SAUSAGE-STUFFED MUSHROOMS
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
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 - BAREFOOT CONTESSA
This is a GREAT addition to the holiday feast...or for anytime! They are crusty on top and juicy on the inside. The Panko crumbs give them a very nice crispness. You can use any type of sausage, mild or spicy, or mix them up. Try to get a good Italian Mascarpone cheese, I find it makes a difference. I also drizzle any leftover Marsala mixture over the top of the stuffing before adding to the shrooms. I may try shallots instead of the green onions, but it is DIVINE just as it is.This is adapted from FN- Barefoot Contessa. Hope you enjoy!
Provided by Scoutie
Categories Vegetable
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 11
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!
Nutrition Facts : Calories 299.1, Fat 18.5, SaturatedFat 4.5, Cholesterol 21.9, Sodium 503.9, Carbohydrate 14.2, Fiber 1.5, Sugar 2.4, Protein 14.8
INA GARTEN SAUSAGE STUFFED MUSHROOMS
These Sausage Stuffed Mushrooms are stuffed and overstuffed with a delicious sausage mix that will make them irresistible at your next dinner party.
Provided by Laura Bashar | Family Spice
Categories Appetizers
Time 1h20m
Number Of Ingredients 12
Steps:
- Preheat oven to 325ºF.
- Using a damp paper towel gently clean mushrooms.
- Remove stems, chop finely and reserve.
- In a bowl toss together mushroom caps with wine and 3 TBS olive oil.
- Heat a skillet over medium heat and add 2 TBS olive oil.
- When oil is hot, add sausage, breaking it down to crumbles with wooden spoon and cook until sausage is browned, about 8-10 minutes.
- Stir in chopped mushroom stems and cook for 2-3 minutes.
- Stir in green onions and garlic and cook for another 2-3 minutes, stirring occasionally.
- Add in panko.
- When combined, mix in mascarpone cheese until melted and sausage mixture is creamy. Remove from heat.
- Stir in parmesan cheese, parsley, salt and pepper. Cool slightly.
- Fill each mushroom generously with the sausage mixture.
- Arrange the mushrooms in a baking sheet large enough to hold all the mushrooms in a snug single layer.
- Bake for 50 minutes, or until the stuffing is browned and crusty.
Nutrition Facts : Calories 118 calories, Carbohydrate 4.8 grams carbohydrates, Cholesterol 19 milligrams cholesterol, Fat 8.3 grams fat, Fiber 0.6 grams fiber, Protein 6.4 grams protein, SaturatedFat 2.2 grams saturated fat, ServingSize 1 mushroom, Sodium 227 grams sodium, Sugar 0.8 grams sugar
SAUSAGE AND MUSHROOM STRUDELS
Provided by Ina Garten
Categories appetizer
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- If either of the sausage meats is coarsely ground, place the meat in the bowl of a food processor fitted with the steel blade, and pulse until the meat is finely ground.
- Heat 4 tablespoons of the butter in a large (12-inch) saute pan, add the onion, and cook for 4 to 6 minutes over medium heat, until tender but not browned. Add all the sausage meat and mash with a fork, breaking it up and browning it, for 5 to 7 minutes, until no longer pink.
- Meanwhile, prep the mushrooms. Without washing the mushrooms, wipe the caps with a slightly damp paper towel or sponge to remove any dirt. Trim the stems, then roughly chop the caps and stems. Add the mushrooms, fennel seeds, 1 teaspoon salt, and 1 teaspoon pepper to the sausage and cook for 10 minutes, until the mushrooms give off their liquid and the liquid evaporates. Set aside to cool for 10 minutes. Stir in the mascarpone and the fresh bread crumbs and season to taste. The seasoning will depend on how highly seasoned the sausage meat is.
- Melt the remaining 12 tablespoons of butter in a small saucepan. Unfold the phyllo dough and keep it covered with a slightly damp (not wet!) kitchen towel. Transfer one sheet of phyllo to a board, brush it lightly with melted butter, and sprinkle with a teaspoon of dry bread crumbs.
- Place a second sheet of phyllo directly on top, brush with butter, and sprinkle with dry bread crumbs; repeat until you have 5 sheets piled up.
- With the long edge of the stack of phyllo facing you, make a 1-inch strip of sausage filling (about 1/3 of the filling) near the bottom edge. Fold up the sides and roll the phyllo firmly up and over, rolling the log away from you. Transfer the log, seam side down, to the prepared sheet pan. Brush with butter and score diagonally at 1-inch intervals. Make two more strudel logs and place them on the sheet pan.
- Bake the strudels for 20 to 30 minutes, rotating the pan once to cook evenly, until browned. Cool slightly, cut in pieces through the scored lines, and serve warm.
EASY SAUSAGE STUFFED MUSHROOMS
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
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
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
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
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