Spicy Sausage Stuffed Monterey Mushrooms Recipes

SAUSAGE STUFFED MUSHROOMS

Steps:

• Preheat oven to 400 degrees and spray a baking sheet with cooking spray.
• Remove the stems from the mushrooms and finely chop them. (I cut off and discard the very end of the stem.)
• Place mushroom caps hollow side up on prepared baking sheet.
• Add olive oil to a nonstick pan and place over medium heat. Add sausage, mushroom stems, and onion. Cook, using a wooden spoon to break sausage into small pieces, until sausage is cooked through.
• Add garlic and cook 1 minute.
• Remove pan from heat and let mixture cool.
• Stir in mayonnaise, stuffing mix, pepper, and cheese.
• Place a heaping spoonful of filling into each mushroom cap.
• Bake for 20 minutes.
• Sprinkle with chopped fresh parsley

SPICY SAUSAGE STUFFED MONTEREY MUSHROOMS

Steps:

• 1. Wash the mushrooms and pat dry with paper towels.
• 2. Remove the stems and set aside (they can be minced and added to the sausage mixture later is desired).
• 3. Preheat oven to 350.
• 4. Cook and crumble the sausage in a large skillet until done, drain, and place in a mixing bowl. Add the cream cheese, jack cheese, crushed red pepper flakes and minced stems if desired. Mix well.
• 5. Place 1 heaping teaspoon of the mixture into each mushroom cap.
• 6. Place the stuffed mushroom caps on a rimmed baking pan, sprinkle with parmesan, and bake for 20 minutes.
• 7. Remove from oven and let cool for 5 minutes.
• 8. Serve stuffed mushrooms on a decorative serving platter.
• 9. Sometimes I make them ahead and line a tupperware with papertowels and put them in it. Then they are ready to bake just before the event.

SAUSAGE-STUFFED MUSHROOMS

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.

SPICY SAUSAGE STUFFED MONTEREY MUSHROOMS

Steps:

• Wash the mushrooms and pat dry with paper towels.
• Remove the stems and set aside (they can be minced and added to the sausage mixture later is desired).
• Preheat oven to 350.
• Cook and crumble the sausage in a large skillet until done, drain, and place in a mixing bowl. Add the cream cheese, jack cheese, crushed red pepper flakes and minced stems if desired. Mix well.
• Place 1 heaping teaspoon of the mixture into each mushroom cap.
• Place the stuffed mushroom caps on a rimmed baking pan, sprinkle with parmesan, and bake for 20 minutes.
• Remove from oven and let cool for 5 minutes.
• Serve stuffed mushrooms on a decorative serving platter.
• Sometimes I make them ahead and line a tupperware with papertowels and put them in it. Then they are ready to bake just before the event.

SPICY ITALIAN STUFFED MUSHROOMS

Steps:

• Preheat the oven to 425 degrees F.
• For the mushrooms: If your mushrooms caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the olive oil and 1/4 teaspoon salt in a large bowl.
• For the filling: Heat the oil over medium-high heat. Add the chopped mushroom stems, celery and onion and cook, stirring occasionally, until just soft, 6 to 8 minutes. Scrape into another large bowl, season with 3/4 teaspoon salt and a few grinds of pepper and set aside to cool.
• Add the mozzarella, sausage, basil and pepperoncini to the cooled mushroom stem mixture. Stir in the breadcrumbs until well moistened.
• Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet. Sprinkle with basil leaves if using.

SPICY SAUSAGE STUFFED MUSHROOMS

Steps:

• Preheat oven to 350°F Lightly coat a baking sheet with cooking spray. Wipe mushrooms clean but do not get them wet. Remove mushroom stems and finely chop. Lightly spray mushroom caps inside and out with cooking spray; set aside.
• In a large skillet, heat oil over medium-high heat. Break up sausage into skillet; add chopped mushroom stems, Greek seasoning, and salt. Cook until sausage is crumbled and cooked through. Transfer mixture to bowl and add spinach, pimiento, cheese, and eggs; stir to combine.
• Stuff each mushroom with 2 tablespoons of mixture; press firmly. Place stuffed mushrooms on baking sheet. Bake for 15 to 20 minutes.