SAVORY STUFFED MUSHROOMS
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 9
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.
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
CHIMNEY STACKS - SAVOURY SAUSAGE STUFFED MUSHROOMS!
This recipe was devised when I found that the mushroom stalks from some fairly hefty sized Portobello Mushrooms, would just not fit into the stuffing mixture, even though they were finely diced! So, I made "chimney stacks" from the offending stalks and served them as a starter at dinner for some friends, who LOVED them! They would also be wonderful as a light lunch, allow two per person with fresh bread & salad. Do not be tempted to add ANY liquid to the mushrooms before baking them - they make their own gorgeous juices whilst merrily cooking away in the oven! You must also be sure to get very HIGH quality sausages or sausagemeat, with no more than 10% fat preferably.
Provided by French Tart
Categories Lunch/Snacks
Time 1h20m
Yield 6 Mushrooms, 3-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 200C/400F/Gas Mark 7.
- Take a large earthenware ovenproof dish and pour in half the olive oil, swill it around to cover the base.
- Gently remove the stalks from the mushrooms and set aside.
- If using sausages, take the sausage casings off them and break them up into a large bowl.
- Heat up the remaining olive oil and add the garlic, onion and red pepper. Cook over a medium heat for about 10-15 minutes or until they are soft.
- Add the onion, garlic & red pepper mixture to the sausagemeat & give it all a good mix.
- Add the sun-dried tomatoes, parmesan cheese, a good twist or two of salt & mixed peppercorns and mix thoroughly again.
- Stuff each mushroom with the sausage mixture and place into the oiled ovenproof dish.
- Place a tomato slice on each of the mushrooms, making a hole in the middle of each slice.
- Sprinkle on the cheddar cheese and push a mushroom stalk into each of the stuffed mushrooms, through the hole in the tomato slice.
- Optional: If you have any of the sun-dried tomato oil available, drizzle a little over the top of the mushrooms.
- Bake in a preheated oven for 50-60 minutes; it depends on the size of the mushrooms.
- Garnish with chopped parsley & serve warm with chunky home-made bread and/or salad.
- Allow one mushrom per person as a starter and two per person for lunch or a lght meal.
Nutrition Facts : Calories 554.8, Fat 43.2, SaturatedFat 15.6, Cholesterol 94.5, Sodium 926.3, Carbohydrate 15.4, Fiber 3.9, Sugar 6, Protein 28.9
MUSHROOM AND SAUSAGE STUFFING
Provided by Anne Burrell
Categories side-dish
Time 2h5m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Coat a large wide pot with olive oil and toss in the celery and onions. Season with salt and cook the veggies over medium-high heat until soft and very aromatic, 8 to 10 minutes. Add the garlic and cook for an additional 1 to 2 minutes. Add the mushrooms and cook for 3 to 4 minutes.
- Add the sausage and cook, breaking it into really small pieces with a metal spoon or spatula, until it's really brown and yummy, 12 to 15 minutes.
- Add the white wine and cook until it has evaporated by half. (The mix will be pretty soupy, and that's okay.)
- Combine the bread with the sausage mixture in a large bowl. Toss in the walnuts and sage and pour about half the chicken stock into the bowl. Using your hands, work to combine everything well -- really get in there and squish it up; it's fun! Add the remaining stock as needed to create a really moist mix. Taste and season with salt, if needed.
- Transfer the mixture to a 9-by-13-inch baking dish and cover with foil. Bake until the stuffing is hot all the way through, about 30 minutes, then remove the foil and bake to brown the top, another 15 minutes.
SAUSAGE-STUFFED MUSHROOM APPETIZERS
"My family eats these as fast as I can make them, and with just four ingredients, they couldn't be easier to prepare. Guests will love the taste; you'll love the simplicity," says Kathryn Schumacker of Batesville, Indiana.
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 35 appetizers.
Number Of Ingredients 4
Steps:
- Remove stems from mushrooms and finely chop; set caps aside. In a large skillet, cook sausage and mushrooms over medium heat until meat is no longer pink; drain. , Remove from the heat. Stir in cheese and bread crumbs. Fill each mushroom cap with about 1 tablespoon of filling. , Place on foil-lined baking sheets. Bake at 400° for 16-20 minutes or until mushrooms are tender.
Nutrition Facts : Calories 26 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 47mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
SAUSAGE STUFFED MUSHROOMS
These are such a crowd pleaser......you can't go wrong with them! I must give credit where credit is due...this recipe came from my sister in law, but I had to share it. I get such rave reviews every single time I serve them! Give them a try, you will NOT be sorry!
Provided by Kyle OMalley
Categories Meat
Time 55m
Yield 10-12 serving(s)
Number Of Ingredients 7
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!
Nutrition Facts : Calories 258.1, Fat 17.8, SaturatedFat 7.6, Cholesterol 39.2, Sodium 625.6, Carbohydrate 7.2, Fiber 0.7, Sugar 1.7, Protein 11.1
SAVORY STUFFED MUSHROOMS
Some snowy night, when just the two of you need a little something to munch on until dinner, try this simple but delicious recipe from Pam Miller in Kokomo, Indiana.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Remove stems from mushrooms and finely chop; set caps aside. In a skillet, saute the stems, green pepper and onion in butter until tender. Remove from the heat. Stir in the bread cubes, salt, pepper and cayenne. , Stuff into mushroom caps. Place in a baking dish coated with cooking spray. Bake, uncovered, at 350° for 15 minutes or until stuffing is lightly browned.
Nutrition Facts : Calories 36 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 94mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
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