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
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
Provided by Ree Drummond : Food Network
Categories appetizer
Time 50m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Wipe off or wash the mushrooms in cold water. Pop out the stems, reserving. Chop the mushroom stems finely and set aside.
- Crumble the sausage into a hot dry skillet and cook until browned, 6 to 8 minutes. Set aside on a plate to cool.
- Add the rosemary, sage, garlic and onions to the same skillet; cook for 2 minutes over medium-low heat. Pour in the wine to deglaze the skillet, allowing the liquid to evaporate for a couple of minutes. Add the chopped mushroom stems and cook, stirring, for 2 minutes. Add salt and pepper to taste. Set the mixture aside on a plate to cool.
- In a bowl, combine the cream cheese and egg yolk. Add the Cheddar cheese and mix. Add the sausage and mushroom stems and stir together.
- Arrange the mushroom caps on a baking sheet. Spoon some of the sausage mixture into the cavity of each mushroom, filling the cap and creating a sizable mound over the top. Bake until golden brown, 20 to 25 minutes. Sprinkle with the chives.
SAUSAGE STUFFED MUSHROOMS
This Johnsonville 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 Food Network
Time 1h20m
Yield 48 servings
Number Of Ingredients 8
Steps:
- 1. In a skillet, cook and crumble sausage over medium heat until no longer pink and lightly browned; drain.
- 2. Remove and discard stems from mushrooms.
- 3. Arrange mushroom caps on foil-lined baking sheets.
- 4. In a bowl, combine cooked sausage, bread crumbs, cream cheese, garlic, parsley and lemon juice. Stir until blended.
- 5. Carefully spoon sausage mixture into mushroom caps. Sprinkle with cheese.
- 6. Bake, uncovered, at 400°F for 14-16 minutes or until mushrooms are tender and lightly browned.
- 7. Serve hot.
SAUSAGE STUFFED MUSHROOMS
Steps:
- Preheat the oven to 350 degrees F. Grease a sheet tray or line with parchment paper.
- Clean the mushroom caps with a damp paper towel. Carefully break off the stems and, using the tip of a spoon, hollow out the center of the mushrooms.
- Heat a large skillet over medium-high heat. Brown the sausage, breaking it up with the back of a wooden spoon. Transfer the cooked sausage to a paper towel-lined plate to cool.
- Add the white chopped scallions to the skillet and cook until fragrant, about 2 minutes. Add the scallions to the sausage and cool.
- When the sausage and scallion mixture is no longer hot, stir in the Parmesan, breadcrumbs, salt, pepper and softened cream cheese. The mixture should be very thick. Using a small spoon, fill each mushroom cap with a generous amount of the stuffing. Top with additional Parmesan if desired. Arrange the mushroom caps evenly on the prepared sheet tray.
- Place in the oven and bake until the mushrooms are piping hot and liquid starts to form under the caps, 20 minutes. Garnish with the reserved green scallions.
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
SAUSAGE STUFFED MUSHROOMS II
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
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
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
Steps:
- Preheat oven to 375 degrees F. Spray a rimmed baking sheet with cooking spray and set aside.
- Wipe mushrooms clean with paper towels. Remove stems and dice. Hollow out the caps if necessary. Brush each cap with olive oil.
- In a large skillet over medium heat add 2 tablespoons olive oil and mushroom stems, cook for 1 minute and then add sausage; breaking up any clumps. Saute for 3 minutes. Add the leeks and saute for another 3 minutes or until sausage is completely browned and leeks are tender. Remove from pan and set aside.
- In a medium bowl, combine stuffing mix and hot broth. Let sit for 2 minutes or until slightly softened.
- Stir in browned sausage mixture, sage, garlic, and 2 tablespoons Parmesan into stuffing.
- Fill each mushroom with stuffing mixture and arrange caps on prepared baking sheet. Sprinkle mushrooms with remaining 2 tablespoons of Parmesan.
- Bake in preheated oven for 20 to 25 minutes, or until golden. Serve immediately.
SUPER SAUSAGE STUFFED MUSHROOMS
These easy and cheesy sausage-stuffed mushrooms are a great appetizer for parties. Make extra if you want some for yourself.
Provided by Allrecipes Member
Time 40m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- In large skillet over medium heat, crumble and cook sausage until browned. Remove from heat and stir in spinach, bread crumbs and cheese until well combined.
- Place mushroom caps on a baking sheet and fill with sausage stuffing. Bake 15-20 minutes or until mushrooms are tender.
Nutrition Facts : Calories 178.3 calories, Carbohydrate 3.9 g, Cholesterol 26.1 mg, Fat 13.1 g, Fiber 0.9 g, Protein 11.8 g, SaturatedFat 5.3 g, Sodium 525.4 mg, Sugar 0.9 g
SAUSAGE STUFFED MUSHROOMS I
These sausage and cream cheese stuffed mushrooms will be the hit of any party. Every time I make them everybody wants the recipe. This is the first time I've shared with such a big crowd. Enjoy!
Provided by Queen uh Cuisine
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 1h
Yield 6
Number Of Ingredients 5
Steps:
- Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
- Preheat oven to 325 degrees F (165 degrees C).
- Clean the mushrooms. Remove, chop and reserve the stems.
- In a medium bowl, gently mix the chopped mushroom stems, cream cheese and bread crumbs. Mix in the sausage and 1/4 cup red wine.
- Using a spoon, stuff the mushroom caps with the chopped stem mixture. Transfer to a large baking dish, and cover with the remaining red wine.
- Bake in the preheated oven 25 to 30 minutes, or until the mixture is lightly brown.
Nutrition Facts : Calories 359.6 calories, Carbohydrate 14.5 g, Cholesterol 82.3 mg, Fat 27 g, Fiber 1.1 g, Protein 9.2 g, SaturatedFat 16.6 g, Sodium 325.4 mg, Sugar 2.1 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
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