Holiday Stuffed Mushrooms Rachael Ray Recipes

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SAUSAGE STUFFED MUSHROOMS



Sausage Stuffed Mushrooms image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 35m

Yield 24 large stuffed mushrooms

Number Of Ingredients 13

1 tablespoon extra-virgin olive oil, one turn of the pan
24 large gourmet stuffing mushroom caps, stems removed and reserved brushed with damp towel
Salt and pepper
1 1/2 teaspoons extra-virgin olive oil, half a turn of the pan
3/4 pound sweet bulk Italian sausage
4 cloves garlic, chopped
20 stems mushrooms, finely chopped
1 rib of celery and green, leafy top from the heart of the stalk, chopped
1/2 small onion, chopped
1/2 small red bell pepper, seeded and chopped
1 (10-ounce) box chopped frozen spinach, defrosted and squeezed dry
3 slices white bread, toasted and buttered, chopped into small dice
1/3 cup grated Parmigiano or Romano, 2 handfuls

Steps:

  • Preheat oven to 500 degrees F.
  • Heat a large skillet over medium high heat. Add oil and mushroom caps and season caps with salt and pepper. Saute caps 5 to 7 minutes, until they are lightly browned and tender on edges. Turn caps up and let juices drain away from caps. Transfer caps to a small nonstick baking sheet. Wipe out skillet and return to heat. Add a touch of oil and sausage to the hot skillet. Brown and crumble sausage for 3 minutes. In a food processor pulse and chop the garlic, add mushroom stems and pulse to chop the mushroom stems. Add celery, onion and red bell pepper to the mushrooms and pulse to chop. Remove mixture from the processor and saute veggies and mushrooms over medium high heat another 3 to 5 minutes. Add dry, defrosted spinach and stir into stuffing. Add chopped bread and cheese to the pan and toss stuffing until bread is moist and stuffing is combined, 2 or 3 minutes. Fill caps with stuffing using a small scoop or large spoon. Place caps in hot oven and reduce heat to 450 degrees F. Bake 6 to 8 minutes to crisp edges of stuffing and set stuffing in mushrooms. Transfer stuffed mushrooms to a serving plate.

Nutrition Facts : Calories 94, Fat 6 grams, SaturatedFat 2 grams, Cholesterol 13 milligrams, Sodium 202 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Protein 5 grams, Sugar 1 grams

HOLIDAY STUFFED MUSHROOMS - RACHAEL RAY



Holiday Stuffed Mushrooms - Rachael Ray image

Make and share this Holiday Stuffed Mushrooms - Rachael Ray recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 11

36 medium mushroom caps (10 stems reserved)
2 tablespoons extra virgin olive oil
2 tablespoons extra virgin olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 cup Italian seasoned breadcrumbs
2 ounces fontina, shredded
1/4 cup grated parmesan cheese
4 ounces chopped pancetta, browned and drained
1 large egg, beaten
1/4 red bell pepper, finely diced

Steps:

  • Preheat oven to 350°.
  • Clean mushroom caps with damp paper towel.
  • Heat oil in a large skillet over medium-high heat.
  • Quickly saute mushrooms until caps begin to become dark and tender and have rendered their juices.
  • Remove from heat; transfer mushrooms to a small, flat baking pan, draining liquid from insides of caps as you remove from skillet.
  • Wipe out skillet and return to heat.
  • Heat olive oil in skillet; saute onion, garlic, and chopped reserved mushroom stems; saute until tender; remove from heat.
  • In a bowl, combine onion mixture with bread crumbs, fontina, parmesan, pancetta, and egg.
  • Using a melon baller or a fingertip, mound stuffing onto caps; place stuffed mushrooms on a baking sheet; bake 10-15 minutes or until golden.
  • Top each with a dot of chopped red bell pepper and serve.

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