Susans Stuffed Mushrooms Recipes

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.

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.

Steps:

• Remove stems from mushrooms and dice stems; set aside.
• In large skillet brown sausage. With slotted spoon remove meat and drain on paper towel. Remove all but 2 tablespoons of meat drippings.
• In hot drippings over medium heat cook diced stems until tender, about 10 minutes stirring often.
• Remove skillet from heat and add sausage, cheese and bread crumbs and stir until well blended (will be thick).
• Allow mixture to cool enough to be handled and fill mushroom caps being careful not to break the mushroom cap.
• Place in ungreased baking pan and bake for 15 minutes.
• Note: You may add any additional seasoning to meat you like!
• I add this mixture to my meat:.
• 1tsp onion powder.
• 1 tsp season salt.
• 2 tbsp of chopped garlic (or 1 tbsp of garlic powder).
• Dash or 2 of crushed red pepper flakes.
• Salt and pepper to taste.
• And I top each cap with a dab of cheese.
• You can make ahead and keep in fridge until ready to cook.