SAUSAGE & CREAM CHEESE STUFFED MUSHROOMS
Make and share this Sausage & Cream Cheese Stuffed Mushrooms recipe from Food.com.
Provided by A la Carte
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 470.1, Fat 42.2, SaturatedFat 18.5, Cholesterol 123.7, Sodium 978.9, Carbohydrate 5, Fiber 0.8, Sugar 3.1, Protein 18.4
STUFFED MUSHROOMS WITH CREAM CHEESE & SAUSAGE
I first had these back in high school - too many years ago to think about now. I've been making them ever since. Now, whenever any of my friends have a get-together, I'm expected to bring them! You've been warned!! They're addictive.
Provided by Lissa Sprenne
Categories Lunch/Snacks
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 4
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.
RENEE'S CREAM CHEESE AND SAUSAGE STUFFED MARINATED MUSHROOMS
Or easier to say Renee's Stuffed Mushrooms. Few people I know can cook like Renee. There are other yummy stuffed mushroom recipes out there, but none I bet so yummy as this. You better make at least twice as many as you think you need.
Provided by Salt Lake Meal Swap
Categories Vegetable
Time 45m
Yield 35 Stuffed Mushrooms
Number Of Ingredients 11
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.
Nutrition Facts : Calories 74.9, Fat 6.9, SaturatedFat 2.3, Cholesterol 11.5, Sodium 72, Carbohydrate 1.3, Fiber 0.2, Sugar 0.9, Protein 2.2
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
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