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
SIMPLE SAUSAGE STUFFED MUSHROOMS
So many stuffed mushroom recipes call for mixing, chopping and pre-cooking the sausage. This one is so simple the little ones can help out. It takes just a matter of minutes to get them ready to pop in the oven. Since the sausage actually cooks in the mushroom the sausage flavor is bolder. Hope you enjoy as much as we do!
Provided by Food Goddess
Categories Pork
Time 35m
Yield 1 pound stuffed mushrooms, 6-8 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 316.3, Fat 27.7, SaturatedFat 9.8, Cholesterol 53.7, Sodium 612.9, Carbohydrate 4.5, Fiber 0.8, Sugar 1.2, Protein 12.8
PORK SAUSAGE-STUFFED MUSHROOMS
A few years back, I was looking for a snack that would suit my family's tastes. I combined three different recipes and came up with this one. They love the rich Parmesan flavor.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 2 dozen.
Number Of Ingredients 9
Steps:
- Remove mushroom stems from caps. Set caps aside (discard stems or save for another use). In a small skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer., In a large bowl, combine the sausage, bread crumbs, cheese, parsley and egg white. Stir in onion mixture. Fill the mushroom caps; place in a lightly greased 15x10x1-in. baking pan. , Bake at 350° for 10-15 minutes or until mushrooms are tender and tops are browned.
Nutrition Facts : Calories 76 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 157mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
MUSHROOM AND CHEDDAR PORK SAUSAGES
Provided by Damaris Phillips
Categories main-dish
Time 2h
Yield 4 to 8 servings
Number Of Ingredients 9
Steps:
- Season the mushroom with 1 teaspoon salt and set aside in a bowl in the refrigerator to allow it to release any moisture. Put the Cheddar and pork on 2 quarter-sheet trays and freeze just until firm, about 1 hour.
- Using a stand mixer fitted with the coarse grind attachment, grind the pork into the bowl of the stand mixer. Add 1 tablespoon salt, the pepper and sage and toss to combine. If the meat feels warm, place it in the freezer for a few minutes until it cools. Switch to the fine grind attachment and regrind the meat mixture. Add the milk and mushrooms to the meat mixture and switch to the paddle attachment. Mix until evenly dispersed. Add the Cheddar and stir until combined.
- Preheat the oven to 450 degrees F. Line a baking sheet with a wire rack.
- Bring a 6-quart saucepan full of water to a boil. Divide the meat mixture into 8 equal portions or use a 1-cup ice cream scoop to measure out eight portions. Using plastic wrap as the casing, roll each portion of meat into a 6- to 7-inch sausage link. Twist the ends tightly and wrap a second piece of plastic wrap around each sausage to prevent water from getting in. Place the sausages in the boiling water and cook until the outsides turn whitish and set up, about 6 minutes. Remove from the water, take off the plastic wrap and place on the prepared baking sheet. Bake the sausages until golden brown and firm to the touch, 15 to 20 minutes.
- Place on a bun, top with mustard, and enjoy.
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
This Johnsonvillle recipe is a must for mushroom fans! The taste of Johnsonville Italian Sausage pairs well with cream cheese, Parmesan cheese, lemon and garlic to create a dish that's bound to please! These stuffed mushrooms are perfect for an appetizer when you're entertaining family and friends.
Provided by From the Kitchen at Johnsonville Sausage
Categories Trusted Brands: Recipes and Tips
Time 55m
Yield 48
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- In a skillet, cook and crumble sausage over medium heat until no longer pink and lightly browned; drain.
- Remove and discard stems from mushrooms. Arrange mushroom caps on foil-lined baking sheets.
- In a bowl, combine cooked sausage, bread crumbs, cream cheese, garlic, parsley and lemon juice. Stir until blended.
- Carefully spoon sausage mixture into mushroom caps. Sprinkle with cheese. Bake until mushrooms are tender and lightly browned, 14 to 16 minutes.
Nutrition Facts : Calories 60.2 calories, Carbohydrate 1.9 g, Cholesterol 12.7 mg, Fat 4.7 g, Fiber 0.3 g, Protein 2.9 g, SaturatedFat 2.1 g, Sodium 118.6 mg, Sugar 0.5 g
SAUSAGE STUFFED MUSHROOMS
A different take on stuffed mushrooms. I prepared these for a snack on Thanksgiving - while waiting for the bird and all the fixins to get done. They were a great success and were eaten with gusto, the cream cheese made for a smooth taste. Could substitute sweet Italian sausage for the regular pork sausage, whatever your tastes prefer.
Provided by Gagoo
Categories Pork
Time 50m
Yield 24 Stuffed Caps, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F Grease a sheet tray or line with parchment paper.
- Clean the mushroom caps with a damp paper towel. Carefully break off the stems and using the tip of a spoon hollow out the center of the mushrooms.
- Heat a large skillet over medium-high heat. Brown the sausage, breaking it up with the back of a wooden spoon. Transfer the cooked sausage to a paper towel-lined plate to cool.
- Add the white chopped scallions to the skillet and cook until fragrant, about 2 minutes. Add the scallions to the sausage and cool.
- When the sausage and scallion mixture is no longer hot, stir in the Parmesan, breadcrumbs, salt, pepper and softened cream cheese. The mixture should be very thick. Using a small spoon, fill each mushroom cap with a generous amount of the stuffing. Top with additional Parmesan if desired. Arrange the mushroom caps evenly on the prepared sheet tray.
- Place in the oven and bake until the mushrooms are piping hot and liquid starts to form under the caps about 20 minutes. Garnish with the reserved green scallions.
Nutrition Facts : Calories 448.5, Fat 36, SaturatedFat 15.5, Cholesterol 103.5, Sodium 970.2, Carbohydrate 11.9, Fiber 2.5, Sugar 4.4, Protein 20.8
SAUSAGE-STUFFED MUSHROOMS
We're huge fans of stuffed mushrooms here. Especially the kinds that feature a delicious pork sausage mixture.
Provided by My Food and Family
Categories Home
Time 35m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Crumble sausage into large skillet; cook until evenly browned, stirring occasionally. Drain sausage; discard all but 1 Tbsp. drippings from skillet.
- Return sausage to reserved drippings. Add onions and chopped mushroom stems; cook 5 min., stirring frequently. Remove from heat. Add remaining ingredients; mix well.
- Spoon sausage mixture into mushroom caps; place on baking sheet. Spray with cooking spray.
- Bake 12 to 15 min. or until mushrooms are heated through and tops are lightly browned.
Nutrition Facts : Calories 120, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
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