Sausage Stuffed Mushroom Appetizers Recipes

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SAUSAGE MUSHROOM APPETIZERS



Sausage Mushroom Appetizers image

These stuffed mushrooms are can't-stop-eating-them good. For variations, I sometimes substitute venison or crabmeat for the pork sausage in the stuffing. -Sheryl Siemonsma, Sioux Falls, South Dakota

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 4 dozen.

Number Of Ingredients 11

48 large fresh mushrooms
2 large eggs, lightly beaten
1 pound bulk pork sausage, cooked and crumbled
1 cup shredded Swiss cheese
1/4 cup mayonnaise
3 tablespoons butter, melted
2 tablespoons finely chopped onion
2 teaspoons spicy brown or horseradish mustard
1 teaspoon garlic salt
1 teaspoon Cajun seasoning
1 teaspoon Worcestershire sauce

Steps:

  • Remove mushroom stems (discard or save for another use); set caps aside. In a large bowl, combine the remaining ingredients. Stuff into the mushroom caps. , Place in 2 greased 13x9-in. baking dishes. Bake, uncovered, at 350° until heated through, 16-20 minutes.

Nutrition Facts : Calories 53 calories, Fat 4g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 129mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

SAUSAGE-STUFFED MUSHROOMS



Sausage-Stuffed Mushrooms image

For an elegant appetizer, serve Ina Garten's Sausage-Stuffed Mushrooms from Barefoot Contessa on Food Network; use sweet Italian sausage for the best flavor.

Provided by Ina Garten

Categories     appetizer

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 11

16 extra-large white mushrooms
5 tablespoons good olive oil, divided
2 1/2 tablespoons Marsala wine or medium sherry
3/4 pound sweet Italian sausage, removed from the casings
6 scallions, white and green parts, minced
2 garlic cloves minced
2/3 cup panko crumbs
5 ounces mascarpone cheese, preferably from Italy
1/3 cup freshly grated Parmesan
2 1/2 tablespoons minced fresh parsley leaves
Salt and freshly ground black pepper

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 MUSHROOM APPETIZERS



Sausage-Stuffed Mushroom Appetizers image

"My family eats these as fast as I can make them, and with just four ingredients, they couldn't be easier to prepare. Guests will love the taste; you'll love the simplicity," says Kathryn Schumacker of Batesville, Indiana.

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 35 appetizers.

Number Of Ingredients 4

35 large fresh mushrooms
1/2 pound bulk pork sausage
1/2 cup shredded part-skim mozzarella cheese
1/4 cup seasoned bread crumbs

Steps:

  • Remove stems from mushrooms and finely chop; set caps aside. In a large skillet, cook sausage and mushrooms over medium heat until meat is no longer pink; drain. , Remove from the heat. Stir in cheese and bread crumbs. Fill each mushroom cap with about 1 tablespoon of filling. , Place on foil-lined baking sheets. Bake at 400° for 16-20 minutes or until mushrooms are tender.

Nutrition Facts : Calories 26 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 47mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

SAUSAGE-STUFFED MUSHROOMS



Sausage-Stuffed Mushrooms image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 50m

Yield 10 to 12 servings

Number Of Ingredients 12

24 ounces white button mushrooms
1/3 pound hot pork sausage
1 tablespoon minced fresh rosemary
2 teaspoons minced fresh sage
4 cloves garlic, finely minced
1/2 medium onion, finely diced
1/3 cup dry white wine
Kosher salt and freshly ground black pepper
8 ounces cream cheese
1 large egg yolk
3/4 cup grated sharp Cheddar cheese
2 tablespoons chopped chives

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.

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 MUSHROOMS



Sausage-Stuffed Mushrooms image

Provided by Louise Pickerel

Categories     Mushroom     Appetizer     Bake     Sauté     Thanksgiving     Cream Cheese     Parmesan     Sausage     White Wine     Fall     Bon Appétit     Oklahoma     Sugar Conscious     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 24

Number Of Ingredients 10

3 Italian hot sausages, casings removed
1 1/2 teaspoons dried oregano
1 cup freshly grated Parmesan cheese (about 3 ounces)
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1 8-ounce package cream cheese, room temperature
1 large egg yolk
Olive oil
24 large (about 2-inch-diameter) mushrooms, stemmed
1/3 cup dry white wine

Steps:

  • Sauté sausage and oregano in heavy large skillet over medium-high heat until sausage is cooked through and brown, breaking into small pieces with back of fork, about 7 minutes. Using slotted spoon, transfer sausage mixture to large bowl and cool. Mix in 1/2 cup Parmesan cheese, Worcestershire sauce, and garlic powder, then cream cheese. Season filling with salt and pepper; mix in egg yolk.
  • Brush 15x10x2-inch glass baking dish with olive oil to coat. Brush cavity of each mushroom cap with white wine; fill with scant 1 tablespoon filling and sprinkle with some of remaining 1/2 cup Parmesan cheese. Arrange mushrooms, filling side up, in prepared dish. (Can be made 1 day ahead. Cover and chill.)
  • Preheat oven to 350°F. Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes.

SAUSAGE MUSHROOM APPETIZERS



Sausage Mushroom Appetizers image

Make and share this Sausage Mushroom Appetizers recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pork

Time 45m

Yield 48 appetizers

Number Of Ingredients 11

48 large mushrooms
2 eggs, beaten
1 lb bulk pork sausage, cooked,crumbled,and drained
1 cup shredded swiss cheese
1/4 cup mayonnaise
3 tablespoons butter or 3 tablespoons margarine, melted
2 tablespoons finely chopped onions
2 teaspoons spicy brown mustard
1 teaspoon garlic salt
1 teaspoon cajun seasoning (Tony Chachere's)
1 teaspoon Worcestershire sauce

Steps:

  • Remove stems from mushrooms and discard; set mushroom caps aside.
  • In a mixing bowl, mix together the remaining ingredients.
  • Stuff mixture into mushroom caps.
  • Place stuffed mushrooms into two greased 13x9 inch baking dishes.
  • Bake, uncovered, at 350° for 16-20 minutes or until heated through.

Nutrition Facts : Calories 56.4, Fat 4, SaturatedFat 1.7, Cholesterol 20.9, Sodium 33.9, Carbohydrate 1.3, Fiber 0.2, Sugar 0.6, Protein 4

APPETIZER SAUSAGE STUFFED MUSHROOMS



Appetizer Sausage Stuffed Mushrooms image

I got this recipe from a neighbor over thirty years ago, and I've used it often to take to parties and get-togethers. The only problem is keeping others from eating them before I can get them into the car.

Provided by BamaKathy

Categories     Pork

Time 20m

Yield 40 mushrooms, 8-10 serving(s)

Number Of Ingredients 4

1 lb pork sausage
1/4 cup Italian breadcrumbs
1/3 cup mozzarella cheese
40 button mushrooms

Steps:

  • Preheat oven to 350 degrees. Break out the stem from the mushrooms and place on cookie sheet.
  • In frying pan, cook sausage over medium heat until brown. Then drain grease. Add breadcrumbs and mozzarella cheese and stir to mix. Stuff into mushroom caps. Bake 10-15 minutes until cheese starts to brown on top and the mushrooms are sizzling.

Nutrition Facts : Calories 211.9, Fat 16.5, SaturatedFat 5.7, Cholesterol 44.6, Sodium 458.6, Carbohydrate 4.3, Fiber 0.7, Sugar 1.2, Protein 11.7

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