Chimney Stacks Savoury Sausage Stuffed Mushrooms Recipes

SAVORY STUFFED MUSHROOMS

Steps:

• Preheat the oven to 375 degrees F.
• Heat a large skillet over medium-high heat. Add the olive oil and once hot, add the turkey sausage and cook, breaking up with the back of a wooden spoon, about 2 minutes. Once the sausage is beginning to brown, add the mushroom stems and continue to cook until soft and the turkey is cooked through. Add the garlic and briefly saute until fragrant. Stir in the white wine and scrap up any browned bits on the bottom of the pan. Cook until the wine has evaporated. Transfer the mixture to a bowl. Add the blue cheese, breadcrumbs and parsley to the sauteed mixture and stir to combine.
• Place the mushroom caps cavity-side up on the a sheet tray. Drizzle with olive oil and sprinkle with salt and pepper. Spoon the filling into the cavities and drizzle again with olive oil. You may need to pack down the filling with your hands. Bake 20 minutes.

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.

SAUSAGE STUFFED MUSHROOMS

Steps:

• Preheat oven to 375 degrees F. Spray a rimmed baking sheet with cooking spray and set aside.
• Wipe mushrooms clean with paper towels. Remove stems and dice. Hollow out the caps if necessary. Brush each cap with olive oil.
• In a large skillet over medium heat add 2 tablespoons olive oil and mushroom stems, cook for 1 minute and then add sausage; breaking up any clumps. Saute for 3 minutes. Add the leeks and saute for another 3 minutes or until sausage is completely browned and leeks are tender. Remove from pan and set aside.
• In a medium bowl, combine stuffing mix and hot broth. Let sit for 2 minutes or until slightly softened.
• Stir in browned sausage mixture, sage, garlic, and 2 tablespoons Parmesan into stuffing.
• Fill each mushroom with stuffing mixture and arrange caps on prepared baking sheet. Sprinkle mushrooms with remaining 2 tablespoons of Parmesan.
• Bake in preheated oven for 20 to 25 minutes, or until golden. Serve immediately.

CHIMNEY STACKS - SAVOURY SAUSAGE STUFFED MUSHROOMS!

Steps:

• Preheat the oven to 200C/400F/Gas Mark 7.
• Take a large earthenware ovenproof dish and pour in half the olive oil, swill it around to cover the base.
• Gently remove the stalks from the mushrooms and set aside.
• If using sausages, take the sausage casings off them and break them up into a large bowl.
• Heat up the remaining olive oil and add the garlic, onion and red pepper. Cook over a medium heat for about 10-15 minutes or until they are soft.
• Add the onion, garlic & red pepper mixture to the sausagemeat & give it all a good mix.
• Add the sun-dried tomatoes, parmesan cheese, a good twist or two of salt & mixed peppercorns and mix thoroughly again.
• Stuff each mushroom with the sausage mixture and place into the oiled ovenproof dish.
• Place a tomato slice on each of the mushrooms, making a hole in the middle of each slice.
• Sprinkle on the cheddar cheese and push a mushroom stalk into each of the stuffed mushrooms, through the hole in the tomato slice.
• Optional: If you have any of the sun-dried tomato oil available, drizzle a little over the top of the mushrooms.
• Bake in a preheated oven for 50-60 minutes; it depends on the size of the mushrooms.
• Garnish with chopped parsley & serve warm with chunky home-made bread and/or salad.
• Allow one mushrom per person as a starter and two per person for lunch or a lght meal.

SPICY SAUSAGE STUFFED MUSHROOMS

Steps:

• Preheat oven to 375 degrees F (190 degrees C) remove stems from mushrooms. Finely chop enough stems to make 1/2 cup (125 mL). Reserve.
• Heat oil in a skillet set over high heat. Split the sausage casings and crumble meat into pan. Add the onion, chopped mushrooms and rosemary. Brown, stirring constantly. Drain off fat.
• Stir in the breadcrumbs and cheese. Blend in the ketchup and parsley. Spoon into mushroom caps and arrange in a baking dish. Bake for 12 to 15 minutes or until mushrooms are tender and tops are golden. Makes 16 servings.

SAVORY STUFFED MUSHROOMS

Steps:

• Remove stems from mushrooms and finely chop; set caps aside. In a skillet, saute the stems, green pepper and onion in butter until tender. Remove from the heat. Stir in the bread cubes, salt, pepper and cayenne. , Stuff into mushroom caps. Place in a baking dish coated with cooking spray. Bake, uncovered, at 350° for 15 minutes or until stuffing is lightly browned.