Sausage And Cheese Stuffed Mushrooms Food

SAUSAGE AND CHEESE-STUFFED MUSHROOMS

Steps:

• Heat broiler.
• Remove and discard stems from mushrooms. Brush mushroom caps with dressing; place on rack of broiler pan. Broil, 4 inches from heat, 5 min.
• Press sausage into mushroom caps, adding about 1 tsp. sausage to each cap. Sprinkle with cheese.
• Broil, 4 inches from heat, 3 to 5 min. or until cheese is melted. Serve hot.

EASY SAUSAGE STUFFED MUSHROOMS

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.

STUFFED MUSHROOMS WITH CREAM CHEESE & SAUSAGE

Steps:

• Preheat oven to 350 Fahrenheit.
• Separate caps and stems while cleaning the mushrooms.
• If cleaning with water, let them drain for a bit.
• Start cooking the sausage in frying pan, at a medium to medium/high temperature.
• While the sausage is cooking, put the cream cheese into a mixing bowl so it can soften and mince the stem pieces.
• Spice the sausage to taste. Garlic is a good addition.
• Just before the sausage is done, add the stem pieces and finish cooking.
• Drain off the excess grease and add the sausage/stem mixture into the cream cheese.
• Mix together well using a wooden spoon or your hands. Be careful, as it will be rather hot.
• Set the caps into a 13x9 pan (or larger) with sides.
• Optional! Melt enough butter to just put a little in the bottom of each cap or just brush some over the top of each after they're filled. You can put any extra butter in the bottom of the pan.
• Fill the caps with the cream cheese/sausage/stem mix.
• Add a small amount of water to the bottom of the pan, just enough to cover the bottom.
• Bake for 30 to 45 minutes, or until the tops are crusty and the mushrooms have turned dark.
• Scoop them out of the pan with a slotted spoon and arrange them on a plate.
• Serve warm. They reheat well, so you can make them ahead of time.
• *VARIATION 1: Add dried bread crumbs to the mix to make a larger batch without adding more cream cheese or sausage. Onions are also another popular addition.
• *VARIATION 2: Use one 8oz. box of cream cheese to two 8oz. pkgs of sausage. It makes for a larger batch that is less rich and tastes just as good.
• *FUN HINTS: The cream cheese mix is also very good on bread or crackers! This comes in handy if you you think there might be someone who doesn't like mushrooms - save some of the mix to the side for them to dip with.

SAUSAGE & CREAM CHEESE STUFFED MUSHROOMS

Steps:

• Remove the stems and "core" from your mushrooms and place top side down on a cookie sheet - if they want to roll, just cut a bit off of the top to make it flat so that they won't roll.
• Fry the sausage, until it is cooked through.
• Chop the green onions, using the green part too.
• Mix the cream cheese, cooked sausage, chopped green onions and the soy sauce.
• Place this mixture where your mushroom stems once were and bake in a 350 degree oven for about 20-30 minutes.

SAUSAGE-STUFFED MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• In a saute pan over medium-high heat, add the olive oil, sausage and shallots. Saute until browned, breaking up the sausage into small pieces with a wooden spoon, 5 to 7 minutes.
• Add the browned sausage and reserved mushroom stems to the bowl of a food processor and pulse until combined. Add the pine nuts and pulse a few more times until slightly smooth. Transfer to a mixing bowl and fold in the Swiss cheese, Gruyere and cream.
• Add the breadcrumbs and parsley to a small bowl and mix to combine.
• Place the mushroom caps hollow-side up on the prepared baking sheet. Using a tablespoon, spoon the mushroom and sausage mixture into each mushroom cap. Top with the breadcrumb mixture. Bake until golden brown, about 20 minutes.

SAUSAGE AND CHEESE-STUFFED KABOCHA

Steps:

• Preheat oven to 375 degrees F.
• Pour 2 cups of boiling water over the dried porcini and let sit while you prep your other steps, 10 to 15 minutes.
• Peel, de-seed and medium dice the kabocha squash. Pour onto a baking sheet, sprinkle with salt and pepper and drizzle with 2 tablespoons of olive oil. Roast in the oven for about 30 minutes to cook through.
• In the meantime, use a small serrated paring knife to remove the top of the pumpkin wide enough to later fill the pumpkin stuffing and scoop out the seeds.
• Dice the baguette and place in the oven on a sheet pan to make croutons, about 5 minutes.
• In a large skillet over medium heat cook the Italian sausage breaking it up into little pieces and cook it all the way through. Remove it from the pan leaving the grease. Now add the onions and garlic and cook, stirring, until softened, 5 to 8 minutes.
• While the onions are cooking, take the porcinis that are re-hydrating in the hot water, wring them out and give them a rough chop. Remove the cooked onions and put in a large bowl with the Italian sausage. In the same skillet, add the sliced white mushrooms, chopped porcinis along with 1/2 cup of the mushroom liquid and cook for about 5 minutes. Remove and add to the large bowl with the sausage mixture.
• Add the cooked kabocha and croutons to the sausage bowl. Mix well and add the ginger, paprika, nutmeg, salt and pepper.
• Add the milk and heavy cream to a saucepan and bring it to a simmer.
• To assemble: Sprinkle the inside of the pumpkin with salt and pepper. Add a layer of the sausage mixture, some of the heated milk-cream mixture, add a layer of Gruyere and continue by pressing down repeating the layering process until the pumpkin is completely full. Place the top of the pumpkin back on, put it in a 9- by 13-inch baking dish and fill with 1- to 2-inches of warmed water. Bake until it's cooked through, about 1 1/2 hours
• Serve by scraping the inside of the pumpkin and getting some of the pumpkin flesh along with the filling to serve warm.

RENEE'S CREAM CHEESE AND SAUSAGE STUFFED MARINATED MUSHROOMS

Steps:

• Take stems off of mushrooms. (If preparing in advance or for a meal swap do not wash mushrooms yet. Place them in a zippy and make sure it is closed so they do not collect condensation in the fridge).
• Brown up meat together.
• Mix together the stuffing. cooked Sausage, cream cheese, parmesan and parsley. (Scoop stuffing mix into a zippy bag if preparing in advance).
• Measure out and mix together (in a zippy) marinade ingredients oil and vinegar.
• Measure out and mix together topping ingredients(place in a zippy). Parmesan, & parsley.
• Bag together the parts if preparing in advance. In another zippy bag place meat mixture on bottom, then topping mix, then bag of stemmed mushrooms (securely sealed), and the marinade mix (also very important to be securely sealed). All the prep and assembly work is done.
• To Serve: Preheat oven to 400 degrees.
• Rinse mushrooms off in zippy bag.
• Gently pat mushrooms dry with a paper cloth.
• Pour the oil and vinegar marinade into the zippy with the mushrooms. Marinade for at lest 20 min, but no more then 2 hours. If you marinade the mushrooms for too long they will turn slimy.
• Place mushrooms in a baking dish with sides (they give off allot of liquid) hole up. Stuff each mushroom hole with a mound of sausage and cream cheese mixture on top.
• Sprinkle on topping (parmesan, parsley). Sprinkle some optional paprika over the tops if you like.
• Bake at 400 for 10 minute THEN.
• Broil for 5 min until tops are golden.

SAUSAGE-STUFFED PORTABELLA MUSHROOMS WITH MOZZARELLA CHEESE

Steps:

• Lightly brush olive oil on both sides of the potobello mushroom caps then sprinkle the inside lightly with salt (this is optional but I most always do!).
• In a skillet brown the sausage meat with green onions crumbling into very small pieces until browned; drain any fat then cool.
• In a medium bowl beat eggs with milk, fresh parsley, basil, fresh garlic, cayenne pepper or hot sauce until well combined.
• Add in the Parmesan cheese and the ground croutons starting with about 1-1/2 cups ground croutons, you might have to add in more later; mix with a wooden spoon until combined.
• Add in the cooked sausage/onion mixture; mix well (the mixture should be wet but still firm enough to hold together if the mixture is too soft add in a small amount more of the croutons at a time just until the mixture binds together).
• Season mixture with black pepper to taste.
• Spoon the sausage mixture evenly between the portobella mushroom tops.
• Place on a lightly greased baking sheet.
• Bake in a 350 degree oven for about 15-20 minutes.
• Sprinkle the tops with grated mozzeralla cheese.
• Delicious!