Chevre And Sausage Stuffed Mushrooms Recipes

SAUSAGE AND CHEESE-STUFFED MUSHROOMS

Steps:

• Heat broiler.
• Remove and discard stems from mushrooms. Brush mushroom caps with dressing; place on rack of broiler pan. Broil, 4 inches from heat, 5 min.
• Press sausage into mushroom caps, adding about 1 tsp. sausage to each cap. Sprinkle with cheese.
• Broil, 4 inches from heat, 3 to 5 min. or until cheese is melted. Serve hot.

CHEVRE AND SAUSAGE STUFFED MUSHROOMS

Steps:

• Preheat the oven to 350 degrees. Wipe the mushrooms with a damp paper towel to remove any dirt.
• Pop out the stems and finely chop.
• Set the caps on a parchment paper lined baking sheet.
• Add the oil to a medium skillet and add the chopped stems, onions, and garlic. Cook until soft and fragrant, about 3 minutes.
• Remove from skillet and place in medium mixing bowl.
• Brown sausage in skillet, breaking it apart into small pieces as it cooks.
• Remove from heat and place in the bowl with the garlic and onion. Cool.
• When sausage mixture has cooled, add the three kinds of cheese and both peppers. Mix well.
• Taste and add salt or more pepper as needed.
• Gently stuff each mushroom cap with a heaping spoonful of the cheese mixture.
• Brush tops with melted butter.
• Bake at 350 for approximately 20 minutes or until mushrooms are piping hot and liquid seeps out from under them.
• Brush tops one last time with melted butter just before plating.
• Garnish with chives, chopped parsley, or a little grated Parmesan.
• There always is extra stuffing. Save and use in scrambled eggs the following morning, awesome.

CHEVRE CHEESE STUFFED MUSHROOMS

Steps:

• Clean and remove cap from stuffing mushrooms.
• Melt butter in frying pan and saute mushrooms until they lose some of their water. Remove mushrooms to a small cookie sheet and cool slightly.
• Fill the cavity with a spoonful of Chevre. Sprinkle top with breadcrumbs. Dust tops with parmesan cheese.
• Bake in 350° oven for 20 minutes or until cheese is melted.

ITALIAN STUFFED MUSHROOMS WITH GOAT CHEESE

Steps:

• Preheat oven to 425 degrees.
• Wipe mushrooms clean with a wet towel. Remove steps and chop. Combine stems with Italian Sausage and shallots and a pinch of salt, and then sauté with a scant drizzle of olive oil until very soft and sausage is cooked through. Sprinkle with the 1/2 of the panko bread crumbs. Cook until bread crumbs are just starting to turn golden and remove from heat, stirring well.
• Dip or brush mushroom caps with balsamic vinegar. Divide sautéed mushroom caps and Italian sausage mixture between mushroom caps - do not overfill!
• Top each mushroom with chèvre cheese (the amount you use really depends on the size of the mushrooms).
• Mix grated Parmigiano Reggiano with some more Panko bread crumbs and Italian seasoning and sprinkle on top of the cheese. Use a small food grinder to combine this mxture if you'd like. It will make it more manageable to fill the mushroom caps.
• Place on a sheet pan or jelly roll pan and drizzle or mist lightly with olive oil and a small drizzle of Balsamic vinegar or balsamic glaze.
• Roast on top rack of a preheated 425-degree oven for 10 minutes or until sizzling and cheese starts to melt. Broil if additional browning is desired.

SAUSAGE & CREAM CHEESE STUFFED MUSHROOMS

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.

SAUSAGE-STUFFED MUSHROOMS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a baking sheet.
• Melt butter in a large skillet over medium heat; cook and stir mushrooms in butter until softened, about 5 minutes. Transfer mushrooms to a plate and allow to cool.
• Heat another skillet over medium-high heat; cook and stir sausage, onion, and garlic until meat is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Transfer mixture to a large bowl and stir in bread crumbs, Parmesan cheese, mozzarella cheese, Italian seasoning, and parsley.
• Arrange mushrooms gill sides up on prepared baking sheet. Spoon sausage mixture into mushroom caps.
• Bake in preheated oven until cheese is melted, about 30 minutes.

STUFFED MUSHROOMS WITH CREAM CHEESE & SAUSAGE

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.