SAVORY STUFFED MUSHROOMS
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Heat a large skillet over medium-high heat. Add the olive oil and once hot, add the turkey sausage and cook, breaking up with the back of a wooden spoon, about 2 minutes. Once the sausage is beginning to brown, add the mushroom stems and continue to cook until soft and the turkey is cooked through. Add the garlic and briefly saute until fragrant. Stir in the white wine and scrap up any browned bits on the bottom of the pan. Cook until the wine has evaporated. Transfer the mixture to a bowl. Add the blue cheese, breadcrumbs and parsley to the sauteed mixture and stir to combine.
- Place the mushroom caps cavity-side up on the a sheet tray. Drizzle with olive oil and sprinkle with salt and pepper. Spoon the filling into the cavities and drizzle again with olive oil. You may need to pack down the filling with your hands. Bake 20 minutes.
SPICY SAUSAGE STUFFED MONTEREY MUSHROOMS
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
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
CHIMNEY STACKS - SAVOURY SAUSAGE STUFFED MUSHROOMS!
This recipe was devised when I found that the mushroom stalks from some fairly hefty sized Portobello Mushrooms, would just not fit into the stuffing mixture, even though they were finely diced! So, I made "chimney stacks" from the offending stalks and served them as a starter at dinner for some friends, who LOVED them! They would also be wonderful as a light lunch, allow two per person with fresh bread & salad. Do not be tempted to add ANY liquid to the mushrooms before baking them - they make their own gorgeous juices whilst merrily cooking away in the oven! You must also be sure to get very HIGH quality sausages or sausagemeat, with no more than 10% fat preferably.
Provided by French Tart
Categories Lunch/Snacks
Time 1h20m
Yield 6 Mushrooms, 3-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 200C/400F/Gas Mark 7.
- Take a large earthenware ovenproof dish and pour in half the olive oil, swill it around to cover the base.
- Gently remove the stalks from the mushrooms and set aside.
- If using sausages, take the sausage casings off them and break them up into a large bowl.
- Heat up the remaining olive oil and add the garlic, onion and red pepper. Cook over a medium heat for about 10-15 minutes or until they are soft.
- Add the onion, garlic & red pepper mixture to the sausagemeat & give it all a good mix.
- Add the sun-dried tomatoes, parmesan cheese, a good twist or two of salt & mixed peppercorns and mix thoroughly again.
- Stuff each mushroom with the sausage mixture and place into the oiled ovenproof dish.
- Place a tomato slice on each of the mushrooms, making a hole in the middle of each slice.
- Sprinkle on the cheddar cheese and push a mushroom stalk into each of the stuffed mushrooms, through the hole in the tomato slice.
- Optional: If you have any of the sun-dried tomato oil available, drizzle a little over the top of the mushrooms.
- Bake in a preheated oven for 50-60 minutes; it depends on the size of the mushrooms.
- Garnish with chopped parsley & serve warm with chunky home-made bread and/or salad.
- Allow one mushrom per person as a starter and two per person for lunch or a lght meal.
Nutrition Facts : Calories 554.8, Fat 43.2, SaturatedFat 15.6, Cholesterol 94.5, Sodium 926.3, Carbohydrate 15.4, Fiber 3.9, Sugar 6, Protein 28.9
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 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.
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.
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
SAUSAGE STUFFED MUSHROOMS
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
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
SAUSAGE STUFFED MUSHROOMS
These are such a crowd pleaser......you can't go wrong with them! I must give credit where credit is due...this recipe came from my sister in law, but I had to share it. I get such rave reviews every single time I serve them! Give them a try, you will NOT be sorry!
Provided by Kyle OMalley
Categories Meat
Time 55m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- In a large mixing bowl combine sausage,garlic, bread crumbs,provolone, and a splash of the marsala wine.
- Combine well with very clean hands.
- Brush clean all mushrooms, and remove all the stems.
- Stuff each mushroom with the sausage filling and place in a 9x13 baking dish.
- Pour the remainder of the marsala wine in the dish with the mushrooms, and place the cold butter cubes in the pan around all the mushrooms.
- Place the pan in a pre heated 350 oven.
- Bake until sausage gets very brown and crispy on top around 25-35 min.
- During baking time, baste mushrooms with the buttery pan juices at least twice.
- Enjoy, these are just too good!
Nutrition Facts : Calories 258.1, Fat 17.8, SaturatedFat 7.6, Cholesterol 39.2, Sodium 625.6, Carbohydrate 7.2, Fiber 0.7, Sugar 1.7, Protein 11.1
POTLUCK SAUSAGE-STUFFED MUSHROOMS
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
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.
SPINACH AND SAUSAGE STUFFED MUSHROOMS
I found the original recipe for this on the back of the Stouffer's box and have tinkered a bit with the ingredients and directions. This is an excellent use of their Spinach Souffle.
Provided by MsKittyKat
Categories Vegetable
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in medium saucepan; add onion, garlic and mushroom stems, cook until onion is translucent.
- Add water (or broth); heat to boiling.
- Remove pan from heat.
- Add stuffing mix and stir until moistened.
- Stir in souffle, cooked sausage and 1/4 cup parmesan cheese.
- Stir well.
- Arrange mushrooms on baking sheet and fill with spinach mixture, mounding slightly.
- Sprinkle with additional parmesan cheese.
- Bake in a preheated 400 degree oven for 10- 15 minutes or until cheese and mushrooms are lightly browned.
- Enjoy.
SAUSAGE-STUFFED MUSHROOMS
These are a hit at my annual New Year's Eve Party. Don't forget to add the wine, it adds such great flavor. The recipe was posted in Bon Appetit a number of years ago. These can be assembled the day before and baked right before serving.
Provided by pittgal
Categories < 60 Mins
Time 50m
Yield 24 mushrooms, 24 serving(s)
Number Of Ingredients 11
Steps:
- Sauté sausage, oregano and basil 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 yolks.
- 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.
Nutrition Facts : Calories 107.6, Fat 9.3, SaturatedFat 4.5, Cholesterol 42.3, Sodium 197, Carbohydrate 0.8, Sugar 0.1, Protein 4.6
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