Breakfast Sausage Stuffed Mushrooms With Cornflakes Recipes

SAUSAGE AND SQUASH STUFFED MUSHROOMS WITH CORNBREAD CRUMBS

Steps:

• Preheat the oven to 425 degrees F.
• For the mushrooms: If your mushrooms caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the olive oil and 1/4 teaspoon salt in a large bowl.
• For the filling: Heat the butter over medium-high heat. Add the chopped mushroom stems and squash and cook, stirring occasionally, until just soft, 6 to 8 minutes. Scrape into a large bowl, season with 3/4 teaspoon salt and set aside to cool.
• Add the sausage, Asiago and scallions to the cooled mushroom stem mixture. Stir in the cornbread until well moistened.
• Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet.

EASY SAUSAGE STUFFED MUSHROOMS

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.

4-INGREDIENT SAUSAGE-STUFFED MUSHROOMS

Steps:

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

PORK SAUSAGE-STUFFED MUSHROOMS

Steps:

• Remove mushroom stems from caps. Set caps aside (discard stems or save for another use). In a small skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer., In a large bowl, combine the sausage, bread crumbs, cheese, parsley and egg white. Stir in onion mixture. Fill the mushroom caps; place in a lightly greased 15x10x1-in. baking pan. , Bake at 350° for 10-15 minutes or until mushrooms are tender and tops are browned.

SAUSAGE & CORNBREAD STUFFED MUSHROOMS RECIPE

Steps:

• Heat oven to 450ºF.
• Place wire rack on foil-covered rimmed baking sheet. Place mushrooms, cap sides up, on rack. Bake 15 min. Meanwhile, brown sausage in medium nonstick skillet. Add stuffing mix, water and parsley; mix well.
• Remove mushrooms from wire rack; drain on paper towel-covered plate. Remove and discard foil (with mushroom liquid) from baking sheet.
• Spoon sausage mixture into mushrooms. Return to baking sheet (without rack).
• Bake 10 min. or until heated through.

SAUSAGE STUFFED MUSHROOMS II

Steps:

• Preheat the broiler.
• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and transfer to a medium bowl.
• Blend cream cheese with the sausage. Stuff mushroom caps with the cream cheese and sausage mixture.
• Arrange stuffed mushroom caps on a medium baking sheet. Broil in the preheated oven 2 to 3 minutes, until lightly browned.

STUFFED MUSHROOMS WITH CREAM CHEESE & SAUSAGE

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

Steps:

• Place a rack in the center of the oven. Preheat the oven to 350 degrees F. With a paper towel, wipe off the outsides of mushrooms. Remove and finely chop the stems. Set the caps aside.
• Heat the oil in a large nonstick skillet over medium. Brown the sausage until cooked through, using a sturdy spoon to break apart the meat into small pieces (sausage is kind of a pain to break into small pieces-once I have the pieces fairly small, sometimes I use a potato masher to split them further). This will take about 8 minutes.
• To the skillet, add the mushroom stems, vinegar, salt, and pepper. Cook until the stems are softened, about 4 minutes.
• Stir in the green onion, garlic, and Italian breadcrumbs. Set aside to cool.
• In a large bowl, stir together the cream cheese, egg yolk, and Parmesan with a fork until smoothly combined.
• Fold in the sausage mixture.
• With a spoon, generously fill each mushroom cap so that you create a mound on top. Arrange in a baking dish large enough to hold them snugly in a single layer (they will touch at the edges).
• Bake the stuffed mushrooms until browned and the filling is cooked through, about 20 minutes. Some liquid may seep out; simply leave it behind in the pan.
• Transfer to a serving plate and let cool at least 5 minutes. Sprinkle with fresh parsley. Enjoy warm or at room temperature.

SAUSAGE STUFFED MUSHROOMS

Steps:

• In a large mixing bowl combine sausage,garlic, bread crumbs,provolone, and a splash of the marsala wine.
• Combine well with very clean hands.
• Brush clean all mushrooms, and remove all the stems.
• Stuff each mushroom with the sausage filling and place in a 9x13 baking dish.
• Pour the remainder of the marsala wine in the dish with the mushrooms, and place the cold butter cubes in the pan around all the mushrooms.
• Place the pan in a pre heated 350 oven.
• Bake until sausage gets very brown and crispy on top around 25-35 min.
• During baking time, baste mushrooms with the buttery pan juices at least twice.
• Enjoy, these are just too good!

SIMPLE SAUSAGE STUFFED MUSHROOMS

Steps:

• Preheat oven to 375.
• Lightly spray a rimmed baking pan with PAM.
• Remove and discard mushrooms stems.
• Rinse mushrooms and place on pan.
• Stuff mushrooms with uncooked sausage (trust me).
• Top mushrooms with a dusting of grated cheese and place in oven for approximately 30 minutes or until sausage is cooked through and cheese is toasty brown.
• Serve these warm.