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.
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
CHEVRE CHEESE STUFFED MUSHROOMS
These differ slightly from the more conventional mushrooms which are stuffed mostly with dry ingredients. This has a creamy base which is lovely. I have substituted mild blue cheese, and also boursin for the Chevre, and that is also wonderful.
Provided by RSHDiva
Categories Cheese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 260.2, Fat 21.4, SaturatedFat 13.7, Cholesterol 55.2, Sodium 421.2, Carbohydrate 8.3, Fiber 1.1, Sugar 2.6, Protein 10.5
ITALIAN STUFFED MUSHROOMS WITH GOAT CHEESE
Stuffed Mushrooms Balsamico, an easy stuffed mushroom recipe.
Provided by Lea Ann Brown
Categories Appetizer Recipes
Time 30m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 131 kcal, Carbohydrate 8 g, Protein 6 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 16 mg, Sodium 201 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
STUFFED MUSHROOMS WITH SAUSAGE
Provided by Tyler Florence
Categories appetizer
Time 50m
Yield 2 dozen stuffed mushrooms
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F.
- To make the stuffing, put the raisins, olives, pine nuts, parsley, and garlic on a cutting board and chop, and put into a mixing bowl. Add the sausage and 1/2 cup of the cheese. Drizzle the stuffing with about 1/4 cup of olive oil to moisten and season with salt, pepper, and red pepper flakes; mix well with your hands to combine. Put the bread crumbs in another bowl, drizzle with a bit of olive oil and add 1/4 cup of the Pecorino; season with salt and pepper.
- Oil the bottom and sides of a casserole dish which is large enough to hold all the mushrooms in a single layer. Arrange the mushrooms snugly in the pan, cap side down; season the insides with salt and pepper and drizzle with olive oil. Stuff each mushroom with a generous spoonful of the sausage stuffing and sprinkle the bread crumbs on top; drizzle with even more oil. Bake for 20 minutes until the stuffing is browned and the mushrooms soft, rotating the dish periodically for even cooking.
SAUSAGE AND CHEESE-STUFFED MUSHROOMS
Entertain in style with our Sausage and Cheese-Stuffed Mushrooms. Made with only four ingredients, Sausage and Cheese-Stuffed Mushrooms are a whole lot simpler to make than you might imagine. Make an impression without stressing about it with Sausage and Cheese-Stuffed Mushrooms.
Provided by My Food and Family
Categories Appetizers & Snacks
Time 25m
Yield 12 servings, 2 mushrooms each
Number Of Ingredients 4
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.
Nutrition Facts : Calories 50, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
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- Wipe mushrooms clean with damp paper towels. Remove stems and scoop out the brown gills from inside the mushrooms, being careful not to break through shells. Arrange mushroom caps with the opening facing up on rimmed baking sheet lined with parchment paper or silpat.
- In a large skillet over medium-high heat, cook sausage until browned, breaking it apart with your spatula into crumbles. Don't add oil since the sausage will release plenty. Use tongs to push a paper towel around the bottom of the pan to soak up and discard excess oil.
- Reduce heat to medium/low and add 1 garlic minced garlic clove and 2 Tbsp chopped chives. Stir 1 minute until fragrant. Stir in diced cream cheese until it starts melting it’s ok if not completely smooth.
- Remove from heat and stir in 1/4 cup bread crumbs, 1/4 cup parmesan cheese and 2 Tbsp parsley.
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