Sausage Cream Cheese Stuffed Mushrooms Recipes

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.

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.

Steps:

• Remove the stems and "core" from your mushrooms and place top side down on a cookie sheet - if they want to roll, just cut a bit off of the top to make it flat so that they won't roll.
• Fry the sausage, until it is cooked through.
• Chop the green onions, using the green part too.
• Mix the cream cheese, cooked sausage, chopped green onions and the soy sauce.
• Place this mixture where your mushroom stems once were and bake in a 350 degree oven for about 20-30 minutes.

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.

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.

Steps:

• 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, uncovered, at 400°F for 14-16 minutes of until mushrooms are tender and lightly browned. Serve hot.

Steps:

• Remove stems from mushrooms and clean.
• Cook sausage and onion on medium heat until browned.
• Combine Sausage and onion mixture with cream cheese, mix thoroughly.
• Put a large teaspoon of completed mixture on top of the mushroom cap.
• Bake at 350 degrees for 20-25 minutes.

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.