SKILLET STUFFING WITH ITALIAN SAUSAGE AND WILD MUSHROOMS
Thanksgiving stuffing in less than an hour? Believe it. The Parmesan in this Italian-inspired version makes it extra creamy and flavorful. Cooking and baking the stuffing in the same skillet saves time and cuts down on dishes.
Provided by Anna Stockwell
Categories Thanksgiving Side Stuffing/Dressing Sage Sausage Mushroom Quick & Easy White Wine Parmesan
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F. Toast bread on a rimmed baking sheet until dry, about 10 minutes. Let cool. Reduce oven temperature to 375°F.
- Meanwhile, heat 1 Tbsp. oil in a 12" cast-iron skillet over medium-high. Add sausage and cook, breaking into pieces with a spatula, until browned, about 7 minutes. Add onion, mushrooms, and sage and cook, stirring occasionally, until well browned, 8-10 minutes. Add wine and cook, stirring occasionally, until reduced by half. Let cool slightly.
- Whisk eggs, broth, cheese, mustard, salt, and pepper in a large bowl. Add sausage mixture, reserving skillet, and bread and toss to combine. Let sit 5 minutes, toss again, then pack back into skillet.
- Bake stuffing until lightly browned on top and cooked through, about 20 minutes.
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.
SKILLET SAUSAGE STUFFING
To make this sausage stuffing, I dressed up a package of stuffing mix with pork sausage, mushrooms, celery and onion. It impressed my in-laws at a family gathering and has since become a popular side dish with my husband and children. -Jennifer Lynn Cullen, Taylor, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook the sausage, celery, onion and mushrooms over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer; drain. Stir in broth and sage. , Bring to a boil. Stir in stuffing mix. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork.
Nutrition Facts : Calories 219 calories, Fat 13g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 756mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 7g protein.
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 AND WILD MUSHROOM SKILLET PIZZA (COOKING FOR 2)
Homemade pizza is hard to beat, and this deep-dish sausage-and-mushroom version, dressed up with a splash of cream, is cooked in a cast-iron skillet, and blows any delivery away.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h45m
Yield 2
Number Of Ingredients 16
Steps:
- In medium bowl, dissolve yeast in warm water. With wooden spoon, stir in flour, 2 tablespoons oil, the butter, salt and sugar.
- Sprinkle flour lightly on work surface. Place dough on floured surface. Knead 5 to 10 minutes, sprinkling surface with more flour only if dough starts to stick, until dough is smooth and springy, but still soft. Spray large bowl with cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour or until doubled in size.
- Heat oven to 450°F.
- In 9-inch cast-iron skillet, heat 1 tablespoon of the oil over medium-high heat. Add mushrooms; cook 3 to 4 minutes, stirring occasionally, until browned. Transfer mushrooms to small bowl. Add sausage to skillet; cook 3 to 5 minutes, breaking sausage up with back of spoon until no longer pink. Add whipping cream and thyme; cook 1 to 2 minutes or until liquid is almost evaporated. Transfer to bowl with mushrooms. Allow skillet to cool; wipe out with paper towel.
- In small bowl, mix tomatoes, garlic and pepper flakes.
- Brush same skillet with 1 teaspoon oil.
- Gently push fist into pizza dough to deflate. Place half of dough in skillet. Gently push up side of skillet, creating an even crust on bottom and side. Spread tomato mixture over bottom of crust. Top with mushroom mixture and mozzarella cheese. Freeze other half of dough to use some other time.
- Bake 15 to 20 minutes or until crust is golden brown and cheese is melted and lightly browned.
Nutrition Facts : Calories 950, Carbohydrate 74 g, Cholesterol 120 mg, Fat 7, Fiber 4 g, Protein 33 g, SaturatedFat 24 g, ServingSize 1 Serving, Sodium 1910 mg, Sugar 7 g, TransFat 1 g
MUSHROOM AND SAUSAGE STUFFING
Provided by Anne Burrell
Categories side-dish
Time 2h5m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Coat a large wide pot with olive oil and toss in the celery and onions. Season with salt and cook the veggies over medium-high heat until soft and very aromatic, 8 to 10 minutes. Add the garlic and cook for an additional 1 to 2 minutes. Add the mushrooms and cook for 3 to 4 minutes.
- Add the sausage and cook, breaking it into really small pieces with a metal spoon or spatula, until it's really brown and yummy, 12 to 15 minutes.
- Add the white wine and cook until it has evaporated by half. (The mix will be pretty soupy, and that's okay.)
- Combine the bread with the sausage mixture in a large bowl. Toss in the walnuts and sage and pour about half the chicken stock into the bowl. Using your hands, work to combine everything well -- really get in there and squish it up; it's fun! Add the remaining stock as needed to create a really moist mix. Taste and season with salt, if needed.
- Transfer the mixture to a 9-by-13-inch baking dish and cover with foil. Bake until the stuffing is hot all the way through, about 30 minutes, then remove the foil and bake to brown the top, another 15 minutes.
ITALIAN SAUSAGE-STUFFED MUSHROOMS
With two types of cheese, bacon and sausage, what's not to love about these tasty bites from Kelly McWherter of Houston, Texas? And the kicker: each one has less than 35 calories. Now that's reason to celebrate!
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 32 appetizers.
Number Of Ingredients 6
Steps:
- Remove stems from mushrooms and chop; set mushroom caps aside. In a small nonstick skillet coated with cooking spray, cook mushroom stems and sausage until meat is no longer pink; drain. Cool to room temperature. , In a small bowl, beat cream cheese until smooth. Add the cheddar cheese, onions and sausage mixture. Spoon into mushroom caps., Place in a 15x10x1-in. baking pan coated with cooking spray. Bake at 400° for 20 minutes. Sprinkle with bacon. Bake 3-5 minutes longer or until heated through. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 68 calories, Fat 4g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 155mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges
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