands. Be careful, as it will be rather hot.
  • Set the caps into a 13x9 pan (or larger) with sides.
  • Optional! Melt enough butter to just put a little in the bottom of each cap or just brush some over the top of each after they're filled. You can put any extra butter in the bottom of the pan.
  • Fill the caps with the cream cheese/sausage/stem mix.
  • Add a small amount of water to the bottom of the pan, just enough to cover the bottom.
  • Bake for 30 to 45 minutes, or until the tops are crusty and the mushrooms have turned dark.
  • Scoop them out of the pan with a slotted spoon and arrange them on a plate.
  • Serve warm. They reheat well, so you can make them ahead of time.
  • *VARIATION 1: Add dried bread crumbs to the mix to make a larger batch without adding more cream cheese or sausage. Onions are also another popular addition.
  • *VARIATION 2: Use one 8oz. box of cream cheese to two 8oz. pkgs of sausage. It makes for a larger batch that is less rich and tastes just as good.
  • *FUN HINTS: The cream cheese mix is also very good on bread or crackers! This comes in handy if you you think there might be someone who doesn't like mushrooms - save some of the mix to the side for them to dip with.

SAUSAGE STUFFED MUSHROOMS



Sausage Stuffed Mushrooms image

This Johnsonvillle recipe is a must for mushroom fans! The taste of Johnsonville Italian Sausage pairs well with cream cheese, Parmesan cheese, lemon and garlic to create a dish that's bound to please! These stuffed mushrooms are perfect for an appetizer when you're entertaining family and friends.

Provided by From the Kitchen at Johnsonville Sausage

Categories     Trusted Brands: Recipes and Tips

Time 55m

Yield 48

Number Of Ingredients 8

1 (16 ounce) package Johnsonville® Ground Italian Sausage
48 large fresh mushrooms
½ cup dry bread crumbs
1 (8 ounce) package cream cheese, softened
3 garlic cloves, minced
2 tablespoons finely chopped fresh parsley
1 tablespoon lemon juice
¼ cup grated Parmesan cheese

Steps:

  • Preheat the oven to 400 degrees F.
  • In a skillet, cook and crumble sausage over medium heat until no longer pink and lightly browned; drain.
  • Remove and discard stems from mushrooms. Arrange mushroom caps on foil-lined baking sheets.
  • In a bowl, combine cooked sausage, bread crumbs, cream cheese, garlic, parsley and lemon juice. Stir until blended.
  • Carefully spoon sausage mixture into mushroom caps. Sprinkle with cheese. Bake until mushrooms are tender and lightly browned, 14 to 16 minutes.

Nutrition Facts : Calories 60.2 calories, Carbohydrate 1.9 g, Cholesterol 12.7 mg, Fat 4.7 g, Fiber 0.3 g, Protein 2.9 g, SaturatedFat 2.1 g, Sodium 118.6 mg, Sugar 0.5 g

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