Stuffed Mushrooms With Sausage Food

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:

• 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.

SIMPLE SAUSAGE STUFFED MUSHROOMS

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.

SAUSAGE STUFFED MUSHROOMS

Steps:

• Preheat oven to 500 degrees F.
• Heat a large skillet over medium high heat. Add oil and mushroom caps and season caps with salt and pepper. Saute caps 5 to 7 minutes, until they are lightly browned and tender on edges. Turn caps up and let juices drain away from caps. Transfer caps to a small nonstick baking sheet. Wipe out skillet and return to heat. Add a touch of oil and sausage to the hot skillet. Brown and crumble sausage for 3 minutes. In a food processor pulse and chop the garlic, add mushroom stems and pulse to chop the mushroom stems. Add celery, onion and red bell pepper to the mushrooms and pulse to chop. Remove mixture from the processor and saute veggies and mushrooms over medium high heat another 3 to 5 minutes. Add dry, defrosted spinach and stir into stuffing. Add chopped bread and cheese to the pan and toss stuffing until bread is moist and stuffing is combined, 2 or 3 minutes. Fill caps with stuffing using a small scoop or large spoon. Place caps in hot oven and reduce heat to 450 degrees F. Bake 6 to 8 minutes to crisp edges of stuffing and set stuffing in mushrooms. Transfer stuffed mushrooms to a serving plate.

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.

ITALIAN SAUSAGE STUFFED MUSHROOMS

Steps:

• Preheat the oven to 425 degrees F. Remove the stems from 24 large cremini mushrooms (finely chop the stems for the filling).
• Wipe the caps clean with a damp paper towel, then toss with 2 tablespoons olive oil and season with salt . Arrange on a baking sheet.
• Cook 4 ounces sweet Italian sausage (casing removed) in a skillet with olive oil over medium heat, breaking up the meat, until no longer pink, 3 minutes. Add 1/2 finely chopped fennel bulb and the chopped mushroom stems and cook until tender, 3 minutes. Add 2 chopped garlic cloves, season with red pepper flakes and cook 1 minute. Let cool, then mix with 1 cup breadcrumbs, 1/2 cup shredded fontina and 2 tablespoons each grated parmesan, chopped parsley and chopped green olives. Divide among the mushroom caps.
• Bake until the mushrooms are tender and the filling is golden, 15 to 17 minutes. Let cool 5 minutes, then remove from the baking sheet.

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.

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.

SAUSAGE STUFFED MUSHROOMS

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.

SAUSAGE STUFFED MUSHROOMS

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.

BEST EVER STUFFED MUSHROOMS

Steps:

• Preheat oven to 400°. In a large skillet, cook sausage, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain. Add cream cheese and Parmesan cheese; cook and stir until melted. Stir in bread crumbs, basil and parsley., Meanwhile, place mushroom caps in a greased 15x10x1-in. baking pan, removed-stem side up. Brush with butter. Spoon sausage mixture into mushroom caps. Bake, uncovered, 12-15 minutes or until mushrooms are tender.

SAUSAGE STUFFED MUSHROOMS

Steps:

• Preheat oven to 400ºF.
• Remove mushroom stems and discard; set caps aside.
• Place mushroom caps on foil-lined baking sheets; set aside.
• Remove sausage casings.
• In a skillet, cook and crumble sausage over medium heat until no longer pink; drain.
• Remove from heat. Stir in bread crumbs and set aside.
• In a bowl, combine the cream cheese, parsley, lemon juice, and garlic until smooth.
• Combine cream cheese mixture and sausage.
• Fill each cap with sausage and cream cheese mixture.
• Sprinkle with Parmesan cheese.
• Bake for 14-16 minutes or until mushrooms are tender and lightly browned.

SAUSAGE-STUFFED MUSHROOMS

Steps:

• Sauté sausage and oregano in heavy large skillet over medium-high heat until sausage is cooked through and brown, breaking into small pieces with back of fork, about 7 minutes. Using slotted spoon, transfer sausage mixture to large bowl and cool. Mix in 1/2 cup Parmesan cheese, Worcestershire sauce, and garlic powder, then cream cheese. Season filling with salt and pepper; mix in egg yolk.
• Brush 15x10x2-inch glass baking dish with olive oil to coat. Brush cavity of each mushroom cap with white wine; fill with scant 1 tablespoon filling and sprinkle with some of remaining 1/2 cup Parmesan cheese. Arrange mushrooms, filling side up, in prepared dish. (Can be made 1 day ahead. Cover and chill.)
• Preheat oven to 350°F. Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes.

SAUSAGE STUFFED MUSHROOMS II

Steps:

• Preheat the broiler.
• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and transfer to a medium bowl.
• Blend cream cheese with the sausage. Stuff mushroom caps with the cream cheese and sausage mixture.
• Arrange stuffed mushroom caps on a medium baking sheet. Broil in the preheated oven 2 to 3 minutes, until lightly browned.

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!

SAUSAGE-STUFFED MUSHROOMS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a baking sheet.
• Melt butter in a large skillet over medium heat; cook and stir mushrooms in butter until softened, about 5 minutes. Transfer mushrooms to a plate and allow to cool.
• Heat another skillet over medium-high heat; cook and stir sausage, onion, and garlic until meat is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Transfer mixture to a large bowl and stir in bread crumbs, Parmesan cheese, mozzarella cheese, Italian seasoning, and parsley.
• Arrange mushrooms gill sides up on prepared baking sheet. Spoon sausage mixture into mushroom caps.
• Bake in preheated oven until cheese is melted, about 30 minutes.

SAUSAGE STUFFED MUSHROOMS

Steps:

• Wash mushrooms.
• Remove stems and chop.
• Brown sausage, stems and onions.
• Drain well.
• Mix sausage mixture ans stuffing with enough mayonnasie to hold together.
• Place caps in baking dish, fill with sausage mixture.
• Cover and chill.
• These can be mae a day ahead.
• At serving time, preheat oven to 450.
• Bake 10 minutes.
• Note: To accompany steak, use 8 very large mushrooms.
• Bake 15 minutes.