Sausage Stuffed Mushrooms Recipes

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SAUSAGE-STUFFED MUSHROOMS

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 50m

Yield 10 to 12 servings

Number Of Ingredients 12



Sausage-Stuffed Mushrooms image

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.

24 ounces white button mushrooms
1/3 pound hot pork sausage
1 tablespoon minced fresh rosemary
2 teaspoons minced fresh sage
4 cloves garlic, finely minced
1/2 medium onion, finely diced
1/3 cup dry white wine
Kosher salt and freshly ground black pepper
8 ounces cream cheese
1 large egg yolk
3/4 cup grated sharp Cheddar cheese
2 tablespoons chopped chives

SIMPLE SAUSAGE STUFFED MUSHROOMS

So many stuffed mushroom recipes call for mixing, chopping and pre-cooking the sausage. This one is so simple the little ones can help out. It takes just a matter of minutes to get them ready to pop in the oven. Since the sausage actually cooks in the mushroom the sausage flavor is bolder. Hope you enjoy as much as we do!

Provided by Food Goddess

Categories     Pork

Time 35m

Yield 1 pound stuffed mushrooms, 6-8 serving(s)

Number Of Ingredients 3



Simple Sausage Stuffed Mushrooms image

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.

Nutrition Facts : Calories 316.3, Fat 27.7, SaturatedFat 9.8, Cholesterol 53.7, Sodium 612.9, Carbohydrate 4.5, Fiber 0.8, Sugar 1.2, Protein 12.8

1 lb regular sized mushroom (remember finger food)
1 lb Jimmy Dean sausage, HOT is the best
fresh grated asiago cheese or parmesan cheese

SAUSAGE STUFFED MUSHROOMS

These are such a crowd pleaser......you can't go wrong with them! I must give credit where credit is due...this recipe came from my sister in law, but I had to share it. I get such rave reviews every single time I serve them! Give them a try, you will NOT be sorry!

Provided by Kyle OMalley

Categories     Meat

Time 55m

Yield 10-12 serving(s)

Number Of Ingredients 7



Sausage Stuffed Mushrooms image

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!

Nutrition Facts : Calories 258.1, Fat 17.8, SaturatedFat 7.6, Cholesterol 39.2, Sodium 625.6, Carbohydrate 7.2, Fiber 0.7, Sugar 1.7, Protein 11.1

1 lb sweet Italian sausage link, with casing removed
2 cloves garlic, minced
1/3 cup dry breadcrumbs
2 tablespoons finely grated extra sharp provolone cheese
2 (8 ounce) packages white button mushrooms
1 1/2 cups sweet marsala wine
4 tablespoons cold butter, cubed

SAUSAGE STUFFED MUSHROOMS

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 35m

Yield 24 large stuffed mushrooms

Number Of Ingredients 13



Sausage Stuffed Mushrooms image

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

1 tablespoon extra-virgin olive oil, one turn of the pan
24 large gourmet stuffing mushroom caps, stems removed and reserved brushed with damp towel
Salt and pepper
1 1/2 teaspoons extra-virgin olive oil, half a turn of the pan
3/4 pound sweet bulk Italian sausage
4 cloves garlic, chopped
20 stems mushrooms, finely chopped
1 rib of celery and green, leafy top from the heart of the stalk, chopped
1/2 small onion, chopped
1/2 small red bell pepper, seeded and chopped
1 (10-ounce) box chopped frozen spinach, defrosted and squeezed dry
3 slices white bread, toasted and buttered, chopped into small dice
1/3 cup grated Parmigiano or Romano, 2 handfuls

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

SAUSAGE-STUFFED MUSHROOMS

Provided by Nancy Fuller

Categories     appetizer

Time 45m

Yield 20 stuffed mushrooms

Number Of Ingredients 10



Sausage-Stuffed Mushrooms image

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • In a saute pan over medium-high heat, add the olive oil, sausage and shallots. Saute until browned, breaking up the sausage into small pieces with a wooden spoon, 5 to 7 minutes.
  • Add the browned sausage and reserved mushroom stems to the bowl of a food processor and pulse until combined. Add the pine nuts and pulse a few more times until slightly smooth. Transfer to a mixing bowl and fold in the Swiss cheese, Gruyere and cream.
  • Add the breadcrumbs and parsley to a small bowl and mix to combine.
  • Place the mushroom caps hollow-side up on the prepared baking sheet. Using a tablespoon, spoon the mushroom and sausage mixture into each mushroom cap. Top with the breadcrumb mixture. Bake until golden brown, about 20 minutes.

1 tablespoon olive oil
8 ounces loose Italian sausage
1 shallot, chopped
20 large white mushrooms, stems removed and reserved
1/4 cup pine nuts
3/4 cup grated Swiss cheese
1/2 cup grated Gruyere cheese
1/4 cup heavy cream
1/2 cup breadcrumbs
2 tablespoons chopped fresh parsley

ITALIAN SAUSAGE STUFFED MUSHROOMS

Provided by Food Network Kitchen

Yield 24 stuffed mushrooms

Number Of Ingredients 0



Italian Sausage Stuffed Mushrooms image

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 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



Sausage-Stuffed Mushroom Appetizers image

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.

35 large fresh mushrooms
1/2 pound bulk pork sausage
1/2 cup shredded part-skim mozzarella cheese
1/4 cup seasoned bread crumbs

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



Sausage and Cheese-Stuffed Mushrooms image

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

24 fresh mushrooms (1 lb.), cleaned
1/4 cup KRAFT Zesty Italian Dressing
1/2 cup cooked crumbled Italian sausage
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

SAUSAGE STUFFED MUSHROOMS

This Johnsonvillle recipe is a must for mushroom fans! The taste of Johnsonville Italian Sausage pairs well with cream cheese, Parmesan cheese, lemon and garlic to create a dish that's bound to please! These stuffed mushrooms are perfect for an appetizer when you're entertaining family and friends.

Provided by From the Kitchen at Johnsonville Sausage

Categories     Trusted Brands: Recipes and Tips

Time 55m

Yield 48

Number Of Ingredients 8



Sausage Stuffed Mushrooms image

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.

Nutrition Facts : Calories 60.2 calories, Carbohydrate 1.9 g, Cholesterol 12.7 mg, Fat 4.7 g, Fiber 0.3 g, Protein 2.9 g, SaturatedFat 2.1 g, Sodium 118.6 mg, Sugar 0.5 g

1 (16 ounce) package Johnsonville® Ground Italian Sausage
48 large fresh mushrooms
½ cup dry bread crumbs
1 (8 ounce) package cream cheese, softened
3 garlic cloves, minced
2 tablespoons finely chopped fresh parsley
1 tablespoon lemon juice
¼ cup grated Parmesan cheese

SAUSAGE-STUFFED MUSHROOMS

Just something a little different from the clam-based stuffing(s). Basic recipe you can change to suit your personal tastes. I usually cook and stir the mushrooms in butter before stuffing, but that's just my preference. The guys LOVE these during football/dart nights.

Provided by Jamie Rigsby

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 1h5m

Yield 10

Number Of Ingredients 10



Sausage-Stuffed Mushrooms image

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.

Nutrition Facts : Calories 141.1 calories, Carbohydrate 7.9 g, Cholesterol 20.9 mg, Fat 8.9 g, Fiber 1.1 g, Protein 8.5 g, SaturatedFat 4.1 g, Sodium 332.7 mg, Sugar 1.9 g

2 tablespoons butter
40 mushrooms, stems removed
½ pound Italian sausage
¼ cup chopped onion
2 cloves minced garlic
½ cup dry bread crumbs
½ cup grated Parmesan cheese
⅓ cup shredded mozzarella cheese
1 teaspoon Italian seasoning
1 teaspoon dried parsley

SAUSAGE STUFFED MUSHROOMS

Prepare twice as many of these as you think you will need. Your guests will gobble them up! They can be prepared one day ahead. Can also be prepared to accompany steak as a side dish.

Provided by Bev I Am

Categories     Pork

Time 30m

Yield 36 appetizers

Number Of Ingredients 5



Sausage Stuffed Mushrooms image

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.

Nutrition Facts : Calories 38, Fat 2, SaturatedFat 0.7, Cholesterol 3.7, Sodium 108.5, Carbohydrate 3.6, Fiber 0.3, Sugar 0.7, Protein 1.7

36 medium mushrooms
1/2 lb sausage
4 ounces herb stuffing mix, crumb type
mayonnaise, to moisten
1 large onions or 3 green onions, inclluding tops,chopped

STUFFED MUSHROOMS WITH CREAM CHEESE & SAUSAGE

I first had these back in high school - too many years ago to think about now. I've been making them ever since. Now, whenever any of my friends have a get-together, I'm expected to bring them! You've been warned!! They're addictive.

Provided by Lissa Sprenne

Categories     Lunch/Snacks

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 4



Stuffed Mushrooms With Cream Cheese & Sausage image

Steps:

  • Preheat oven to 350 Fahrenheit.
  • Separate caps and stems while cleaning the mushrooms.
  • If cleaning with water, let them drain for a bit.
  • Start cooking the sausage in frying pan, at a medium to medium/high temperature.
  • While the sausage is cooking, put the cream cheese into a mixing bowl so it can soften and mince the stem pieces.
  • Spice the sausage to taste. Garlic is a good addition.
  • Just before the sausage is done, add the stem pieces and finish cooking.
  • Drain off the excess grease and add the sausage/stem mixture into the cream cheese.
  • Mix together well using a wooden spoon or your hands. Be careful, as it will be rather hot.
  • Set the caps into a 13x9 pan (or larger) with sides.
  • Optional! Melt enough butter to just put a little in the bottom of each cap or just brush some over the top of each after they're filled. You can put any extra butter in the bottom of the pan.
  • Fill the caps with the cream cheese/sausage/stem mix.
  • Add a small amount of water to the bottom of the pan, just enough to cover the bottom.
  • Bake for 30 to 45 minutes, or until the tops are crusty and the mushrooms have turned dark.
  • Scoop them out of the pan with a slotted spoon and arrange them on a plate.
  • Serve warm. They reheat well, so you can make them ahead of time.
  • *VARIATION 1: Add dried bread crumbs to the mix to make a larger batch without adding more cream cheese or sausage. Onions are also another popular addition.
  • *VARIATION 2: Use one 8oz. box of cream cheese to two 8oz. pkgs of sausage. It makes for a larger batch that is less rich and tastes just as good.
  • *FUN HINTS: The cream cheese mix is also very good on bread or crackers! This comes in handy if you you think there might be someone who doesn't like mushrooms - save some of the mix to the side for them to dip with.

2 (12 ounce) packages white button mushrooms, cap size doesn't really matter
1 (8 ounce) package cream cheese
1 (8 ounce) package sausage
1/4 cup butter (melted, quite optional!)

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



Sausage-Stuffed Mushrooms image

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.

3 Italian hot sausages, casings removed
1 1/2 teaspoons dried oregano
1 cup freshly grated Parmesan cheese (about 3 ounces)
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1 8-ounce package cream cheese, room temperature
1 large egg yolk
Olive oil
24 large (about 2-inch-diameter) mushrooms, stemmed
1/3 cup dry white wine

SAUSAGE STUFFED MUSHROOMS II

FAST and taste great. Everyone is shocked to know there are only 3 ingredients. There are never any left over.

Provided by Sam

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 23m

Yield 10

Number Of Ingredients 3



Sausage Stuffed Mushrooms II image

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.

Nutrition Facts : Calories 177.8 calories, Carbohydrate 1.6 g, Cholesterol 40.1 mg, Fat 17 g, Fiber 0.2 g, Protein 5 g, SaturatedFat 8.2 g, Sodium 218.8 mg, Sugar 0.4 g

½ pound ground pork sausage
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package fresh mushrooms, stems removed

SAUSAGE-STUFFED MUSHROOMS

These are a hit at my annual New Year's Eve Party. Don't forget to add the wine, it adds such great flavor. The recipe was posted in Bon Appetit a number of years ago. These can be assembled the day before and baked right before serving.

Provided by pittgal

Categories     < 60 Mins

Time 50m

Yield 24 mushrooms, 24 serving(s)

Number Of Ingredients 11



Sausage-Stuffed Mushrooms image

Steps:

  • Sauté sausage, oregano and basil 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 yolks.
  • 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.

Nutrition Facts : Calories 107.6, Fat 9.3, SaturatedFat 4.5, Cholesterol 42.3, Sodium 197, Carbohydrate 0.8, Sugar 0.1, Protein 4.6

3 hot Italian sausages, casings removed
1 1/2 teaspoons dried oregano
1/2 teaspoon dried basil
1 cup freshly grated parmesan cheese (about 3 ounces)
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1 (8 ounce) package cream cheese, room temperature
2 large egg yolks
olive oil
24 large about 2-inch-diameter mixed mushrooms, stemmed
1/3 cup dry white wine

POTLUCK SAUSAGE-STUFFED MUSHROOMS

Pennsylvania is often referred to as the "Mushroom Capital of the World." This recipe's a delicious appetizer and is always the hit of the party. -Beatrice Vetrano, Landenberg, Pennsylvania

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 12 servings.

Number Of Ingredients 11



Potluck Sausage-Stuffed Mushrooms image

Steps:

  • Preheat oven to 400°. Remove stems from mushrooms; place caps in a greased 15x10x1-in. pan. Finely chop stems; wrap in paper towels and squeeze to remove moisture., In a skillet, heat 1-1/2 tablespoons butter; saute onion and stems over medium-high heat until tender. Stir in lemon juice and seasonings; cook until juices are almost evaporated. Cool slightly., Mix sausage, parsley and onion mixture; spoon into mushroom caps. Mix bread crumbs and cheese; sprinkle over tops. Dot with remaining butter., Bake until sausage is cooked through, 15-20 minutes, basting occasionally with pan juices. If desired, top with green onions.

Nutrition Facts : Calories 59 calories, Fat 5g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 111mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

12 large fresh mushrooms
2 tablespoons butter, divided
2 tablespoons chopped onion
1 tablespoon lemon juice
1/4 teaspoon dried basil
Salt and pepper to taste
4 ounces bulk Italian sausage
1 tablespoon chopped fresh parsley
2 tablespoons dry bread crumbs
2 tablespoons grated Parmesan cheese
Thinly sliced green onions, optional

SAUSAGE-STUFFED MUSHROOMS

We're huge fans of stuffed mushrooms here. Especially the kinds that feature a delicious pork sausage mixture.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 12 servings

Number Of Ingredients 7



Sausage-Stuffed Mushrooms image

Steps:

  • Heat oven to 400°F.
  • Crumble sausage into large skillet; cook until evenly browned, stirring occasionally. Drain sausage; discard all but 1 Tbsp. drippings from skillet.
  • Return sausage to reserved drippings. Add onions and chopped mushroom stems; cook 5 min., stirring frequently. Remove from heat. Add remaining ingredients; mix well.
  • Spoon sausage mixture into mushroom caps; place on baking sheet. Spray with cooking spray.
  • Bake 12 to 15 min. or until mushrooms are heated through and tops are lightly browned.

Nutrition Facts : Calories 120, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g

1 lb. breakfast pork sausage
1 small onion, chopped
24 large fresh mushrooms, stems removed & chopped
1/2 cup dry bread crumbs
1/2 cup LEA & PERRINS Marinade for Chicken
1/4 cup chopped fresh parsley
2 eggs, beaten

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From spendwithpennies.com


SAUSAGE STUFFED MUSHROOMS RECIPE | RACHAEL RAY
3/4 pound sweet bulk Italian sausage. 4 cloves garlic, chopped. 20 stems mushrooms, finely chopped. 1 rib celery and green, leafy top from the heart of the stalk, chopped. 1/2 small …
From rachaelray.com


SAUSAGE STUFFED MUSHROOMS RECIPE | MYRECIPES
Brown sausage mixture in skillet over medium heat; remove with slotted spoon, leaving fat in pan. Add mushroom stems to fat and saute 3 minutes. Remove from heat and set aside. Assemble …
From myrecipes.com


HOW TO MAKE SAUSAGE STUFFED MUSHROOMS - DELISH
Preheat oven to 375°. Remove stems from mushrooms and roughly chop stems. In a medium skillet over medium heat, heat oil. Add mushroom stems and cook until soft, 5 minutes.
From delish.com


EASY KETO ITALIAN SAUSAGE STUFFED MUSHROOMS RECIPE
Make the stuffing mixture. Brown the Italian sausage and then add garlic, marinara, basil, salt, and pepper to the pan. Cook until heated through. Stuff the mushrooms. Blot any …
From wholesomeyum.com


SAUSAGE STUFFED MUSHROOMS - JOHNSONVILLE.CA
Preparation. Preheat oven to 400F. In a skillet, cook and crumble sausage over medium heat until no longer pink and lightly browned; drain. Remove and discard stems from mushrooms. …
From johnsonville.ca


SIMPLE SAUSAGE STUFFED PORTOBELLO MUSHROOMS
Preheat the oven to 400 F and line a baking tray with parchment paper. 2. Trim the stem of the portobello mushrooms and brush the outside with olive oil. 3. Remove the sausage meat …
From mushrooms.ca


SAUSAGE MUSHROOM STUFFING CHEESE DIP BEST RECIPES
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. , …
From findrecipes.info


BEST SAUSAGE-STUFFED MUSHROOMS RECIPES | BAREFOOT CONTESSA: …
Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly. Step 4. Fill each mushroom generously with the sausage mixture. Arrange …
From foodnetwork.ca


SAUSAGE STUFFED MUSHROOMS - FAMILY FOOD ON THE TABLE
Add the breadcrumbs, Parmesan cheese, parsley and lemon juice to the pan and stir well. Add the egg and stir until well combined. Using a small spoon, stuff each mushroom and pile up …
From familyfoodonthetable.com


SAUSAGE STUFFED MUSHROOMS | BERLY'S KITCHEN
Instructions. Preheat the oven to 375°F, and spray a large baking pan with nonstick spray. Set aside. Add the Italian sausage and onion to a large skillet over medium heat, and …
From berlyskitchen.com


BEST SAUSAGE STUFFED MUSHROOMS RECIPES | FOOD NETWORK …
Directions. Step 1. Preheat oven to 500 °F. Step 2. Heat a large skillet over medium high heat. Add oil and mushroom caps and season caps with salt and pepper. Sauté caps 5 …
From foodnetwork.ca


SAUSAGE STUFFED MUSHROOMS | THE RECIPE CRITIC
In a medium skillet brown the sausage and drain. Set aside to cool. In the same skillet add the olive oil, onion, garlic, and chopped mushroom stems. Sauté for about 3 …
From therecipecritic.com


ITALIAN SAUSAGE STUFFED MUSHROOMS APPETIZER RECIPE | ALLRECIPES
10 Lemon Chicken Soup Recipes That Are Full of Citrus Flavor Lemon juice adds bright flavor to these comforting chicken soups. In this collection of our best lemon chicken soup recipes, …
From allrecipes.com


SAUSAGE STUFFED MUSHROOMS - WILL COOK FOR SMILES
Instructions. Preheat the oven to 350. Wash mushrooms and carefully take off the stems. Toss mushroom caps lightly in olive oil and set aside. (Save stems.) Preheat a medium …
From willcookforsmiles.com


SAUSAGE STUFFED MUSHROOMS | KITCHN
Stir the egg into the shallot-sausage mixture, then add the bread crumbs, Parmesan, cream, and 3 tablespoons of parsley to the bowl. Stir until well combined.
From thekitchn.com


EASY SAUSAGE STUFFED MUSHROOMS RECIPE - DINNER, THEN DESSERT
Instructions. Preheat oven to 350 degrees and spray a 9x13 baking dish with vegetable oil spray. Remove the stems and scoop out inside of the mushrooms using a small …
From dinnerthendessert.com


VEGAN STUFFED MUSHROOMS WITH SAUSAGE AND CREAM CHEESE
Place a large saute pan over medium heat. Once hot, add two tablespoons of olive oil. Add the sausage to the pan. Once the sausage is roughly halfway cooked, add the …
From gardengrubblog.com


ITALIAN SAUSAGE STUFFED MUSHROOMS - THE CHUNKY CHEF
Preheat oven to 350°F and line a rimmed baking sheet with parchment paper or foil. Use a small spoon (or even a teaspoon measuring spoon) to fill mushrooms with the cream …
From thechunkychef.com


STUFFED MUSHROOMS WITH ITALIAN SAUSAGE RECIPE - THE SPRUCE EATS
Stuffed mushrooms are often a fan favorite when it comes to appetizers, but many recipes call for a filling that is mostly breadcrumbs. These stuffed mushrooms eliminate …
From thespruceeats.com


SAUSAGE STUFFED MUSHROOMS - DINNER AT THE ZOO
Instructions. Preheat the oven to 375 degrees F. Coat a sheet pan with cooking spray and arrange the mushrooms on the pan. Melt 1 tablespoon of butter in a pan over …
From dinneratthezoo.com


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