Stuffed Mushroom With Tomato Basil And Sausage Food

SAUSAGE-STUFFED MUSHROOMS

Steps:

• Preheat the oven to 325 degrees F.
• Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.
• Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.
• Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty.

STUFFED MUSHROOM WITH TOMATO, BASIL, AND SAUSAGE

Steps:

• Remove the stems from the portobello mushroom. You can either throw these away or chop them up and use them as part of the stuffing. Cook your sausage with chopped garlic and also the chopped mushroom stem if you decided to go that route. Once done, put aside. Preheat your oven at 400°F. Chop up your tomatoes and basil. Mix your sausage with the tomato basil in a large bowl. Rub each portobello mushroom with olive oil.7. Scoop your tomato basil sausage mixture in to each of the caps. Try to cram it all in there, but if it doesn't work you can still cook it on the side. Place on baking pan and bake for 15-20 minutes.

SAUSAGE-AND-BASIL-STUFFED TOMATOES

Steps:

• Preheat the oven to 400 degrees F. Using a serrated knife, slice off the top quarter of each tomato and reserve the tops. Scoop out the pulp from inside each tomato and transfer it to a food processor. Add 2 tablespoons olive oil and the cayenne to the food processor and process until smooth; pour into a 9-by-13-inch baking dish.
• Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the sausage, herbes de Provence, bell pepper, onion, diced celery and garlic. Cook, stirring, until the sausage browns, about 5 minutes. Transfer the sausage mixture and bread cubes to the food processor and pulse until chopped. Pack the tomatoes with the sausage-bread mixture so the stuffing is domed on top. Put the stuffed tomatoes in the baking dish on top of the sauce.
• Place the basil, walnuts, cheese and celery leaves in the food processor and chop. Sprinkle onto the tomatoes. Put the tomato tops, cut-side down, between the stuffed tomatoes. Bake until the stuffing is golden, about 20 minutes. Cover each tomato with a top and serve with the sauce.

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 SAUSAGE

Steps:

• Preheat oven to 400 degrees F.
• To make the stuffing, put the raisins, olives, pine nuts, parsley, and garlic on a cutting board and chop, and put into a mixing bowl. Add the sausage and 1/2 cup of the cheese. Drizzle the stuffing with about 1/4 cup of olive oil to moisten and season with salt, pepper, and red pepper flakes; mix well with your hands to combine. Put the bread crumbs in another bowl, drizzle with a bit of olive oil and add 1/4 cup of the Pecorino; season with salt and pepper.
• Oil the bottom and sides of a casserole dish which is large enough to hold all the mushrooms in a single layer. Arrange the mushrooms snugly in the pan, cap side down; season the insides with salt and pepper and drizzle with olive oil. Stuff each mushroom with a generous spoonful of the sausage stuffing and sprinkle the bread crumbs on top; drizzle with even more oil. Bake for 20 minutes until the stuffing is browned and the mushrooms soft, rotating the dish periodically for even cooking.

SAUSAGE STUFFED MUSHROOMS

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!

GRILLED MUSHROOMS STUFFED WITH BASIL AND BLUE CHEESE BUTTER

Steps:

• Coat tops of mushrooms with olive oil. Place mushrooms top-down in a grill-safe dish.
• Mix blue cheese, butter, garlic, basil, salt, and pepper thoroughly in a bowl. Scoop evenly into the mushroom caps.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cook mushrooms until tender and heated through, about 5 minutes.

SAUSAGE & CHEESE STUFFED SHELLS WITH TOMATO MUSHROOM SAUCE

Steps:

• Tomato Mushroom Sauce:.
• In a frying pan or Dutch oven, cook bacon strips until crisp.
• Remove cooked bacon, and drain on paper towels.
• Reserve 3 Tablespoons bacon fat and discard the rest.
• Using the same frying pan (or Dutch oven), place 3 Tablespoons bacon drippings, mushrooms and garlic into the pan.
• Cook mixture over low heat until mushrooms are softened (be careful not to burn the garlic).
• Add tomatoes, basil and pepper.
• Cook uncovered over medium-high heat for about 15 minutes or until sauce boils and thickens.
• Crumble the bacon and stir it into the sauce, season with a bit of salt (to taste).
• While waiting for the pasta water to boil, start the sausage filling.
• When water is at a rolling boil, add the pasta and cook it according to package directions, until it is almost done.
• When pasta is cooked, drain it, rinse it with cold water, and drain it again.
• Stuff the shells with the sausage ricotta mixture.
• Pasta Stuffing: If necessary, remove casings from sausage, and crumble the meat.
• In a frying pan, cook crumbled sausage over medium to medium-high heat until its browned.
• Drain cooked sausage.
• In a bowl, beat egg into ricotta, stir in cooked sausage, 2 Tablespoons Parmesan cheese, salt and parsley.
• Stuff the cooked shells with the sausage cheese filling.
• Bake:.
• Place about half the sauce into a shallow 1 1/2-quart casserole dish or a 9-inch square baking dish.
• Arrange stuffed pasta in sauce lined pan.
• Spoon remaining sauce on top of the stuffed pasta.
• (At this point, the pasta may be covered with plastic wrap and refrigerated until the next day*, or baked immediately).
• Cover pan with tin foil, and bake in a preheated 350°F for 30-45 minutes, or until bubbly and heated through.
• Remove from oven, remove foil and sprinkle remaining 4 Tablespoons grated Parmesan cheese on top of the baked shells.
• *NOTE:If stuffed pasta was refrigerated overnight, remove plastic wrap from the pan and cover the pan with tin foil, bake as stated above, but baking time may be 5-15 minutes longer.