STUFFED MUSHROOMS
Provided by Robert Irvine : Food Network
Categories appetizer
Time 1h10m
Yield 6 servings
Number Of Ingredients 22
Steps:
- Preheat the oil to 300 degrees F in a deep pot or deep-fryer.
- Remove the stems from the mushrooms and then stuff each mushroom with 1 to 1 1/2 ounces of sausage.
- Create a standard breading station in 3 separate 8-by-8-inch pans: Combine the flour, 1 tablespoon salt and 2 teaspoons pepper into the first pan. Whisk together the eggs and the milk in the second pan. Place the breadcrumbs in the third pan.
- Dredge each of the stuffed mushrooms in the flour, coat with the egg wash and then with the breadcrumbs.
- Fry the mushrooms, in batches if necessary, until golden brown and the sausage is fully cooked, 8 to 10 minutes.
- Heat the Tomato Sauce in a saucepan. Spoon 1/4 cup sauce onto the center of each plate. Arrange 3 fried mushrooms on top of the sauce. Garnish each plate with chopped parsley and Parmesan.
- Combine the whole tomatoes and their liquid, the olive oil, onion, basil, oregano, salt, pepper and 4 cloves garlic in a large bowl or 2-gallon container and puree with an immersion blender until smooth.
- Heat a large saute pan over high heat until it begins to smoke. Reduce the heat to medium, add the grapeseed oil and remaining 4 cloves garlic and quickly saute. Add the diced tomatoes and saute for 1 to 2 minutes. Add the pureed tomato sauce and bring to a simmer. Cook for 15 minutes, remove from the heat. Bring back to a simmer when you are ready to plate. Yield: 6 servings
SAUSAGE-STUFFED MUSHROOM APPETIZERS
"My family eats these as fast as I can make them, and with just four ingredients, they couldn't be easier to prepare. Guests will love the taste; you'll love the simplicity," says Kathryn Schumacker of Batesville, Indiana.
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 35 appetizers.
Number Of Ingredients 4
Steps:
- Remove stems from mushrooms and finely chop; set caps aside. In a large skillet, cook sausage and mushrooms over medium heat until meat is no longer pink; drain. , Remove from the heat. Stir in cheese and bread crumbs. Fill each mushroom cap with about 1 tablespoon of filling. , Place on foil-lined baking sheets. Bake at 400° for 16-20 minutes or until mushrooms are tender.
Nutrition Facts : Calories 26 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 47mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
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
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 MUSHROOM APPETIZERS
Make and share this Sausage Mushroom Appetizers recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 45m
Yield 48 appetizers
Number Of Ingredients 11
Steps:
- Remove stems from mushrooms and discard; set mushroom caps aside.
- In a mixing bowl, mix together the remaining ingredients.
- Stuff mixture into mushroom caps.
- Place stuffed mushrooms into two greased 13x9 inch baking dishes.
- Bake, uncovered, at 350° for 16-20 minutes or until heated through.
Nutrition Facts : Calories 56.4, Fat 4, SaturatedFat 1.7, Cholesterol 20.9, Sodium 33.9, Carbohydrate 1.3, Fiber 0.2, Sugar 0.6, Protein 4
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
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
SAUSAGE STUFFED MUSHROOMS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 35m
Yield 24 large stuffed mushrooms
Number Of Ingredients 13
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.
Nutrition Facts : Calories 94, Fat 6 grams, SaturatedFat 2 grams, Cholesterol 13 milligrams, Sodium 202 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Protein 5 grams, Sugar 1 grams
SAUSAGE AND CHEESE-STUFFED MUSHROOMS
Entertain in style with our Sausage and Cheese-Stuffed Mushrooms. Made with only four ingredients, Sausage and Cheese-Stuffed Mushrooms are a whole lot simpler to make than you might imagine. Make an impression without stressing about it with Sausage and Cheese-Stuffed Mushrooms.
Provided by My Food and Family
Categories Appetizers & Snacks
Time 25m
Yield 12 servings, 2 mushrooms each
Number Of Ingredients 4
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.
Nutrition Facts : Calories 50, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
SAUSAGE AND CREAM CHEESE STUFFED MUSHROOM
Make and share this Sausage and Cream Cheese Stuffed Mushroom recipe from Food.com.
Provided by Criehaven Kid
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Remove stems from mushrooms and clean.
- Cook sausage and onion on medium heat until browned.
- Combine Sausage and onion mixture with cream cheese, mix thoroughly.
- Put a large teaspoon of completed mixture on top of the mushroom cap.
- Bake at 350 degrees for 20-25 minutes.
Nutrition Facts : Calories 583.8, Fat 51.2, SaturatedFat 23.6, Cholesterol 122.8, Sodium 861.9, Carbohydrate 12.2, Fiber 2.1, Sugar 4.1, Protein 21.5
SAUSAGE MUSHROOM APPETIZERS
These stuffed mushrooms are can't-stop-eating-them good. For variations, I sometimes substitute venison or crabmeat for the pork sausage in the stuffing. -Sheryl Siemonsma, Sioux Falls, South Dakota
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- Remove mushroom stems (discard or save for another use); set caps aside. In a large bowl, combine the remaining ingredients. Stuff into the mushroom caps. , Place in 2 greased 13x9-in. baking dishes. Bake, uncovered, at 350° until heated through, 16-20 minutes.
Nutrition Facts : Calories 53 calories, Fat 4g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 129mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
SAUSAGE-STUFFED MUSHROOMS
Provided by Louise Pickerel
Categories Mushroom Appetizer Bake Sauté Thanksgiving Cream Cheese Parmesan Sausage White Wine Fall Bon Appétit Oklahoma Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 24
Number Of Ingredients 10
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.
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