Renees Cream Cheese And Sausage Stuffed Marinated Mushrooms Recipes

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:

• Preheat the oven to 350 degrees F.
• Wipe off or wash the mushrooms in cold water. Pop out the stems, reserving. Chop the mushroom stems finely and set aside.
• Crumble the sausage into a hot dry skillet and cook until browned, 6 to 8 minutes. Set aside on a plate to cool.
• Add the rosemary, sage, garlic and onions to the same skillet; cook for 2 minutes over medium-low heat. Pour in the wine to deglaze the skillet, allowing the liquid to evaporate for a couple of minutes. Add the chopped mushroom stems and cook, stirring, for 2 minutes. Add salt and pepper to taste. Set the mixture aside on a plate to cool.
• In a bowl, combine the cream cheese and egg yolk. Add the Cheddar cheese and mix. Add the sausage and mushroom stems and stir together.
• Arrange the mushroom caps on a baking sheet. Spoon some of the sausage mixture into the cavity of each mushroom, filling the cap and creating a sizable mound over the top. Bake until golden brown, 20 to 25 minutes. Sprinkle with the chives.

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.

RENEE'S CREAM CHEESE AND SAUSAGE STUFFED MARINATED MUSHROOMS

Steps:

• Take stems off of mushrooms. (If preparing in advance or for a meal swap do not wash mushrooms yet. Place them in a zippy and make sure it is closed so they do not collect condensation in the fridge).
• Brown up meat together.
• Mix together the stuffing. cooked Sausage, cream cheese, parmesan and parsley. (Scoop stuffing mix into a zippy bag if preparing in advance).
• Measure out and mix together (in a zippy) marinade ingredients oil and vinegar.
• Measure out and mix together topping ingredients(place in a zippy). Parmesan, & parsley.
• Bag together the parts if preparing in advance. In another zippy bag place meat mixture on bottom, then topping mix, then bag of stemmed mushrooms (securely sealed), and the marinade mix (also very important to be securely sealed). All the prep and assembly work is done.
• To Serve: Preheat oven to 400 degrees.
• Rinse mushrooms off in zippy bag.
• Gently pat mushrooms dry with a paper cloth.
• Pour the oil and vinegar marinade into the zippy with the mushrooms. Marinade for at lest 20 min, but no more then 2 hours. If you marinade the mushrooms for too long they will turn slimy.
• Place mushrooms in a baking dish with sides (they give off allot of liquid) hole up. Stuff each mushroom hole with a mound of sausage and cream cheese mixture on top.
• Sprinkle on topping (parmesan, parsley). Sprinkle some optional paprika over the tops if you like.
• Bake at 400 for 10 minute THEN.
• Broil for 5 min until tops are golden.