Spicy Sausage 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 MUSHROOMS



Sausage Stuffed Mushrooms image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 35m

Yield 24 large stuffed mushrooms

Number Of Ingredients 13

1 tablespoon extra-virgin olive oil, one turn of the pan
24 large gourmet stuffing mushroom caps, stems removed and reserved brushed with damp towel
Salt and pepper
1 1/2 teaspoons extra-virgin olive oil, half a turn of the pan
3/4 pound sweet bulk Italian sausage
4 cloves garlic, chopped
20 stems mushrooms, finely chopped
1 rib of celery and green, leafy top from the heart of the stalk, chopped
1/2 small onion, chopped
1/2 small red bell pepper, seeded and chopped
1 (10-ounce) box chopped frozen spinach, defrosted and squeezed dry
3 slices white bread, toasted and buttered, chopped into small dice
1/3 cup grated Parmigiano or Romano, 2 handfuls

Steps:

  • Preheat oven to 500 degrees F.
  • Heat a large skillet over medium high heat. Add oil and mushroom caps and season caps with salt and pepper. Saute caps 5 to 7 minutes, until they are lightly browned and tender on edges. Turn caps up and let juices drain away from caps. Transfer caps to a small nonstick baking sheet. Wipe out skillet and return to heat. Add a touch of oil and sausage to the hot skillet. Brown and crumble sausage for 3 minutes. In a food processor pulse and chop the garlic, add mushroom stems and pulse to chop the mushroom stems. Add celery, onion and red bell pepper to the mushrooms and pulse to chop. Remove mixture from the processor and saute veggies and mushrooms over medium high heat another 3 to 5 minutes. Add dry, defrosted spinach and stir into stuffing. Add chopped bread and cheese to the pan and toss stuffing until bread is moist and stuffing is combined, 2 or 3 minutes. Fill caps with stuffing using a small scoop or large spoon. Place caps in hot oven and reduce heat to 450 degrees F. Bake 6 to 8 minutes to crisp edges of stuffing and set stuffing in mushrooms. Transfer stuffed mushrooms to a serving plate.

Nutrition Facts : Calories 94, Fat 6 grams, SaturatedFat 2 grams, Cholesterol 13 milligrams, Sodium 202 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Protein 5 grams, Sugar 1 grams

SPICY ITALIAN STUFFED MUSHROOMS



Spicy Italian Stuffed Mushrooms image

Add pepperoncini for extra heat in this mushroom filling made with spicy Italian sausage.

Provided by Food Network Kitchen

Time 1h

Yield 24 mushrooms

Number Of Ingredients 12

24 large white or cremini mushrooms, wiped clean, stems finely chopped for the filling
2 tablespoons extra-virgin olive oil
Kosher salt
1/4 cup extra-virgin olive oil
1/2 cup finely chopped celery
1/2 cup finely chopped onion
Kosher salt and freshly ground black pepper
1/2 cup grated mozzarella
1/2 cup cooked, crumbled spicy Italian sausage
2 tablespoons finely chopped fresh basil, plus more for garnish (optional)
2 tablespoons finely chopped pepperoncini
1 cup coarse fresh white breadcrumbs

Steps:

  • Preheat the oven to 425 degrees F.
  • For the mushrooms: If your mushrooms caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the olive oil and 1/4 teaspoon salt in a large bowl.
  • For the filling: Heat the oil over medium-high heat. Add the chopped mushroom stems, celery and onion and cook, stirring occasionally, until just soft, 6 to 8 minutes. Scrape into another large bowl, season with 3/4 teaspoon salt and a few grinds of pepper and set aside to cool.
  • Add the mozzarella, sausage, basil and pepperoncini to the cooled mushroom stem mixture. Stir in the breadcrumbs until well moistened.
  • Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet. Sprinkle with basil leaves if using.

SPICY SAUSAGE-STUFFED MUSHROOMS



Spicy Sausage-Stuffed Mushrooms image

Button mushrooms stuffed with a subtly spicy mixture of Italian sausage, fresh rosemary and Parmesan make for an easy, guaranteed-to-please starter.

Provided by My Food and Family

Categories     Recipes

Time 40m

Yield 8 servings

Number Of Ingredients 8

16 large fresh mushrooms
1/2 lb. hot Italian sausage
1/4 cup chopped onions
1 tsp. chopped fresh rosemary
1/2 cup HEINZ Tomato Ketchup
1/4 cup KRAFT Grated Parmesan Cheese
1/4 cup fresh bread crumbs
2 Tbsp. chopped fresh parsley

Steps:

  • Heat oven to 375°F.
  • Remove stems from mushrooms; finely chop enough stems to measure 1/2 cup. Discard remaining stems.
  • Crumble sausage into large skillet; cook on medium heat until evenly browned, stirring occasionally. Drain sausage; return to skillet. Add chopped mushrooms, onions and rosemary; mix well. Cook 3 to 5 min. or until onions are tender, stirring frequently. Remove from heat. Add remaining ingredients; mix lightly.
  • Spoon sausage mixture into mushroom caps; place in single layer on rimmed baking sheet.
  • Bake 12 to 15 min. or until mushrooms are tender and filling is heated through.

Nutrition Facts : Calories 100, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g

SPICY SAUSAGE STUFFED MONTEREY MUSHROOMS



Spicy Sausage Stuffed Monterey Mushrooms image

I don't remember what cookbook this is from. I think it was a compilation of restaurant recipes. These are excellent! They disappear everytime I make them. They are spicy so if you don't like heat, you can try making them without the red pepper flakes.

Provided by Engrossed

Categories     Lunch/Snacks

Time 50m

Yield 24 mushrooms, 8 serving(s)

Number Of Ingredients 6

24 medium mushroom caps
1 (16 ounce) package hot ground pork breakfast sausage (Jimmy Dean is good) or 1 (16 ounce) package regular ground pork breakfast sausage (Jimmy Dean is good)
8 ounces cream cheese or 8 ounces neufchatel cheese, I use Neufchatel
2 ounces monterey jack cheese or 2 ounces monterey jack pepper cheese, shredded
1 tablespoon crushed red pepper flakes, less for less heat
2 tablespoons parmesan cheese, shredded

Steps:

  • Wash the mushrooms and pat dry with paper towels.
  • Remove the stems and set aside (they can be minced and added to the sausage mixture later is desired).
  • Preheat oven to 350.
  • Cook and crumble the sausage in a large skillet until done, drain, and place in a mixing bowl. Add the cream cheese, jack cheese, crushed red pepper flakes and minced stems if desired. Mix well.
  • Place 1 heaping teaspoon of the mixture into each mushroom cap.
  • Place the stuffed mushroom caps on a rimmed baking pan, sprinkle with parmesan, and bake for 20 minutes.
  • Remove from oven and let cool for 5 minutes.
  • Serve stuffed mushrooms on a decorative serving platter.
  • Sometimes I make them ahead and line a tupperware with papertowels and put them in it. Then they are ready to bake just before the event.

Nutrition Facts : Calories 315.8, Fat 27.6, SaturatedFat 12.2, Cholesterol 79.9, Sodium 514.2, Carbohydrate 3.2, Fiber 0.6, Sugar 2.1, Protein 14.3

SPICY SAUSAGE STUFFED MUSHROOMS



Spicy Sausage Stuffed Mushrooms image

Looking for a delicious appetizer to serve at your next cocktail party? These zesty sausage and cheese stuffed mushrooms are sure to be popular with all your guests.

Provided by Heinz

Categories     Trusted Brands: Recipes and Tips     Heinzitup.com

Time 35m

Yield 16

Number Of Ingredients 9

16 large button mushrooms
1 teaspoon vegetable oil
2 hot Italian sausages
¼ cup finely chopped onion
1 teaspoon chopped fresh rosemary or thyme
¼ cup fresh breadcrumbs
¼ cup grated Parmesan cheese
½ cup Heinz Tomato Ketchup
2 tablespoons chopped fresh parsley

Steps:

  • Preheat oven to 375 degrees F (190 degrees C) remove stems from mushrooms. Finely chop enough stems to make 1/2 cup (125 mL). Reserve.
  • Heat oil in a skillet set over high heat. Split the sausage casings and crumble meat into pan. Add the onion, chopped mushrooms and rosemary. Brown, stirring constantly. Drain off fat.
  • Stir in the breadcrumbs and cheese. Blend in the ketchup and parsley. Spoon into mushroom caps and arrange in a baking dish. Bake for 12 to 15 minutes or until mushrooms are tender and tops are golden. Makes 16 servings.

Nutrition Facts : Calories 57.3 calories, Carbohydrate 4.1 g, Cholesterol 8.7 mg, Fat 3.2 g, Fiber 0.3 g, Protein 3.4 g, SaturatedFat 1.2 g, Sodium 184.7 mg, Sugar 0.5 g

SPICY STUFFED MUSHROOMS



Spicy Stuffed Mushrooms image

These savory stuffed mushrooms have been a huge hit with family and friends in Belleville, Michigan for years, says Amy Prey. For a little less heat, substitute a milder sausage and different cheese for the pepper Jack.

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield 2 dozen.

Number Of Ingredients 7

1/2 pound bulk spicy pork sausage
24 large fresh mushrooms
1/2 cup chopped green onions
1/4 cup minced garlic
1/4 cup butter
1 cup seasoned bread crumbs
1 cup shredded pepper Jack cheese, divided

Steps:

  • In a small skillet, cook sausage over medium heat for 5-6 minutes or until no longer pink; drain., Remove stems from mushrooms and finely chop; set caps aside. In a large skillet, saute the stems, onions and garlic in butter for 4-5 minutes or until crisp-tender. Stir in the sausage, bread crumbs and 1/2 cup cheese., Spoon about 2 tablespoons into each mushroom cap. Place on a foil-lined baking sheet; sprinkle with remaining cheese. Bake at 350° for 22-25 minutes or until mushrooms are tender. ,

Nutrition Facts : Calories 81 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 160mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

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.

SPICY SAUSAGE STUFFED MUSHROOMS



Spicy Sausage Stuffed Mushrooms image

Make and share this Spicy Sausage Stuffed Mushrooms recipe from Food.com.

Provided by JackieOhNo

Categories     Spinach

Time 50m

Yield 28 mushrooms

Number Of Ingredients 9

28 large white button mushrooms
1 tablespoon extra virgin olive oil
1 lb spicy pork sausage
2 teaspoons all purpose Greek seasoning
1/2 teaspoon salt
1 (10 ounce) package frozen chopped spinach, cooked and well drained
1 (4 ounce) jar chopped pimiento, drained
1/3 cup shredded romano cheese
2 eggs, lightly beaten

Steps:

  • Preheat oven to 350°F Lightly coat a baking sheet with cooking spray. Wipe mushrooms clean but do not get them wet. Remove mushroom stems and finely chop. Lightly spray mushroom caps inside and out with cooking spray; set aside.
  • In a large skillet, heat oil over medium-high heat. Break up sausage into skillet; add chopped mushroom stems, Greek seasoning, and salt. Cook until sausage is crumbled and cooked through. Transfer mixture to bowl and add spinach, pimiento, cheese, and eggs; stir to combine.
  • Stuff each mushroom with 2 tablespoons of mixture; press firmly. Place stuffed mushrooms on baking sheet. Bake for 15 to 20 minutes.

Nutrition Facts : Calories 78.3, Fat 6.3, SaturatedFat 2.2, Cholesterol 26.7, Sodium 241.4, Carbohydrate 1.6, Fiber 0.6, Sugar 0.5, Protein 4.2

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Top Asked Questions

How to cook sausage and mushrooms in the oven?
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.
How to cook Stuffed mushrooms in the oven?
Directions. 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.
How to cook Portobello sausage with mushrooms?
Directions. 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.
What is the best way to cook mushrooms for pizza?
Preheat oven to 350 degrees F (175 degrees C). Hollow out each mushroom cap, reserving scrapings. Heat a skillet over medium-high heat. Stir 3 ounces Parmesan cheese, bread crumbs, garlic, and parsley into sausage mixture. Stuff each mushroom cap with sausage mixture and place on a baking sheet.

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