SAVORY STUFFED ONIONS, MUSHROOMS, SAUSAGE AND BELL PEPPERS

Savory Stuffed Onions, Mushrooms, Sausage and Bell Peppers image

Provided by Aroostook

Time 1h

Yield 42 serving(s)

Number Of Ingredients 20

24 mushroom caps
3 large sweet onions, sliced 1/4 in thick
3 -4 sweet peppers or 3 -4 hot peppers, halved horizontally & seeded
1 cup grated parmesan cheese (optional) or 1 cup romano cheese (optional)
8 ounces cream cheese
3 -5 tablespoons melted butter
1 cup bulk sausage
1/2 cup celery
1 cup onion
oregano
basil
1/2 teaspoon poultry seasoning
salt
pepper, to taste
3 cups Italian style breadcrumbs
3 tablespoons olive oil
2 cups grated parmesan cheese or 2 cups romano cheese
1 tablespoon garlic powder
2 beaten eggs
water, enough to moisten

Steps:

Divide stuffing into three bowls.
In three small fry pans: Brown a cup of favorite sausage and drain on paper toweling.
Sauté a cup of minced onion in butter or cooking spray.
Sauté a ½ cup of minced celery in a bit of butter or cooking spray.
Preheat oven to 350°F.
Stuffed Peppers: Add browned sausage, 1/3 cup sautéed onions, ½ tsp oregano and/or dried basil to 1/3 stuffing mixture.
Add 1 (8-ounce) package cream cheese, softened.
Mix well and stuff pepper halves.
Place on a baking sheet, and bake in the preheated oven 20 to 25 minutes, until stuffing is lightly brown and bubbly.
Stuffed Onions: Brush onions with olive oil.
Add 1/3 cup sautéed onions, ½ cup sautéed celery, ½ tsp poultry seasoning to 1/3 stuffing mix.
Top onion slices with a mound of stuffing and place on a baking sheet.
Drizzle a bit of butter on top and sprinkle w/ grated cheese.
Bake 20-25 minutes.
Stuffed mushrooms: Remove stems from mushrooms.
Chop stems fine.
Coat mushroom caps with oil and set aside.
Add 1/3 cup sautéed onions, and chopped mushroom stems to stuffing mixture.
Stuff caps with mixture.
Place mushrooms on baking sheet.
Drizzle tops with a bit of butter and a sprinkle of grated cheese.
Bake 20-25 minutes.