Mushroom White Sausage And Prosciutto Stuffing Recipes

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MUSHROOM AND SAUSAGE STUFFING

Provided by Anne Burrell

Categories     side-dish

Time 2h5m

Yield 6 to 8 servings

Number Of Ingredients 12



Mushroom and Sausage Stuffing image

Steps:

  • Preheat the oven to 375 degrees F.
  • Coat a large wide pot with olive oil and toss in the celery and onions. Season with salt and cook the veggies over medium-high heat until soft and very aromatic, 8 to 10 minutes. Add the garlic and cook for an additional 1 to 2 minutes. Add the mushrooms and cook for 3 to 4 minutes.
  • Add the sausage and cook, breaking it into really small pieces with a metal spoon or spatula, until it's really brown and yummy, 12 to 15 minutes.
  • Add the white wine and cook until it has evaporated by half. (The mix will be pretty soupy, and that's okay.)
  • Combine the bread with the sausage mixture in a large bowl. Toss in the walnuts and sage and pour about half the chicken stock into the bowl. Using your hands, work to combine everything well -- really get in there and squish it up; it's fun! Add the remaining stock as needed to create a really moist mix. Taste and season with salt, if needed.
  • Transfer the mixture to a 9-by-13-inch baking dish and cover with foil. Bake until the stuffing is hot all the way through, about 30 minutes, then remove the foil and bake to brown the top, another 15 minutes.

Extra-virgin olive oil, for cooking
4 celery ribs, cut into 1/4-inch dice
4 onions, cut into 1/4-inch dice
Kosher salt
3 cloves garlic, smashed and finely chopped
1 pound cremini or button mushrooms, stemmed and cut into 1/4-inch slices
1 1/2 pounds sweet Italian sausage, casings removed and meat crumbled
2 cups dry white wine
Peasant bread, crusts removed, cut into 1-inch chunks (about 12 cups) and toasted
1 cup walnuts, coarsely chopped
1 bunch fresh sage, finely chopped
3 to 4 cups chicken stock

STUFFED MUSHROOMS WITH SAUSAGE

Provided by Tyler Florence

Categories     appetizer

Time 50m

Yield 2 dozen stuffed mushrooms

Number Of Ingredients 12



Stuffed Mushrooms with Sausage image

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.

1/4 cup raisins
8 large Spanish green olives, pitted
1/4 cup pine nuts
2 handfuls fresh flat-leaf parsley
2 garlic cloves
1 pound Italian sausage, removed from casing
3/4 cup freshly grated Pecorino Romano
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Pinch red pepper flakes
1 cup fresh bread crumbs, dried out
24 large white mushrooms, stems removed

MUSHROOM, WHITE SAUSAGE AND PROSCIUTTO STUFFING

Provided by Moira Hodgson

Categories     side dish

Time 30m

Yield Enough stuffing for a 12-pound bird

Number Of Ingredients 14



Mushroom, White Sausage And Prosciutto Stuffing image

Steps:

  • Slice thin the mushrooms and chop the stems. In an eight-inch skillet over medium-low heat, melt three tablespoons of the butter, add the mushrooms and prosciutto and saute, stirring occasionally, until they are softened and browned, about 10 minutes. Add the walnuts and brown them lightly, then stir in the chopped shallots and garlic, and saute, stirring, for 30 seconds. Scrape the contents of the skillet into a bowl. Season with salt and pepper. Add the remaining butter to the skillet and slowly brown the sausages on all sides.
  • Drain, cool, cut up and put the sausages in the work bowl of a food processor and process until they are coarsely ground. In a large bowl, toss them with parsley, thyme and the mushroom and prosciutto mixture. Mix thoroughly, adding at the same time the flamed Cognac. (If making the stuffing a day early, set it aside to cool, then cover and refrigerate.)
  • Just before stuffing the turkey, soak the bread cubes in milk for five minutes, then squeeze gently and toss lightly to render them fluffy. Add the bread to the stuffing and mix thoroughly, then fold in the beaten eggs. Correct the seasoning. Cool and set aside until ready to stuff the turkey.

8 ounces wild mushrooms, preferably cepes, porcini, stone or Steinpilz, fresh or canned (1 1/4 cups), or substitute fresh portobello, cremini or shiitake mushrooms
5 tablespoons unsalted butter
2 ounces prosciutto, chopped
1/3 cup walnuts
4 shallots, finely chopped
1 large garlic clove, finely chopped
Salt and freshly ground pepper
3/4 pound white meat sausage (boudins blanc, Weisswurst or Bratwurst), pricked three or four times on each side
3 tablespoons chopped flat-leaf parsley
2 teaspoons fresh thyme leaves, or 1/2 teaspoon dried
3 tablespoons Cognac, previously flamed
1 cup cubed stale crustless white bread
1/4 cup milk
2 eggs, lightly beaten

SAUSAGE STUFFED MUSHROOMS

Provided by Kelsey Nixon

Categories     appetizer

Time 50m

Yield 12 servings

Number Of Ingredients 8



Sausage Stuffed Mushrooms image

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.

24 large whole fresh mushrooms
1 pound sweet Italian sausage
2 bunches scallions, chopped, green parts reserved
1/2 cup grated Parmesan, plus more for topping
1/4 cup breadcrumbs
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
One 8-ounce package cream cheese, softened

SAUSAGE-STUFFED MUSHROOMS

For an elegant appetizer, serve Ina Garten's Sausage-Stuffed Mushrooms from Barefoot Contessa on Food Network; use sweet Italian sausage for the best flavor.

Provided by Ina Garten

Categories     appetizer

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 11



Sausage-Stuffed Mushrooms image

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.

16 extra-large white mushrooms
5 tablespoons good olive oil, divided
2 1/2 tablespoons Marsala wine or medium sherry
3/4 pound sweet Italian sausage, removed from the casings
6 scallions, white and green parts, minced
2 garlic cloves minced
2/3 cup panko crumbs
5 ounces mascarpone cheese, preferably from Italy
1/3 cup freshly grated Parmesan
2 1/2 tablespoons minced fresh parsley leaves
Salt and freshly ground black pepper

SKILLET STUFFING WITH ITALIAN SAUSAGE AND WILD MUSHROOMS

Thanksgiving stuffing in less than an hour? Believe it. The Parmesan in this Italian-inspired version makes it extra creamy and flavorful. Cooking and baking the stuffing in the same skillet saves time and cuts down on dishes.

Provided by Anna Stockwell

Categories     Thanksgiving     Side     Stuffing/Dressing     Sage     Sausage     Mushroom     Quick & Easy     White Wine     Parmesan

Yield 8 servings

Number Of Ingredients 13



Skillet Stuffing With Italian Sausage and Wild Mushrooms image

Steps:

  • Preheat oven to 425°F. Toast bread on a rimmed baking sheet until dry, about 10 minutes. Let cool. Reduce oven temperature to 375°F.
  • Meanwhile, heat 1 Tbsp. oil in a 12" cast-iron skillet over medium-high. Add sausage and cook, breaking into pieces with a spatula, until browned, about 7 minutes. Add onion, mushrooms, and sage and cook, stirring occasionally, until well browned, 8-10 minutes. Add wine and cook, stirring occasionally, until reduced by half. Let cool slightly.
  • Whisk eggs, broth, cheese, mustard, salt, and pepper in a large bowl. Add sausage mixture, reserving skillet, and bread and toss to combine. Let sit 5 minutes, toss again, then pack back into skillet.
  • Bake stuffing until lightly browned on top and cooked through, about 20 minutes.

2 crusty white demi baguettes (about 10 1/2 ounces), cut into 3/4" cubes (about 8 cups cubes)
2 tablespoons extra-virgin olive oil, divided
1/2 pound hot or sweet Italian sausage, casings removed
1 medium onion, chopped
8 ounces wild mushrooms, cut into large pieces
2 tablespoons finely chopped sage
1 cup dry white wine
2 large eggs
1 1/4 cups low-sodium chicken broth
1 1/2 ounces finely grated Parmesan or Pecorino (about 1/2 cup)
1 tablespoon Dijon mustard
1 1/4 teaspoons kosher salt
1 teaspoon freshly ground black pepper

MUSHROOM STUFFING WITH SAUSAGE, APPLE, AND WALNUTS

I hate being "good" over the holidays, but this lower-carb mushroom stuffing makes it so much better! This portobello mushroom-based stuffing has all the amazing flavors of a hearty stuffing without the bread. It is so easy, rich, and delicious, my family eats it as a side dish for any type of meat, any time of year.

Provided by Deirdre

Categories     Sausage Stuffing and Dressing

Time 1h40m

Yield 4

Number Of Ingredients 16



Mushroom Stuffing with Sausage, Apple, and Walnuts image

Steps:

  • Sprinkle each eggplant slice generously with salt and sandwich between paper towels. Place a heavy pan on top of the eggplant slices and set aside for 30 minutes.
  • Combine onion, walnuts, celery, and garlic in a bowl. Mix all mushrooms in a second bowl.
  • Heat an oven-safe skillet over medium-low heat. Squeeze sausage meat without the skin into meatball-sized segments and add to the skillet. Cook in its own juices until browned, breaking up sausage into bite-sized pieces while cooking, 3 to 5 minutes. Add onion mixture to the skillet and saute until soft, about 10 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Meanwhile, rinse off salt and any accumulated liquid from eggplant slices. Don't be afraid to twist and squeeze the slices. Dice eggplant and add with mushrooms to the skillet. Continue to cook stuffing over low heat until mushrooms have softened, about 10 minutes. Add chicken stock, red wine, and 1 tablespoon butter. Season with oregano, rosemary, sage, salt, and pepper. Mix in diced apples. Place remaining butter in thin pats on top of the stuffing and transfer skillet to the preheated oven.
  • Cook stuffing until browned on the top, about 15 minutes.

Nutrition Facts : Calories 465.6 calories, Carbohydrate 28.4 g, Cholesterol 51.2 mg, Fat 33.2 g, Fiber 7.3 g, Protein 16.7 g, SaturatedFat 10.7 g, Sodium 983.4 mg, Sugar 15.5 g

½ medium eggplant, cut into 1/2-inch slices
salt and freshly ground black pepper to taste
1 medium sweet onion, chopped
½ cup chopped walnuts
1 stalk celery, diced
1 clove garlic, crushed
3 large portobello mushrooms, diced
1 cup diced mixed mushrooms (such as shiitake, maitake, oyster, beech, and/or chanterelles)
4 (3.5 ounce) links sweet Italian sausages
1 cup chicken stock
2 tablespoons red wine, or to taste
2 tablespoons butter, divided, or more to taste
2 teaspoons dried oregano
1 teaspoon dried rosemary
1 teaspoon dried sage
2 large red apples, diced

PROSCIUTTO-STUFFED MUSHROOMS

Prosciutto and oregano give these stuffed mushrooms a bit of an Italian twist. To make them ahead, cover with plastic wrap and refrigerate until ready to bake.

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 16 appetizers.

Number Of Ingredients 12



Prosciutto-Stuffed Mushrooms image

Steps:

  • Remove stems from mushrooms; finely chop stems. Drizzle caps with 2 tablespoons oil; set aside. In a large skillet, saute the stems, onion and garlic in butter and remaining oil until tender. , Stir in bread crumbs and prosciutto. Cook for 1-2 minutes or until crumbs are lightly browned. Stir in the oregano, lemon juice and pepper. Spoon mixture firmly into mushroom caps., Place on a foil-lined baking sheet. Sprinkle with mozzarella and Parmesan cheeses. Bake at 400° for 15-20 minutes or until mushrooms are tender and cheese is melted.

Nutrition Facts :

16 large fresh mushrooms
3 tablespoons olive oil, divided
1/2 cup finely chopped onion
1 garlic clove, minced
2 tablespoons butter
1 cup dry bread crumbs
4 thin slices prosciutto, chopped
1/4 teaspoon dried oregano
1/4 teaspoon lemon juice
Pepper to taste
1 cup shredded part-skim mozzarella cheese
3 tablespoons grated Parmesan cheese

EASY SAUSAGE STUFFED MUSHROOMS

We have these at most of our neighborhood gatherings. Everyone always asks for them.

Provided by DRFHRLAW

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 45m

Yield 12

Number Of Ingredients 7



Easy Sausage Stuffed Mushrooms image

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.

Nutrition Facts : Calories 148.3 calories, Carbohydrate 4.9 g, Cholesterol 28.7 mg, Fat 9.7 g, Fiber 0.7 g, Protein 10.7 g, SaturatedFat 4 g, Sodium 423.6 mg, Sugar 1.3 g

24 large mushrooms, stems removed, or more as needed
1 pound bulk hot Italian sausage
1 onion, diced
4 ounces grated Parmesan cheese, divided
¼ cup Italian bread crumbs
1 teaspoon minced garlic
1 teaspoon chopped fresh parsley

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