Johnsonville Sausage Stuffed Mushrooms Recipes

JOHNSONVILLE® SAUSAGE STUFFED MUSHROOMS

Steps:

• 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, uncovered, at 400°F for 14-16 minutes of until mushrooms are tender and lightly browned. Serve hot.

SAUSAGE STUFFED MUSHROOMS

Steps:

• 1. In a skillet, cook and crumble sausage over medium heat until no longer pink and lightly browned; drain.
• 2. Remove and discard stems from mushrooms.
• 3. Arrange mushroom caps on foil-lined baking sheets.
• 4. In a bowl, combine cooked sausage, bread crumbs, cream cheese, garlic, parsley and lemon juice. Stir until blended.
• 5. Carefully spoon sausage mixture into mushroom caps. Sprinkle with cheese.
• 6. Bake, uncovered, at 400°F for 14-16 minutes or until mushrooms are tender and lightly browned.
• 7. Serve hot.

SAUSAGE-STUFFED MUSHROOMS

Steps:

• Preheat the oven to 325 degrees F.
• Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.
• Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.
• Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty.

SAUSAGE STUFFED MUSHROOMS

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.

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.

JOHNSONVILLE TRADITIONAL ITALIAN SAUSAGE STUFFING

Steps:

• In a skillet, cook and crumble sausage in 1 tbsp. olive oil until no longer pink (160 degrees F); set aside. In a large bowl, combine bread cubes and the remaining oil. Sprinkle with pepper; toss to coat. Transfer to a greased 15-in. x 10-in. baking pan. Bake at 350 degrees F for 10 minutes or until crisp and a lightly browned, stirring once. Remove pan to a wire rack to cool slightly. In a very large bowl, combine the bread cubes, reserved sausage, Parmesan cheese, green pepper, sun-dried tomatoes, basil and garlic. Combine eggs and water; pour over bread mixture and toss to coat. Transfer to a buttered 13-in. x 9-in. baking dish. Dot with butter. Bake, uncovered, at 350 degrees F for 35-40 minutes or until hot.
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SAUSAGE STUFFED MUSHROOMS

Steps:

• Preheat oven to 400ºF.
• Remove mushroom stems and discard; set caps aside.
• Place mushroom caps on foil-lined baking sheets; set aside.
• Remove sausage casings.
• In a skillet, cook and crumble sausage over medium heat until no longer pink; drain.
• Remove from heat. Stir in bread crumbs and set aside.
• In a bowl, combine the cream cheese, parsley, lemon juice, and garlic until smooth.
• Combine cream cheese mixture and sausage.
• Fill each cap with sausage and cream cheese mixture.
• Sprinkle with Parmesan cheese.
• Bake for 14-16 minutes or until mushrooms are tender and lightly browned.

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!

SAUSAGE-STUFFED MUSHROOMS

Steps:

• Heat oven to 325. Trim mushroom stems and finely chop; set aside. Place mushroom caps in a shallow bowl and toss with 3 tablespoons oil and Marsala. Set aside.
• Heat the remaining 2 tablespoons of olive oil in a medium skillet over medium heat. Add sausage and crumble into small pieces; cook until browned, 8-10 minutes. Add the mushroom stems and cook 3 minutes more. Stir in the scallions, garlic, salt and pepper and cook for 2-3 minutes. Stir in the panko crumbs and mascarpone and continue cooking until the mascarpone has melted and made the mixture creamy. Remove from heat, add the Parmesan and parsley and season to taste. Cool slightly.
• Fill each mushroom cap generously with the sausage mixture. Arrange in a snug single layer in a large baking dish. Bake until the stuffing is browned and crusty, 50 minutes.

SAUSAGE-STUFFED MUSHROOMS - BAREFOOT CONTESSA

Steps:

• Preheat the oven to 325 degrees F.
• Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.
• Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat.
• Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned.
• Add the chopped mushroom stems and cook for 3 more minutes.
• Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally.
• Add the panko crumbs, stirring to combine evenly with all the other ingredients.
• Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy.
• Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.
• Fill each mushroom generously with the sausage mixture.
• Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing is browned and crusty about, 50 minutes. Enjoy!

SAUSAGE STUFFED MUSHROOMS

Steps:

• Wash mushrooms.
• Remove stems and chop.
• Brown sausage, stems and onions.
• Drain well.
• Mix sausage mixture ans stuffing with enough mayonnasie to hold together.
• Place caps in baking dish, fill with sausage mixture.
• Cover and chill.
• These can be mae a day ahead.
• At serving time, preheat oven to 450.
• Bake 10 minutes.
• Note: To accompany steak, use 8 very large mushrooms.
• Bake 15 minutes.