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.
4-INGREDIENT SAUSAGE-STUFFED MUSHROOMS
These sausage stuffed mushrooms are baked with a bread crumb filling. The recipe has only 4 ingredients, but feel free to add more.
Provided by Diana Rattray
Categories Appetizer
Time 35m
Yield 18
Number Of Ingredients 4
Steps:
- Heat the oven to 450 F.
- Serve and enjoy.
Nutrition Facts : Calories 65 kcal, Carbohydrate 3 g, Cholesterol 12 mg, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, Sodium 131 mg, Sugar 1 g, Fat 4 g, ServingSize 1 1/2 to 2 dozen (18 servings), UnsaturatedFat 0 g
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-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
Steps:
- Preheat oven to 375 degrees F. Spray a rimmed baking sheet with cooking spray and set aside.
- Wipe mushrooms clean with paper towels. Remove stems and dice. Hollow out the caps if necessary. Brush each cap with olive oil.
- In a large skillet over medium heat add 2 tablespoons olive oil and mushroom stems, cook for 1 minute and then add sausage; breaking up any clumps. Saute for 3 minutes. Add the leeks and saute for another 3 minutes or until sausage is completely browned and leeks are tender. Remove from pan and set aside.
- In a medium bowl, combine stuffing mix and hot broth. Let sit for 2 minutes or until slightly softened.
- Stir in browned sausage mixture, sage, garlic, and 2 tablespoons Parmesan into stuffing.
- Fill each mushroom with stuffing mixture and arrange caps on prepared baking sheet. Sprinkle mushrooms with remaining 2 tablespoons of Parmesan.
- Bake in preheated oven for 20 to 25 minutes, or until golden. Serve immediately.
SAUSAGE STUFFED MUSHROOMS II
FAST and taste great. Everyone is shocked to know there are only 3 ingredients. There are never any left over.
Provided by Sam
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 23m
Yield 10
Number Of Ingredients 3
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.
Nutrition Facts : Calories 177.8 calories, Carbohydrate 1.6 g, Cholesterol 40.1 mg, Fat 17 g, Fiber 0.2 g, Protein 5 g, SaturatedFat 8.2 g, Sodium 218.8 mg, Sugar 0.4 g
SAGE SAUSAGE STUFFED MUSHROOMS
Steps:
- Fry sausage until crumbly. Mix with softened cream cheese. Clean, hollow out, and dry mushrooms. Stuff with sausage mixture. Sprinkle with Parmesan cheese. Broil 5-10 minutes. Serve immediately. Excess mixture can be heated in microwave and spread on toasted French bread.
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EASY SAUSAGE STUFFED MUSHROOMS WITH CREAM CHEESE
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4.8/5 (12)Total Time 1 hr 20 minsCategory AppetizerCalories 286 per serving
- In a medium skillet, cook the sausage until it is browned and cooked through, breaking it up as it cooks. Do not drain.
- In a bowl, combine the cream cheese, Parmesan, parsley and sage. Add the cooked sausage (including the grease) and mix until combined.
- Place the mushrooms, top side down, in a large baking dish. (You may need 2 baking dishes, depending on the size of the mushrooms.) Fill the center of each mushroom with a large scoop of the sausage mixture.
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- Heat up a large skillet to medium high heat. Coat with 2 tbsp oil, add sausage and begin to cook. Cook for about 5-7 minutes until cooked through, continuing to break up the sausage with a wooden spoon. Once cooked, set aside. Keep the pan hot.
- Add in leeks, apples, and pecans to the pan. Saute for another 4-5 minutes, or until mixture is fragrant and browned.
- Pour mixture into a medium sized bowl. Add in cranberries, fresh sage, and whisked eggs. Stir around so all ingredients are well mixed.
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