Best Chimney Stacks Savoury Sausage Stuffed Mushrooms Recipes

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 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.

SPINACH AND SAUSAGE STUFFED MUSHROOMS

Steps:

• Melt butter in medium saucepan; add onion, garlic and mushroom stems, cook until onion is translucent.
• Add water (or broth); heat to boiling.
• Remove pan from heat.
• Add stuffing mix and stir until moistened.
• Stir in souffle, cooked sausage and 1/4 cup parmesan cheese.
• Stir well.
• Arrange mushrooms on baking sheet and fill with spinach mixture, mounding slightly.
• Sprinkle with additional parmesan cheese.
• Bake in a preheated 400 degree oven for 10- 15 minutes or until cheese and mushrooms are lightly browned.
• Enjoy.

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!

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 oven to 350.
• Remove stems from mushrooms and chop.
• Brown the sausage, onion, garlic and chopped stems in olive oil, drain well.
• Allow mixture to cool.
• Combine breadcrumbs, Parmesan and egg and add to cooled mixture.
• Stuff mixture into mushroom caps and bake 15-20 minutes.
• Remove from oven and sprinkle with reserved Parmesan.

SPICY SAUSAGE STUFFED MONTEREY MUSHROOMS

Steps:

• Wash the mushrooms and pat dry with paper towels.
• Remove the stems and set aside (they can be minced and added to the sausage mixture later is desired).
• Preheat oven to 350.
• Cook and crumble the sausage in a large skillet until done, drain, and place in a mixing bowl. Add the cream cheese, jack cheese, crushed red pepper flakes and minced stems if desired. Mix well.
• Place 1 heaping teaspoon of the mixture into each mushroom cap.
• Place the stuffed mushroom caps on a rimmed baking pan, sprinkle with parmesan, and bake for 20 minutes.
• Remove from oven and let cool for 5 minutes.
• Serve stuffed mushrooms on a decorative serving platter.
• Sometimes I make them ahead and line a tupperware with papertowels and put them in it. Then they are ready to bake just before the event.