SAUSAGE STUFFED MUSHROOMS
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
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
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.
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
4-INGREDIENT SAUSAGE-STUFFED MUSHROOMS
These sausage stuffed mushrooms are baked with a bread crumb filling. The recipe has only 4 ingredients, but feel free to add more.
Provided by Diana Rattray
Categories Appetizer
Time 35m
Yield 18
Number Of Ingredients 4
Steps:
- Heat the oven to 450 F.
- Serve and enjoy.
Nutrition Facts : Calories 65 kcal, Carbohydrate 3 g, Cholesterol 12 mg, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, Sodium 131 mg, Sugar 1 g, Fat 4 g, ServingSize 1 1/2 to 2 dozen (18 servings), UnsaturatedFat 0 g
SIMPLE SAUSAGE STUFFED MUSHROOMS
So many stuffed mushroom recipes call for mixing, chopping and pre-cooking the sausage. This one is so simple the little ones can help out. It takes just a matter of minutes to get them ready to pop in the oven. Since the sausage actually cooks in the mushroom the sausage flavor is bolder. Hope you enjoy as much as we do!
Provided by Food Goddess
Categories Pork
Time 35m
Yield 1 pound stuffed mushrooms, 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 375.
- Lightly spray a rimmed baking pan with PAM.
- Remove and discard mushrooms stems.
- Rinse mushrooms and place on pan.
- Stuff mushrooms with uncooked sausage (trust me).
- Top mushrooms with a dusting of grated cheese and place in oven for approximately 30 minutes or until sausage is cooked through and cheese is toasty brown.
- Serve these warm.
Nutrition Facts : Calories 316.3, Fat 27.7, SaturatedFat 9.8, Cholesterol 53.7, Sodium 612.9, Carbohydrate 4.5, Fiber 0.8, Sugar 1.2, Protein 12.8
ITALIAN SAUSAGE STUFFED MUSHROOMS
Provided by Food Network Kitchen
Yield 24 stuffed mushrooms
Number Of Ingredients 0
Steps:
- Preheat the oven to 425 degrees F. Remove the stems from 24 large cremini mushrooms (finely chop the stems for the filling).
- Wipe the caps clean with a damp paper towel, then toss with 2 tablespoons olive oil and season with salt . Arrange on a baking sheet.
- Cook 4 ounces sweet Italian sausage (casing removed) in a skillet with olive oil over medium heat, breaking up the meat, until no longer pink, 3 minutes. Add 1/2 finely chopped fennel bulb and the chopped mushroom stems and cook until tender, 3 minutes. Add 2 chopped garlic cloves, season with red pepper flakes and cook 1 minute. Let cool, then mix with 1 cup breadcrumbs, 1/2 cup shredded fontina and 2 tablespoons each grated parmesan, chopped parsley and chopped green olives. Divide among the mushroom caps.
- Bake until the mushrooms are tender and the filling is golden, 15 to 17 minutes. Let cool 5 minutes, then remove from the baking sheet.
STUFFED MUSHROOMS WITH CREAM CHEESE & SAUSAGE
I first had these back in high school - too many years ago to think about now. I've been making them ever since. Now, whenever any of my friends have a get-together, I'm expected to bring them! You've been warned!! They're addictive.
Provided by Lissa Sprenne
Categories Lunch/Snacks
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 4
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.
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