Chicken Sausage Stuffed Mushrooms Recipes

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.

Steps:

• Preheat the oven to 350 degrees 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, 20 minutes. Garnish with the reserved green scallions.

Steps:

• Place sausage in an oven-safe skillet over medium heat. Poke holes into the sausage with a fork. Cook, turning as needed, until browned and firm, 5 to 7 minutes. Transfer to a plate and let cool to room temperature.
• Preheat the oven to 400 degrees F (200 degrees C).
• Season chicken breasts with salt, pepper, and cayenne. Refrigerate sausage until ready to use.
• Heat oil in the same skillet over medium-high heat. Sear chicken breasts, skin-side down, until browned, 5 to 6 minutes.
• Meanwhile, cut off the base of the mushrooms and separate individual segments. Dice cold sausage.
• Flip chicken breasts over and sear on the opposite side, 2 to 3 minutes more. Set aside on plate.
• Add red onion, sausage, and mushrooms to the skillet. Season with salt. Cook and stir until mixture begins to brown, about 5 minutes. Turn off heat and return chicken to the skillet, skin-side up.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Transfer chicken to serving plates. Cover skillet handle with a towel; place over high heat. Cook and stir sausage mixture until caramelized, about 1 minute. Pour in wine and simmer until reduced by about half, about 2 minutes. Reduce heat to low and toss in butter and 1 tablespoon parsley. Stir frequently until butter melts.
• Spoon sauce over the chicken. Garnish with remaining parsley.

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.

Steps:

• Cut up sausage into 1 inch pieces.
• Partly cover with 1/2 inch water in skillet.
• Simmer for 20 minutes.
• Set aside.
• In large heavy bottom skillet or dutch oven heat olive oil.
• Brown chicken pieces lightly on all sides adding salt and pepper to taste.
• Add chopped onions, cover and steam for 5 minutes.
• Add chopped garlic, cover and steam for 5 minutes.
• Add oregano and basil, cover and steam for 5 minutes.
• Add parsley, cover and steam for 5 minutes.
• Add peppers and mushrooms cook uncovered for 10 minutes, stirring often.
• Drain sausage, add to chicken.
• Add vinegar to sausage dripping in pan stirring to loosen bits.
• Add this to chicken and cook for another 5 minutes.