CREAMY SAUSAGE-MUSHROOM RIGATONI
In Rome, we dined near the Pantheon. The amazing restaurant is now history, but its memory lives on in this tasty pasta with mushrooms and sausage. -Barbara Roozrokh, Brookfield, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook rigatoni according to package directions., Meanwhile, in a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain and remove sausage from pan., In same skillet, heat butter over medium heat. Add mushrooms, garlic, salt and pepper; cook, covered, 4 minutes, stirring occasionally. Uncover; cook and stir 2-3 minutes or until mushrooms are tender and liquid is evaporated., Stir in cream; bring to a boil. Reduce heat; cook, uncovered, 8-10 minutes or until slightly thickened. Return sausage to skillet; heat through. Drain pasta; serve with sauce. If desired, sprinkle with parsley.
Nutrition Facts : Calories 570 calories, Fat 37g fat (19g saturated fat), Cholesterol 115mg cholesterol, Sodium 529mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 3g fiber), Protein 17g protein.
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.
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
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.
SHEET-PAN SAUSAGES AND MUSHROOMS WITH ARUGULA AND CROUTONS
If stuffed mushrooms grew up into a main course, it would be this one-pan dinner. To start, sausages and mushrooms roast on a sheet pan, leaving behind seasoned pan drippings. Next, in a move inspired by Judy Rodgers's roast chicken with bread salad from Zuni Café in San Francisco, torn bread pieces are tossed with the drippings, then sent back to the oven to toast. The toasted bread is then tossed with arugula, red-wine vinaigrette and the roasted mushrooms, making a great mix of crispy, tangy and spicy bites. Crusty bread can be hard to tear from the loaf, but the rough edges make a more interesting final product: To ease the process, slice the bread 1/2-inch-thick, then slice crosswise 1/2-inch thick, then tear little pieces from there.
Provided by Ali Slagle
Categories dinner, easy, one pot, salads and dressings, sausages, vegetables, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 450 degrees. Score the sausages in a few places on both sides, making sure not to cut all the way through. Toss the sausages and mushrooms on a sheet pan with 2 tablespoons olive oil, salt and pepper. Spread in an even layer and roast, shaking the pan once or twice, until browned and cooked through, 20 to 25 minutes.
- Meanwhile, in a small bowl, combine the remaining 3 tablespoons olive oil with the vinegar and garlic; season to taste with salt and pepper.
- When the sausages and mushrooms are done, use a slotted spoon or tongs to transfer to a plate, leaving the drippings behind. Add the torn bread and 1 teaspoon of the dressing to the baking sheet. If the bread seems dry, add more dressing, 1 teaspoon at a time. Roast until the bread is lightly toasted, 5 to 10 minutes.
- Add the mushrooms and arugula to the pan. Drizzle and toss with the remaining vinaigrette until lightly coated. Stir in the parsley, then season to taste with salt, pepper, oil and vinegar. Sprinkle with Parmesan and eat with the sausages.
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 MUSHROOM APPETIZERS
These stuffed mushrooms are can't-stop-eating-them good. For variations, I sometimes substitute venison or crabmeat for the pork sausage in the stuffing. -Sheryl Siemonsma, Sioux Falls, South Dakota
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- Remove mushroom stems (discard or save for another use); set caps aside. In a large bowl, combine the remaining ingredients. Stuff into the mushroom caps. , Place in 2 greased 13x9-in. baking dishes. Bake, uncovered, at 350° until heated through, 16-20 minutes.
Nutrition Facts : Calories 53 calories, Fat 4g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 129mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
MUSH SAUSAGE
We always called this Scrapple. I later found out that scrapple is mainly pork-based, and Pennsylvania Dutch (German) in origin. Great for breakfast by itself or with pancakes. Go ahead, pour some syrup on it.
Provided by Cookie Jarvis
Categories Breakfast
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix cornmeal, water and flour and let stand.
- Bring remaining ingredients to a boil.
- Add cornmeal mixture.
- Simmer 15 minutes.
- Turn into 3 small loaf pans or 1 large loaf pan.
- Store in refrigerator until ready to serve.
- Fry slices of mush sausage in a buttered frying pan on each side until golden and crispy on the outside.
Nutrition Facts : Calories 185.9, Fat 11.6, SaturatedFat 3.8, Cholesterol 21.9, Sodium 543.4, Carbohydrate 13.8, Fiber 1.2, Sugar 0.2, Protein 6.5
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
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