Stuffed Mushrooms With Sausage Recipes

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STUFFED MUSHROOMS WITH SAUSAGE



Stuffed Mushrooms with Sausage image

Provided by Tyler Florence

Categories     appetizer

Time 50m

Yield 2 dozen stuffed mushrooms

Number Of Ingredients 12

1/4 cup raisins
8 large Spanish green olives, pitted
1/4 cup pine nuts
2 handfuls fresh flat-leaf parsley
2 garlic cloves
1 pound Italian sausage, removed from casing
3/4 cup freshly grated Pecorino Romano
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Pinch red pepper flakes
1 cup fresh bread crumbs, dried out
24 large white mushrooms, stems removed

Steps:

  • Preheat oven to 400 degrees F.
  • To make the stuffing, put the raisins, olives, pine nuts, parsley, and garlic on a cutting board and chop, and put into a mixing bowl. Add the sausage and 1/2 cup of the cheese. Drizzle the stuffing with about 1/4 cup of olive oil to moisten and season with salt, pepper, and red pepper flakes; mix well with your hands to combine. Put the bread crumbs in another bowl, drizzle with a bit of olive oil and add 1/4 cup of the Pecorino; season with salt and pepper.
  • Oil the bottom and sides of a casserole dish which is large enough to hold all the mushrooms in a single layer. Arrange the mushrooms snugly in the pan, cap side down; season the insides with salt and pepper and drizzle with olive oil. Stuff each mushroom with a generous spoonful of the sausage stuffing and sprinkle the bread crumbs on top; drizzle with even more oil. Bake for 20 minutes until the stuffing is browned and the mushrooms soft, rotating the dish periodically for even cooking.

SAUSAGE STUFFED MUSHROOMS



Sausage Stuffed Mushrooms image

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

1 (16 ounce) package Johnsonville® Ground Italian Sausage
48 large fresh mushrooms
½ cup dry bread crumbs
1 (8 ounce) package cream cheese, softened
3 garlic cloves, minced
2 tablespoons finely chopped fresh parsley
1 tablespoon lemon juice
¼ cup grated Parmesan cheese

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

4-INGREDIENT SAUSAGE-STUFFED MUSHROOMS



4-Ingredient Sausage-Stuffed Mushrooms image

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

1 1/2 pounds large mushrooms
8 ounces pork sausage
1/4 cup fine dry bread crumbs
1/2 cup mozzarella cheese (shredded, plus more for topping if desired)

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

SAUSAGE-STUFFED MUSHROOMS



Sausage-Stuffed Mushrooms image

Provided by Nancy Fuller

Categories     appetizer

Time 45m

Yield 20 stuffed mushrooms

Number Of Ingredients 10

1 tablespoon olive oil
8 ounces loose Italian sausage
1 shallot, chopped
20 large white mushrooms, stems removed and reserved
1/4 cup pine nuts
3/4 cup grated Swiss cheese
1/2 cup grated Gruyere cheese
1/4 cup heavy cream
1/2 cup breadcrumbs
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • In a saute pan over medium-high heat, add the olive oil, sausage and shallots. Saute until browned, breaking up the sausage into small pieces with a wooden spoon, 5 to 7 minutes.
  • Add the browned sausage and reserved mushroom stems to the bowl of a food processor and pulse until combined. Add the pine nuts and pulse a few more times until slightly smooth. Transfer to a mixing bowl and fold in the Swiss cheese, Gruyere and cream.
  • Add the breadcrumbs and parsley to a small bowl and mix to combine.
  • Place the mushroom caps hollow-side up on the prepared baking sheet. Using a tablespoon, spoon the mushroom and sausage mixture into each mushroom cap. Top with the breadcrumb mixture. Bake until golden brown, about 20 minutes.

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

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 MUSHROOMS



Sausage-Stuffed Mushrooms image

Provided by Ayesha Curry

Categories     appetizer

Time 1h15m

Yield 6 servings

Number Of Ingredients 11

1 cup crustless bread cubes, from day-old country bread
24 medium white mushrooms
1/4 cup extra-virgin olive oil, plus more for the baking dish
Kosher salt and freshly ground black pepper
4 ounces breakfast sausage, casing removed
1/2 cup finely chopped onion
1/2 cup finely chopped red bell pepper
2 cloves garlic, chopped
1/4 cup shredded mozzarella
1/4 cup grated Parmesan
2 tablespoons chopped fresh Italian parsley

Steps:

  • Preheat the oven to 425 degrees F.
  • Pulse the bread cubes in a food processor to make coarse crumbs (you should have about 1/2 cup). Set aside.
  • Remove and finely chop the mushroom stems (you should have about 1 cup); set aside. Wipe the mushroom caps clean with a damp paper towel. With a paring knife, cut a thin slice from the top of the mushroom caps so they'll sit flat when stuffed. Put the mushroom caps in a large bowl, drizzle with 2 tablespoons of the olive oil and 1/2 teaspoon salt, and toss to coat in the oil.
  • Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage and cook, crumbling with a wooden spoon, until no longer pink, about 3 minutes. Add the onions, peppers, garlic and chopped mushroom stems and cook until the vegetables are tender, 6 to 7 minutes. Scrape into a bowl and let cool.
  • Once the sausage mixture has cooled, stir in the breadcrumbs, mozzarella, 2 tablespoons of the Parmesan, the parsley, 1/4 teaspoon salt and some pepper. Mix well. Divide the stuffing among the mushroom caps. Arrange the stuffed caps in an oiled 9-by-13-inch baking dish and sprinkle with the remaining 2 tablespoons Parmesan. Bake until the mushrooms are tender and the filling is browned, 20 to 25 minutes. Serve warm or at room temperature.

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

BAKED STUFFED MUSHROOMS WITH SAUSAGE AND MOZZARELLA



Baked Stuffed Mushrooms With Sausage and Mozzarella image

Make and share this Baked Stuffed Mushrooms With Sausage and Mozzarella recipe from Food.com.

Provided by Dancer

Categories     Pork

Time 40m

Yield 24 serving(s)

Number Of Ingredients 9

1 lb fresh white mushroom, cleaned (about 24 large)
2 tablespoons vegetable oil, divided
4 ounces bulk Italian sausage
1/2 cup sliced green onion
2 garlic cloves, passed through a press
1/2 teaspoon italian seasoning
1/2 cup shredded mozzarella cheese, plus
2 tablespoons shredded mozzarella cheese, divided
2 tablespoons grated parmesan cheese

Steps:

  • Heat oven to 400 degrees.
  • Remove stems from mushrooms; finely chop enough stems to equal 1/2 cup and reserve (save remaining stems for another use).
  • Place mushroom caps in a bowl and toss with 1 tablespoon oil.
  • Arrange caps cavity side up on a shallow baking pan; set aside.
  • Heat remaining 1 tablespoon oil in a small skillet over medium heat.
  • Add sausage, green onion, garlic, Italian seasoning and reserved chopped mushroom stems.
  • Cook, stirring, breaking sausage into smaller pieces with a fork, for about 5 minutes, until cooked through.
  • Remove from heat; add 1/2 cup mozzarella and the Parmesan cheese and stir just until cheese melts.
  • Stuff mushroom caps with sausage mixture; sprinkle with remaining 2 tablespoons mozzarella.
  • Bake 10 to 15 minutes, until mushrooms are tender.

Nutrition Facts : Calories 42.1, Fat 3.5, SaturatedFat 1.1, Cholesterol 6.3, Sodium 60.5, Carbohydrate 1, Fiber 0.2, Sugar 0.4, Protein 2.1

SAUSAGE STUFFED MUSHROOMS



Sausage Stuffed Mushrooms image

Prepare twice as many of these as you think you will need. Your guests will gobble them up! They can be prepared one day ahead. Can also be prepared to accompany steak as a side dish.

Provided by Bev I Am

Categories     Pork

Time 30m

Yield 36 appetizers

Number Of Ingredients 5

36 medium mushrooms
1/2 lb sausage
4 ounces herb stuffing mix, crumb type
mayonnaise, to moisten
1 large onions or 3 green onions, inclluding tops,chopped

Steps:

  • Wash mushrooms.
  • Remove stems and chop.
  • Brown sausage, stems and onions.
  • Drain well.
  • Mix sausage mixture ans stuffing with enough mayonnasie to hold together.
  • Place caps in baking dish, fill with sausage mixture.
  • Cover and chill.
  • These can be mae a day ahead.
  • At serving time, preheat oven to 450.
  • Bake 10 minutes.
  • Note: To accompany steak, use 8 very large mushrooms.
  • Bake 15 minutes.

Nutrition Facts : Calories 38, Fat 2, SaturatedFat 0.7, Cholesterol 3.7, Sodium 108.5, Carbohydrate 3.6, Fiber 0.3, Sugar 0.7, Protein 1.7

POTLUCK SAUSAGE-STUFFED MUSHROOMS



Potluck Sausage-Stuffed Mushrooms image

Pennsylvania is often referred to as the "Mushroom Capital of the World." This recipe's a delicious appetizer and is always the hit of the party. -Beatrice Vetrano, Landenberg, Pennsylvania

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 12 servings.

Number Of Ingredients 11

12 large fresh mushrooms
2 tablespoons butter, divided
2 tablespoons chopped onion
1 tablespoon lemon juice
1/4 teaspoon dried basil
Salt and pepper to taste
4 ounces bulk Italian sausage
1 tablespoon chopped fresh parsley
2 tablespoons dry bread crumbs
2 tablespoons grated Parmesan cheese
Thinly sliced green onions, optional

Steps:

  • Preheat oven to 400°. Remove stems from mushrooms; place caps in a greased 15x10x1-in. pan. Finely chop stems; wrap in paper towels and squeeze to remove moisture., In a skillet, heat 1-1/2 tablespoons butter; saute onion and stems over medium-high heat until tender. Stir in lemon juice and seasonings; cook until juices are almost evaporated. Cool slightly., Mix sausage, parsley and onion mixture; spoon into mushroom caps. Mix bread crumbs and cheese; sprinkle over tops. Dot with remaining butter., Bake until sausage is cooked through, 15-20 minutes, basting occasionally with pan juices. If desired, top with green onions.

Nutrition Facts : Calories 59 calories, Fat 5g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 111mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

SAUSAGE-STUFFED MUSHROOMS



Sausage-Stuffed Mushrooms image

Just something a little different from the clam-based stuffing(s). Basic recipe you can change to suit your personal tastes. I usually cook and stir the mushrooms in butter before stuffing, but that's just my preference. The guys LOVE these during football/dart nights.

Provided by Jamie Rigsby

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 1h5m

Yield 10

Number Of Ingredients 10

2 tablespoons butter
40 mushrooms, stems removed
½ pound Italian sausage
¼ cup chopped onion
2 cloves minced garlic
½ cup dry bread crumbs
½ cup grated Parmesan cheese
⅓ cup shredded mozzarella cheese
1 teaspoon Italian seasoning
1 teaspoon dried parsley

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a baking sheet.
  • Melt butter in a large skillet over medium heat; cook and stir mushrooms in butter until softened, about 5 minutes. Transfer mushrooms to a plate and allow to cool.
  • Heat another skillet over medium-high heat; cook and stir sausage, onion, and garlic until meat is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Transfer mixture to a large bowl and stir in bread crumbs, Parmesan cheese, mozzarella cheese, Italian seasoning, and parsley.
  • Arrange mushrooms gill sides up on prepared baking sheet. Spoon sausage mixture into mushroom caps.
  • Bake in preheated oven until cheese is melted, about 30 minutes.

Nutrition Facts : Calories 141.1 calories, Carbohydrate 7.9 g, Cholesterol 20.9 mg, Fat 8.9 g, Fiber 1.1 g, Protein 8.5 g, SaturatedFat 4.1 g, Sodium 332.7 mg, Sugar 1.9 g

SAUSAGE-STUFFED MUSHROOMS



Sausage-Stuffed Mushrooms image

Looking for a tasty appetizer using Original Bisquick® mix? Then check out these baked bites made by stuffing sausage into mushroom caps - ready in 35 minutes.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 35m

Yield 36

Number Of Ingredients 8

36 large fresh mushrooms (about 2 lb)
1 lb bulk pork sausage
1/4 cup freeze-dried chopped chives
2 tablespoons chopped onion
1 clove garlic, finely chopped
3/4 cup Original Bisquick™ mix
1/4 cup Italian-style dry bread crumbs
1/4 cup grated Parmesan cheese

Steps:

  • Heat oven to 350°F. Remove stems from mushrooms; finely chop stems.
  • In 10-inch skillet, cook sausage, chopped mushroom stems, chives, onion and garlic until sausage is no longer pink; drain, reserving drippings. Stir Bisquick mix and bread crumbs into sausage mixture until mixture holds together. (If mixture is dry, add 1 to 2 tablespoons reserved drippings.)
  • Spoon about 1 rounded tablespoon sausage mixture into each mushroom cap. In ungreased 15x10x1-inch pan, place filled mushrooms; sprinkle with cheese.
  • Bake about 15 minutes or until hot. Serve immediately.

Nutrition Facts : Calories 45, Carbohydrate 3 g, Cholesterol 5 mg, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 100 mg, Sugar 0 g, TransFat 0 g

STUFFED MUSHROOMS WITH CREAM CHEESE & SAUSAGE



Stuffed Mushrooms With Cream Cheese & Sausage image

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

2 (12 ounce) packages white button mushrooms, cap size doesn't really matter
1 (8 ounce) package cream cheese
1 (8 ounce) package sausage
1/4 cup butter (melted, quite optional!)

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.

SIMPLE SAUSAGE STUFFED MUSHROOMS



Simple Sausage Stuffed Mushrooms image

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

1 lb regular sized mushroom (remember finger food)
1 lb Jimmy Dean sausage, HOT is the best
fresh grated asiago cheese or parmesan cheese

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

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 STUFFED MUSHROOMS II



Sausage Stuffed Mushrooms II image

FAST and taste great. Everyone is shocked to know there are only 3 ingredients. There are never any left over.

Provided by Sam

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 23m

Yield 10

Number Of Ingredients 3

½ pound ground pork sausage
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package fresh mushrooms, stems removed

Steps:

  • Preheat the broiler.
  • Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and transfer to a medium bowl.
  • Blend cream cheese with the sausage. Stuff mushroom caps with the cream cheese and sausage mixture.
  • Arrange stuffed mushroom caps on a medium baking sheet. Broil in the preheated oven 2 to 3 minutes, until lightly browned.

Nutrition Facts : Calories 177.8 calories, Carbohydrate 1.6 g, Cholesterol 40.1 mg, Fat 17 g, Fiber 0.2 g, Protein 5 g, SaturatedFat 8.2 g, Sodium 218.8 mg, Sugar 0.4 g

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EASY SAUSAGE STUFFED MUSHROOMS RECIPE - DINNER, THEN …
2018-02-21 In a large skillet add the scooped filling of the mushrooms (discard the stems), sausage and onion to the skillet. Cook until lightly browned, stirring occasionally for 6-8 minutes. Drain any excess fat. Stir in the cheese, bread crumbs garlic and parsley. Scoop mixture into each mushroom, making it into a rounded top.
From dinnerthendessert.com


BEST SAUSAGE STUFFED MUSHROOMS RECIPES | FOOD NETWORK …
2015-10-28 Preheat oven to 500 °F. Step 2. Heat a large skillet over medium high heat. Add oil and mushroom caps and season caps with salt and pepper. Sauté caps 5 to 7 minutes, until they are lightly browned and tender on edges. Step …
From foodnetwork.ca


SAUSAGE STUFFED MUSHROOMS IN THE AIR FRYER | THE RECIPE CRITIC
2022-05-10 Stir together with parmesan cheese and parsley. Add cooled sausage and onion mixture and combine until incorporated. Fill Mushrooms: Stuff each mushroom with the mixture making a small mound on the top. Cook and Serve: Place in your air fryer basket and cook at 390 degrees for 5-7 minutes or until golden on top.
From therecipecritic.com


ITALIAN SAUSAGE STUFFED MUSHROOMS APPETIZER RECIPE | ALLRECIPES
16 Juicy and Refreshing Mango Salad Recipes The best fresh salads offer a variety of ingredients, textures, and flavors. Which is why a bare-bones salad is just an opportunity to get creative by adding an ingredient or two with lots of appeal.
From allrecipes.com


STUFFED MUSHROOMS - CAFE DELITES
2017-12-27 Preheat the oven to 375°F (175°C). Lightly grease 2 large baking sheets or oven trays with cooking oil spray. Chop mushroom stems finely and set aside. Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Cook the sausage, breaking it apart with a wooden spoon for 8 to 10 minutes until browned.
From cafedelites.com


SAUSAGE STUFFED MUSHROOMS RECIPE - NATASHASKITCHEN.COM
2017-12-12 Reduce heat to medium/low and add 1 garlic minced garlic clove and 2 Tbsp chopped chives and stir 1 minute until fragrant. Stir in diced cream cheese until it starts melting it’s ok if not completely smooth. 4. Remove from heat and stir in 1/4 cup bread crumbs, 1/4 cup parmesan cheese and 2 Tbsp parsley. 5.
From natashaskitchen.com


SAUSAGE-STUFFED MUSHROOMS RECIPE | BON APPéTIT
2002-10-31 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 ...
From bonappetit.com


SAUSAGE STUFFED MUSHROOMS | THE RECIPE CRITIC
2019-09-28 In a medium skillet brown the sausage and drain. Set aside to cool. In the same skillet add the olive oil, onion, garlic, and chopped mushroom stems. Sauté for about 3 minutes or until tender. Set aside to cool. In a medium sized bowl add cream cheese and egg yolk. Stir together with parmesan cheese and parsley.
From therecipecritic.com


SAUSAGE STUFFED MUSHROOMS WITH CREAM CHEESE – WELLPLATED.COM
2021-11-03 Wipe the outsides of the mushrooms. Remove and chop the stems. Brown the sausage, breaking it into small pieces. Stir in the mushroom stems, vinegar, salt, and pepper. Add the green onion, garlic, and breadcrumbs. Stir the cream cheese, egg, and Parmesan together in a bowl. Incorporate the sausage mixture.
From wellplated.com


EASY SAUSAGE STUFFED MUSHROOMS WITH CREAM CHEESE - TASTE AND …
2021-12-22 In a bowl, combine the cream cheese, Parmesan, parsley and sage. Add the cooked sausage (including the grease) and mix until combined. Place the mushrooms, top side down, in a large baking dish. (You may need 2 baking dishes, depending on the size of the mushrooms.) Fill the center of each mushroom with a large scoop of the sausage mixture.
From tasteandtellblog.com


SAUSAGE STUFFED MUSHROOMS RECIPE - HOW TO MAKE SAUSAGE …
2019-09-05 In a medium skillet over medium heat, heat oil. Add mushroom stems and cook until soft, 5 minutes. Add garlic and green onions and cook until fragrant, 1 …
From delish.com


CHEESY SAUSAGE STUFFED MUSHROOMS RECIPE - (VIDEO!!!)
2018-11-16 Gently wiggle and pop out the stems. Reserve both parts and pat the mushroom caps and stems dry with a paper towel. Finely dice the mushroom stems and set aside to use in the sausage stuffing. In a large bowl, toss the mushroom caps with oil, lemon juice, salt and pepper. Set the mushrooms, gill-side up, on the rack.
From thecookierookie.com


ITALIAN SAUSAGE STUFFED MUSHROOMS - THE CHUNKY CHEF
2021-11-09 Preheat oven to 350°F and line a rimmed baking sheet with parchment paper or foil. Use a small spoon (or even a teaspoon measuring spoon) to fill mushrooms with the cream cheese mixture, pressing gently to fill the cavity. Add a little more to create a small mound on top of the mushroom. Repeat with remaining mushrooms.
From thechunkychef.com


10 BEST STUFFED MUSHROOMS WITH CREAM CHEESE RECIPES | YUMMLY
2022-05-15 olive oil, baby portobello mushrooms, white mushrooms, salt, spicy Italian sausage and 9 more Cream Cheese Crab Stuffed Mushrooms Boys, Buildings, Books, and Berries crab meat, garlic cloves, shredded Parmesan cheese, cream, white mushrooms and 2 …
From yummly.co.uk


EASY KETO ITALIAN SAUSAGE STUFFED MUSHROOMS RECIPE
2019-09-13 Make the stuffing mixture. Brown the Italian sausage and then add garlic, marinara, basil, salt, and pepper to the pan. Cook until heated through. Stuff the mushrooms. Blot any extra liquid from the mushroom caps and top with Italian sausage mixture. Broil.
From wholesomeyum.com


SAUSAGE STUFFED MUSHROOMS - LOW CARB RECIPE - GRUMPY'S …
2016-12-29 Make sure the cream cheese is soft prior to adding to the skillet. This will make mixing it into the sausage mixture easier. Use full-fat cheese, keto is a low carb high-fat diet. Reduced-fat cheese adds carbs to the plan and defeats the purpose of high fat. Use a smaller baking dish to keep the mushrooms close together, or a mini muffin pan to ...
From grumpyshoneybunch.com


SAUSAGE STUFFED MUSHROOMS | JIMMY DEAN® BRAND
Preheat oven to 350°F. Finely chop enough mushroom stems to measure 1 cup; discard any remaining stems. Place mushroom caps, rounded-sides down, in lightly greased shallow baking pans. Cook sausage, chopped stems and garlic in large skillet over MEDIUM-HIGH heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; drain.
From jimmydean.com


SAUSAGE STUFFED MUSHROOMS | KITCHN
2020-07-08 olive oil, divided. 1 1/2 pounds. whole baby bella mushrooms (about 36 mushrooms) 1 pound. uncooked mild Italian sausage. 2. large shallots, minced. 2. large garlic cloves, pressed or finely minced.
From thekitchn.com


SAUSAGE STUFFED MUSHROOMS RECIPE | MYRECIPES
Brown sausage mixture in skillet over medium heat; remove with slotted spoon, leaving fat in pan. Add mushroom stems to fat and saute 3 minutes. Remove from heat and set aside. Assemble and attach KitchenAid® Rotor Slicer/Shredder attachment to the KitchenAid® Stand Mixer. Use the fine shredder cone (No. 1), turn to Speed 4 and shred cheese. In large bowl, combine cheese, …
From myrecipes.com


SAUSAGE STUFFED MUSHROOMS RECIPE | RACHAEL RAY
Add a touch of EVOO, half a turn of the pan, and the sausage to the hot skillet. Brown and crumble the sausage for 3 minutes. In a food processor, pulse and chop the garlic, then add the mushroom stems and pulse to chop the mushroom stems. Add the celery, onion and red bell pepper to the mushrooms and pulse to chop.
From rachaelray.com


BAREFOOT CONTESSA | SAUSAGE-STUFFED MUSHROOMS | RECIPES
2½ tablespoons minced fresh parsley. Preheat the oven to 325 degrees. Trim the mushroom stems and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and the Marsala. Set aside. Heat the remaining 2 tablespoons of olive oil in a medium skillet over medium heat.
From barefootcontessa.com


SAUSAGE STUFFED MUSHROOMS - THE DISH NEXT DOOR
2019-11-19 Instructions . Preheat oven to 350* and cover a baking sheet with foil. Clean the mushrooms with a damp paper towel and dry completely. Carefully break off the stems and set the mushroom caps aside.
From thedishnextdoor.com


EASY SAUSAGE STUFFED MUSHROOMS - COPYKAT RECIPES
2021-07-27 In a medium size bowl, mix cooked sausage and cream cheese together until thoroughly mixed. Scoop the sausage mixture into the mushroom caps. Place the stuffed mushroom caps on a baking sheet. Sprinkle the tops with parmesan cheese. Bake at 350 degrees for 20 to 25 minutes or until the cheese on top is completely melted.
From copykat.com


CHICKEN AND SAUSAGE STUFFED PORTOBELLO MUSHROOM CAPS | RECIPES ...
Prepare mushroom stuffing. Heat olive oil in a skillet and sauté the onions and garlic for 2-3 minutes. Add the chicken, chorizo sausage, diced mushroom stems, spinach and fresh herbs and sauté for another 3-4 minutes. Season with salt and pepper if desired.
From crackerbarrel.ca


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