Chimney Stacks Savoury Sausage Stuffed Mushrooms Food

SAUSAGE-STUFFED MUSHROOMS

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.

SAUSAGE STUFFED MUSHROOMS

Steps:

• In a large mixing bowl combine sausage,garlic, bread crumbs,provolone, and a splash of the marsala wine.
• Combine well with very clean hands.
• Brush clean all mushrooms, and remove all the stems.
• Stuff each mushroom with the sausage filling and place in a 9x13 baking dish.
• Pour the remainder of the marsala wine in the dish with the mushrooms, and place the cold butter cubes in the pan around all the mushrooms.
• Place the pan in a pre heated 350 oven.
• Bake until sausage gets very brown and crispy on top around 25-35 min.
• During baking time, baste mushrooms with the buttery pan juices at least twice.
• Enjoy, these are just too good!

SAVORY STUFFED MUSHROOMS

Steps:

• Preheat the oven to 375 degrees F.
• Heat a large skillet over medium-high heat. Add the olive oil and once hot, add the turkey sausage and cook, breaking up with the back of a wooden spoon, about 2 minutes. Once the sausage is beginning to brown, add the mushroom stems and continue to cook until soft and the turkey is cooked through. Add the garlic and briefly saute until fragrant. Stir in the white wine and scrap up any browned bits on the bottom of the pan. Cook until the wine has evaporated. Transfer the mixture to a bowl. Add the blue cheese, breadcrumbs and parsley to the sauteed mixture and stir to combine.
• Place the mushroom caps cavity-side up on the a sheet tray. Drizzle with olive oil and sprinkle with salt and pepper. Spoon the filling into the cavities and drizzle again with olive oil. You may need to pack down the filling with your hands. Bake 20 minutes.

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.

SAUSAGE STUFFED MUSHROOMS

Steps:

• Preheat oven to 400ºF.
• Remove mushroom stems and discard; set caps aside.
• Place mushroom caps on foil-lined baking sheets; set aside.
• Remove sausage casings.
• In a skillet, cook and crumble sausage over medium heat until no longer pink; drain.
• Remove from heat. Stir in bread crumbs and set aside.
• In a bowl, combine the cream cheese, parsley, lemon juice, and garlic until smooth.
• Combine cream cheese mixture and sausage.
• Fill each cap with sausage and cream cheese mixture.
• Sprinkle with Parmesan cheese.
• Bake for 14-16 minutes or until mushrooms are tender and lightly browned.

SPINACH AND SAUSAGE STUFFED MUSHROOMS

Steps:

• Melt butter in medium saucepan; add onion, garlic and mushroom stems, cook until onion is translucent.
• Add water (or broth); heat to boiling.
• Remove pan from heat.
• Add stuffing mix and stir until moistened.
• Stir in souffle, cooked sausage and 1/4 cup parmesan cheese.
• Stir well.
• Arrange mushrooms on baking sheet and fill with spinach mixture, mounding slightly.
• Sprinkle with additional parmesan cheese.
• Bake in a preheated 400 degree oven for 10- 15 minutes or until cheese and mushrooms are lightly browned.
• Enjoy.

SAUSAGE STUFFED JALAPENOS OR MUSHROOMS

Steps:

• Preheat oven to 425.
• Prepare jalapenos: Slit lengthwise completely in half. Remove seeds and veins (wear gloves).
• AND/OR.
• Prepare mushrooms: Clean and remove stems. Discard stems or save for other use.
• Crumble and brown sausage, garlic, and onion on medium heat until sausage is cooked through. Drain grease if desired.
• Add cream and cheddar cheeses and stir on low until melted together.
• Stuff pepper halves/mushrooms.
• Bake for 20-25 minutes.

SAUSAGE-STUFFED MUSHROOMS

Steps:

• Sauté sausage, oregano and basil in heavy large skillet over medium-high heat until sausage is cooked through and brown, breaking into small pieces with back of fork, about 7 minutes.
• Using slotted spoon, transfer sausage mixture to large bowl and cool.
• Mix in 1/2 cup Parmesan cheese, Worcestershire sauce, and garlic powder, then cream cheese.
• Season filling with salt and pepper; mix in egg yolks.
• Brush 15x10x2-inch glass baking dish with olive oil to coat.
• Brush cavity of each mushroom cap with white wine; fill with scant 1 tablespoon filling and sprinkle with some of remaining 1/2 cup Parmesan cheese.
• Arrange mushrooms, filling side up, in prepared dish. (Can be made 1 day ahead. Cover and chill.).
• Preheat oven to 350°F.
• Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes.

SIMPLE SAUSAGE STUFFED MUSHROOMS

Steps:

• Clean mushrooms and snap off stems; set aside and allow to dry on paper towel.
• Brown sausage, breaking apart with wooden spoon, until cooked through and no longer pink; drain grease.
• Place cream cheese in mixing bowl and pour sausage over it. Using a hand mixer, mix well.
• Generously spoon sausage mixture into mushroom caps.
• Place mushrooms on ungreased broiler pan with slats so juice can drain off.
• Bake, uncovered, at 350*F for 10 minutes. Broil 5-1/2 inches from heat for 3 minutes or until tops are lightly browned.

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.

SIMPLE SAUSAGE STUFFED MUSHROOMS

Steps:

• Preheat oven to 375.
• Lightly spray a rimmed baking pan with PAM.
• Remove and discard mushrooms stems.
• Rinse mushrooms and place on pan.
• Stuff mushrooms with uncooked sausage (trust me).
• Top mushrooms with a dusting of grated cheese and place in oven for approximately 30 minutes or until sausage is cooked through and cheese is toasty brown.
• Serve these warm.

SAUSAGE STUFFED MUSHROOMS

Steps:

• Wash mushrooms.
• Remove stems and chop.
• Brown sausage, stems and onions.
• Drain well.
• Mix sausage mixture ans stuffing with enough mayonnasie to hold together.
• Place caps in baking dish, fill with sausage mixture.
• Cover and chill.
• These can be mae a day ahead.
• At serving time, preheat oven to 450.
• Bake 10 minutes.
• Note: To accompany steak, use 8 very large mushrooms.
• Bake 15 minutes.