GRILLED SAUSAGE AND MUSHROOM TOASTS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium high. Toss the zucchini with a generous pinch of salt in a colander; set aside.
- Brush the mushrooms, onion and bell pepper with 1 tablespoon olive oil; season with salt and pepper. Brush the bread slices with 1 tablespoon olive oil; season with salt and pepper.
- Oil the grill grates. Grill the vegetables, turning, until tender, 6 to 10 minutes. Grill the sausages, turning, until marked and cooked through, 10 to 12 minutes. Toast the bread on the grill, 1 to 2 minutes. Chop the vegetables and sausages and transfer to a medium bowl. Add the cheese and 1/4 cup basil and toss; season with salt and pepper.
- Squeeze the zucchini to remove any excess liquid; transfer to a bowl and toss with the artichoke hearts, remaining 1/2 cup basil and 1 tablespoon olive oil and the vinegar. Season with salt and pepper.
- Cut the bread slices in half and top with the sausage mixture; drizzle with olive oil and top with basil. Serve with the zucchini salad.
Nutrition Facts : Calories 490, Fat 27 grams, SaturatedFat 6 grams, Cholesterol 26 milligrams, Sodium 998 milligrams, Carbohydrate 43 grams, Fiber 5 grams, Protein 19 grams, Sugar 9 grams
MIXED MUSHROOM TARTLETS
I summer in northern Michigan and find the morels that grow wild up there just irresistible, but never pick mushrooms if you are not 100% sure they are safe to eat. If morels are not available, I use whatever mushrooms I can find at the supermarket. If you like crumble some goat cheese over the top. The tarts can be used as a vegetarian entree or an appetizers.-Jennifer Condreay, Centennial, Colorado
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute mushrooms and onion in butter and oil in batches until tender. Reduce heat to medium. Stir in wine, thyme and salt. Cook until liquid is reduced by half. Stir in cream. Cook until thickened, about 10 minutes. Remove from heat and set aside., Unfold 1 puff pastry sheet. Roll out into a 12x8-in. rectangle. Cut into 8 rectangles. Using a sharp knife, score 1/2 in. from the edges of each pastry (do not cut through)., Transfer to baking sheets. Repeat with remaining sheet of puff pastry. Spoon mushroom mixture into centers. Whisk egg yolk and water; brush over pastry edges., Bake at 400° until golden brown, 13-16 minutes.
Nutrition Facts : Calories 610 calories, Fat 44g fat (19g saturated fat), Cholesterol 96mg cholesterol, Sodium 593mg sodium, Carbohydrate 42g carbohydrate (2g sugars, Fiber 6g fiber), Protein 8g protein.
SAUSAGE-MUSHROOM CRANBERRY TART
Steps:
- Press pastry onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom. Set aside pastry trimmings. Place on a baking sheet. Bake at 450° for 10-12 minutes or until golden brown. Cool on a wire rack. Reduce heat to 375°., In a large skillet, cook sausage over medium heat until no longer pink; drain. Remove from pan and set aside. In the same skillet, saute mushrooms in butter until tender; set aside. In a large bowl, combine the eggs, cheese, 1/2 cup cranberries, cream, parsley and reserved sausage and mushrooms. Pour into pastry., On a lightly floured surface, roll out reserved pastry trimmings. Cut decorative cutouts from trimmings using cookie cutters. Place over filling. Bake 25-30 minutes longer or until filling is set and golden brown. Sprinkle with green onions and remaining cranberries.
Nutrition Facts :
UPSIDE DOWN MUSHROOM GORGONZOLA TARTLETS
Provided by Trisha Yearwood
Categories appetizer
Time 45m
Yield 12 tartlets
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Spray a mini muffin pan generously with nonstick cooking spray.
- Set aside 12 pretty mushrooms slices. Put the rest of the mushrooms slices in a food processor and pulse until ground into small pieces, about 10 seconds. Add the Gorgonzola, flour, breadcrumbs, tarragon, basil, lemon zest, salt, pepper and eggs. Pulse until a thick paste is formed, about 30 seconds more.
- Gently roll out the puff pastry to a 10-inch square. Use a 2 1/2-inch round cutter to cut 12 rounds of dough. Poke the rounds with a fork.
- Lay 1 reserved mushroom slice in the bottom of each muffin cup. Spoon 1 tablespoon of the cheese mixture over the mushroom in each cup and top with a puff pastry round.
- Bake until the puff pastry is golden brown, 25 to 28 minutes. Cool for 2 minutes in the pan before inverting the tartlets. Serve immediately.
SAUSAGE AND MUSHROOM TARTS
These tasty little things are always the first things to go at my dinner parties.
Provided by Donna Cuellar
Categories Mushroom Appetizers
Time 40m
Yield 30
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Arrange phyllo cups on an ungreased baking sheet.
- In a large skillet over medium heat, melt butter and combine sausage meat and garlic. Cook until sausage is browned, about 5 to 8 minutes; drain grease, and add mushrooms. Stirring occasionally, cook 5 minutes more or until all liquid evaporates; remove from heat and let cool.
- Fill each phyllo cup with 1 tablespoon of the sausage mixture, and top with a pinch of cheese. Bake in a preheated oven 10 to 12 minutes, or until the cheese melts and the pastry is golden brown. Serve immediately.
Nutrition Facts : Calories 165.7 calories, Carbohydrate 16.9 g, Cholesterol 16.5 mg, Fat 7.8 g, Fiber 0.7 g, Protein 7 g, SaturatedFat 3.8 g, Sodium 337.6 mg, Sugar 0.3 g
TOMATO AND SAUSAGE TART
This tart is wonderful for brunch or a light lunch or supper. Serve with a mixed green or fruit salad. I've made this many times over the years and always get a lot of compliments when I serve it. Garden-fresh tomatoes are a big plus in this tart--to peel easily, spearing the tomato with a fork, immerse briefly in boiling water, run under cold water and the peel just slips off! Originally from a Bon Appetit Breakfasts and Brunches cookbook, published in 1983.
Provided by Leslie in Texas
Categories Savory Pies
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°.
- Brush mustard over pastry shell and bake 5 minutes; remove from oven and cool.
- Remove sausage from its casings and sauté in a small skillet, crumbling with a fork, until cooked through.
- Drain and let cool.
- Sprinkle sausage over pastry shell, cover with tomato slices, and sprinkle with salt, pepper, basil and parsley.
- Combine cheese and mayonnaise in small bowl and blend well.
- Spread over tomato slices, sealing completely to edges.
- Bake until hot and bubbly, about 35 minutes.
- Serve immediately.
SAUSAGE & MUSHROOM SANDWICHES, VINTAGE? RETRO?
Not your usual Italian sausage sandwich. No peppers or tomato here! Good as an appetizer too. Or a snack for the football game. Oh, I suppose one could add some sauteed red/green pepper chunks and/or fresh tomato chunks but then there goes the unique quality of this recipe. This was a Prodigy recipe, back in its heyday.
Provided by Jezski
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook sausage, then slice and brown lightly.
- Heat oil in skillet. Add mushrooms, onions and garlic. Cook, stirring frequently, until tender.
- Add broth and sugar. Bring to boil. Add sausage slices, reduce heat to low and simmer 10 minutes.
- Serve on buns.
- OR serve with toothpicks as an appetizer.
Nutrition Facts : Calories 437.8, Fat 33.5, SaturatedFat 11.2, Cholesterol 64.8, Sodium 1444.9, Carbohydrate 10.4, Fiber 0.9, Sugar 3.9, Protein 23.4
SAUSAGE AND MUSHROOM TARTS
These tasty little things are always the first things to go at my dinner parties.
Provided by Donna Cuellar
Categories Mushroom Appetizers
Time 40m
Yield 30
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Arrange phyllo cups on an ungreased baking sheet.
- In a large skillet over medium heat, melt butter and combine sausage meat and garlic. Cook until sausage is browned, about 5 to 8 minutes; drain grease, and add mushrooms. Stirring occasionally, cook 5 minutes more or until all liquid evaporates; remove from heat and let cool.
- Fill each phyllo cup with 1 tablespoon of the sausage mixture, and top with a pinch of cheese. Bake in a preheated oven 10 to 12 minutes, or until the cheese melts and the pastry is golden brown. Serve immediately.
Nutrition Facts : Calories 165.7 calories, Carbohydrate 16.9 g, Cholesterol 16.5 mg, Fat 7.8 g, Fiber 0.7 g, Protein 7 g, SaturatedFat 3.8 g, Sodium 337.6 mg, Sugar 0.3 g
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