Sausage Provolone Stuffed Mushrooms Recipes

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EASY SAUSAGE STUFFED MUSHROOMS



Easy Sausage Stuffed Mushrooms image

We have these at most of our neighborhood gatherings. Everyone always asks for them.

Provided by DRFHRLAW

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 45m

Yield 12

Number Of Ingredients 7

24 large mushrooms, stems removed, or more as needed
1 pound bulk hot Italian sausage
1 onion, diced
4 ounces grated Parmesan cheese, divided
¼ cup Italian bread crumbs
1 teaspoon minced garlic
1 teaspoon chopped fresh parsley

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.

Nutrition Facts : Calories 148.3 calories, Carbohydrate 4.9 g, Cholesterol 28.7 mg, Fat 9.7 g, Fiber 0.7 g, Protein 10.7 g, SaturatedFat 4 g, Sodium 423.6 mg, Sugar 1.3 g

SAUSAGE STUFFED PORTOBELLO MUSHROOMS



Sausage Stuffed Portobello Mushrooms image

These sausage stuffed portobello mushrooms feature meaty portobello mushroom caps loaded with an enticing mixture of ground sausage, sage, and cream cheese.

Provided by Fox Valley Foodie

Categories     Entree

Number Of Ingredients 10

6-8 large portobello mushrooms
1 pound country sausage ((such as Tennessee Pride))
1/2 small onion ((chopped))
2 cloves garlic ((minced))
8 oz cream cheese
1 egg yolk
2 tablespoons chopped fresh sage
2 tablespoons chopped parsley
1/4 cup Italian breadcrumbs
3 tablespoons grated Parmesan cheese

Steps:

  • Preheat oven to 400 degrees.
  • Remove mushroom stems from mushrooms and scrape out the gills. Chop the mushroom stems and add them to a skillet with sausage and onion. Saute until sausage has cooked through and onion and mushroom stems are tender. Add minced garlic and cook an additional 2 minutes.
  • Add cream cheese, breadcrumbs, herbs, and egg yolk to a large bowl and stir to combine with sausage mixture from the skillet.
  • Scoop sausage filling onto portobello caps and top with grated Parmesan cheese.
  • Place stuffed mushrooms into oven for 25 minutes, or until the mixture is heated through and the tops are browning.
  • Let cool 5 minutes and serve.

Nutrition Facts : Calories 419 kcal, Carbohydrate 9 g, Protein 18 g, Fat 35 g, SaturatedFat 15 g, Cholesterol 131 mg, Sodium 716 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

SAUSAGE STUFFED MUSHROOMS



Sausage Stuffed Mushrooms image

These are such a crowd pleaser......you can't go wrong with them! I must give credit where credit is due...this recipe came from my sister in law, but I had to share it. I get such rave reviews every single time I serve them! Give them a try, you will NOT be sorry!

Provided by Kyle OMalley

Categories     Meat

Time 55m

Yield 10-12 serving(s)

Number Of Ingredients 7

1 lb sweet Italian sausage link, with casing removed
2 cloves garlic, minced
1/3 cup dry breadcrumbs
2 tablespoons finely grated extra sharp provolone cheese
2 (8 ounce) packages white button mushrooms
1 1/2 cups sweet marsala wine
4 tablespoons cold butter, cubed

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!

Nutrition Facts : Calories 258.1, Fat 17.8, SaturatedFat 7.6, Cholesterol 39.2, Sodium 625.6, Carbohydrate 7.2, Fiber 0.7, Sugar 1.7, Protein 11.1

SAUSAGE-STUFFED MUSHROOMS



Sausage-Stuffed Mushrooms image

Provided by Nancy Fuller

Categories     appetizer

Time 45m

Yield 20 stuffed mushrooms

Number Of Ingredients 10

1 tablespoon olive oil
8 ounces loose Italian sausage
1 shallot, chopped
20 large white mushrooms, stems removed and reserved
1/4 cup pine nuts
3/4 cup grated Swiss cheese
1/2 cup grated Gruyere cheese
1/4 cup heavy cream
1/2 cup breadcrumbs
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • In a saute pan over medium-high heat, add the olive oil, sausage and shallots. Saute until browned, breaking up the sausage into small pieces with a wooden spoon, 5 to 7 minutes.
  • Add the browned sausage and reserved mushroom stems to the bowl of a food processor and pulse until combined. Add the pine nuts and pulse a few more times until slightly smooth. Transfer to a mixing bowl and fold in the Swiss cheese, Gruyere and cream.
  • Add the breadcrumbs and parsley to a small bowl and mix to combine.
  • Place the mushroom caps hollow-side up on the prepared baking sheet. Using a tablespoon, spoon the mushroom and sausage mixture into each mushroom cap. Top with the breadcrumb mixture. Bake until golden brown, about 20 minutes.

SAUSAGE & PROVOLONE STUFFED MUSHROOMS



Sausage & Provolone Stuffed Mushrooms image

These are a nice change on your basic stuffed mushroom. They're always a hit, and I found out they're good for carb watchers.

Provided by Mary Close

Categories     < 60 Mins

Time 35m

Yield 24 caps, 4-6 serving(s)

Number Of Ingredients 6

1 lb mild Italian sausage
1/4 cup Burgundy wine or 1/4 cup cabernet sauvignon wine
4 ounces provolone cheese, shredded
1/8 cup butter
24 medium mushrooms
salt and pepper, to taste

Steps:

  • Preheat oven to 400. Stem and core mushrooms. Heat butter in a skillet over medium heat and saute mushroom caps for 2 minutes. Remove from skillet. Add sausage to the skillet breaking up meat as it cooks. When no pink shows, add wine, cheese, salt and pepper. Stuff meat into caps and bake about 8 to 10 minutes.

Nutrition Facts : Calories 577.4, Fat 44.7, SaturatedFat 19.4, Cholesterol 99.5, Sodium 1664.5, Carbohydrate 9.5, Fiber 1.2, Sugar 2.9, Protein 32.4

SAUSAGE-STUFFED PORTOBELLO MUSHROOMS



Sausage-Stuffed Portobello Mushrooms image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 6 mushrooms

Number Of Ingredients 22

6 portobello mushrooms, stemmed (reserve 1 cup minced stems)
3 tablespoons plus 2 teaspoons extra-virgin olive oil, plus more for drizzling
12 ounces hot Italian sausage
12 ounces sweet Italian sausage
1/2 cup finely chopped onion
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped celery
2 teaspoons minced garlic
1/2 cup plain bread crumbs
1/2 cup freshly grated Parmesan
1/4 cup plus 1 tablespoon minced fresh parsley leaves
2 teaspoons Essence, recipe follows
1 egg, lightly beaten
Balsamic vinegar, for drizzling
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Preheat the oven to 400 degrees F.
  • Using your hands, lightly rub each portobello mushroom with 2 teaspoons of olive oil.
  • Cook the sausage in a medium skillet until browned, about 4 minutes. Add the onion, bell pepper, celery, and mushroom stems and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove from heat.
  • Transfer sausage-vegetable mixture to the bowl of a food processor. Add, 1/4 cup of the bread crumbs, 1/4 cup of Parmesan, 1/4 cup of parsley, the Essence, and the remaining 2 teaspoons of olive oil. Pulse until mixture is finely chopped and comes together slightly, about 30 seconds. Transfer the mixture to a bowl, add the egg, and stir until well combined.
  • Divide the filling among the mushroom caps, about 1/2 cup for each mushroom. Place the filled mushrooms on a baking sheet. Combine remaining 1/4 cup of bread crumbs and 1/4 cup of Parmesan in a small mixing bowl. Divide the bread crumb mixture evenly among the tops of the mushrooms. Bake until golden brown on top and the mushrooms are tender, about 15 to 18 minutes. Remove from oven and let cool slightly. Garnish with remaining tablespoon of parsley, drizzle with olive oil and vinegar and serve warm or at room temperature.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
  • Published by William and Morrow, 1993.

SAUSAGE STUFFED MUSHROOMS



Sausage Stuffed Mushrooms image

This Johnsonvillle recipe is a must for mushroom fans! The taste of Johnsonville Italian Sausage pairs well with cream cheese, Parmesan cheese, lemon and garlic to create a dish that's bound to please! These stuffed mushrooms are perfect for an appetizer when you're entertaining family and friends.

Provided by From the Kitchen at Johnsonville Sausage

Categories     Trusted Brands: Recipes and Tips

Time 55m

Yield 48

Number Of Ingredients 8

1 (16 ounce) package Johnsonville® Ground Italian Sausage
48 large fresh mushrooms
½ cup dry bread crumbs
1 (8 ounce) package cream cheese, softened
3 garlic cloves, minced
2 tablespoons finely chopped fresh parsley
1 tablespoon lemon juice
¼ cup grated Parmesan cheese

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.

Nutrition Facts : Calories 60.2 calories, Carbohydrate 1.9 g, Cholesterol 12.7 mg, Fat 4.7 g, Fiber 0.3 g, Protein 2.9 g, SaturatedFat 2.1 g, Sodium 118.6 mg, Sugar 0.5 g

JOHNSONVILLE® SAUSAGE STUFFED MUSHROOMS



Johnsonville® Sausage Stuffed Mushrooms image

This Johnsonville recipe is a must for mushroom fans! The taste of Johnsonville Italian Sausage pairs well with cream cheese, Parmesan cheese, lemon and garlic to create a dish that's bound to please! These stuffed mushrooms are perfect for an appetizer when you're entertaining family and friends. &Mdash;Brought to you by The Kitchen at Johnsonville® Sausage.

Provided by Taste of Home

Time 56m

Yield 48 servings.

Number Of Ingredients 8

1 package (16 ounces) Johnsonville® Ground Italian Sausage
48 large fresh mushrooms
1/2 cup dry bread crumbs
1 package (8 ounces) cream cheese, softened
3 cloves garlic, minced
2 tablespoons finely chopped fresh parsley
1 tablespoon lemon juice
1/4 cup grated Parmesan cheese

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.

Nutrition Facts :

PORK SAUSAGE-STUFFED MUSHROOMS



Pork Sausage-Stuffed Mushrooms image

A few years back, I was looking for a snack that would suit my family's tastes. I combined three different recipes and came up with this one. They love the rich Parmesan flavor.

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield about 2 dozen.

Number Of Ingredients 9

20 to 24 large fresh mushrooms
2 tablespoons finely chopped onion
1 tablespoon butter
2 to 3 garlic cloves, minced
1/4 pound bulk pork sausage, cooked, crumbled and drained
3 tablespoons seasoned bread crumbs
3 tablespoons grated Parmesan cheese
1 tablespoon dried parsley flakes
1 large egg white

Steps:

  • Remove mushroom stems from caps. Set caps aside (discard stems or save for another use). In a small skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer., In a large bowl, combine the sausage, bread crumbs, cheese, parsley and egg white. Stir in onion mixture. Fill the mushroom caps; place in a lightly greased 15x10x1-in. baking pan. , Bake at 350° for 10-15 minutes or until mushrooms are tender and tops are browned.

Nutrition Facts : Calories 76 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 157mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

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