Gorgonzolasausage Stuffed Baby Bella Mushrooms Recipes

STUFFED BABY BELLAS

Steps:

• Wipe the mushrooms clean with a damp cloth. Remove the stems and finely chop them. Preheat the oven to 400 degrees F. In a large mixing bowl, combine the ground meat, fennel seed, onion, garlic, lemon zest, half of the cheese, the chopped mushroom stems, breadcrumbs and spinach and season with salt and pepper. Brush lightly with EVOO and stuff the mixture into the caps.
• Arrange the caps on a rimmed baking sheet or in a baking dish. Leave some room around each mushroom to prevent the caps from getting steamy. Sprinkle the remaining cheese and the nuts on the caps and transfer to the oven. Bake until the mushrooms are tender and the filling is cooked through, about 25 minutes. Serve warm.

GORGONZOLA/SAUSAGE STUFFED BABY BELLA MUSHROOMS

Steps:

• Cook sausage until pink is gone.
• While sausage is cooking, take stems out of mushrooms and chop up.
• Add garlic cloves to sausage, cook for 1 minute and turn heat to low.
• Add mascarpone, bread crumbs, gorgonzola, and mushroom stems.
• Add salt and pepper to taste.
• Stuff mushrooms with cooked filling and line up on a baking sheet.
• Bake in a 350 degree preheated oven for 20-25 minute
• There will most likely be some filling left. You can eat it on crackers or ripped up french bread.

STUFFED MUSHROOMS

Steps:

• Preheat oven to 350* and cover a baking sheet with foil.
• Clean the mushrooms with a damp paper towel and dry completely. Carefully break off the stems and set the mushroom caps aside.
• For the stems, discard the tough ends and chop them finely.
• Heat the olive oil in a medium pan over medium heat. Once hot, add in the chopped stems along with the garlic and half of the green onions. Stir frequently until mushrooms are softened, about 5 minutes.
• Add the sausage into the pan and break apart into tiny crumbles with a spoon. Cook for about 5 minutes or until no longer pink. Lightly season with salt and pepper if needed. Carefully drain any grease and set aside.
• Place the bread crumbs in a small bowl and set aside.
• In a another medium bowl, combine remainder of the green onions, cream cheese, parmesan cheese, sage, fennel, onion powder, Parsley, and cayenne pepper. Add in the cooled meat mixture and stir together until well combined. By the tablespoon, fill each mushroom cap with a generous amount of filling.
• Dip the top of the mushroom cap into the bowl of the bread crumbs, completely covering the top and place the stuffed mushrooms on the baking sheet.
• Bake for 20-25 minutes until browned and liquid forms under the caps.

GORGONZOLA STUFFED GRILLED MUSHROOMS

Steps:

• Use side burners or preheat grill. Heat oil in a medium saucepan over medium high heat. Add onions and garlic and cook until soft. Add mushroom stems and cook until golden brown. Remove from heat and add bread crumbs, parsley, hot pepper sauce and cheese. Mix until well combined (if mixture looks too dry, add more olive oil.) Season the mixture with salt and pepper to taste. Fill the mushroom caps with the mixture and brush the entire mushroom with more olive oil. Grill over medium heat until tender.

STUFFED BABY PORTABELLA MUSHROOMS

Steps:

• Heat oven to 350°F. Carefully remove stems from mushrooms. Chop enough stems to measure 1/2 cup.
• In 10-inch skillet, melt butter over medium heat. Cook onion and broccoli in butter 2 minutes, stirring occasionally. Stir in mushroom stems. Cook about 2 minutes, stirring occasionally, until broccoli is crisp-tender. Cool slightly. Stir in bread crumbs, cheese, basil, oregano, garlic salt and pepper.
• Spoon vegetable mixture evenly into mushroom caps, mounding slightly. Place stuffed mushrooms in ungreased 15x10x1-inch pan. Garnish each with bell pepper pieces.
• Bake uncovered 12 to 15 minutes or until filling is light golden brown.

SAUSAGE-STUFFED PORTABELLA MUSHROOMS WITH MOZZARELLA CHEESE

Steps:

• Lightly brush olive oil on both sides of the potobello mushroom caps then sprinkle the inside lightly with salt (this is optional but I most always do!).
• In a skillet brown the sausage meat with green onions crumbling into very small pieces until browned; drain any fat then cool.
• In a medium bowl beat eggs with milk, fresh parsley, basil, fresh garlic, cayenne pepper or hot sauce until well combined.
• Add in the Parmesan cheese and the ground croutons starting with about 1-1/2 cups ground croutons, you might have to add in more later; mix with a wooden spoon until combined.
• Add in the cooked sausage/onion mixture; mix well (the mixture should be wet but still firm enough to hold together if the mixture is too soft add in a small amount more of the croutons at a time just until the mixture binds together).
• Season mixture with black pepper to taste.
• Spoon the sausage mixture evenly between the portobella mushroom tops.
• Place on a lightly greased baking sheet.
• Bake in a 350 degree oven for about 15-20 minutes.
• Sprinkle the tops with grated mozzeralla cheese.
• Delicious!

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.