Best Sausage Cornbread Stuffed Mushrooms Recipes

SAUSAGE AND SQUASH STUFFED MUSHROOMS WITH CORNBREAD CRUMBS

Sausage and Squash Stuffed Mushrooms with Cornbread Crumbs image

White mushrooms are made extra-special with a hearty stuffing of butternut squash, breakfast sausage and flavorful scallion-spiked cornbread.

Provided by Food Network Kitchen

Time 1h

Yield 24

Number Of Ingredients 10

Ingredients

24 large white or cremini mushrooms, wiped clean, stems finely chopped for the filling
2 tablespoons extra-virgin olive oil
Kosher salt
4 tablespoons (1/2 stick) butter
1 cup finely chopped butternut squash
Kosher salt
1/2 cup cooked crumbled breakfast sausage
1/2 cup grated Asiago cheese
2 tablespoons chopped scallions
1 cup crumbled cornbread

Steps:

Preheat the oven to 425 degrees F.
For the mushrooms: If your mushrooms caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the olive oil and 1/4 teaspoon salt in a large bowl.
For the filling: Heat the butter over medium-high heat. Add the chopped mushroom stems and squash and cook, stirring occasionally, until just soft, 6 to 8 minutes. Scrape into a large bowl, season with 3/4 teaspoon salt and set aside to cool.
Add the sausage, Asiago and scallions to the cooled mushroom stem mixture. Stir in the cornbread until well moistened.
Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet.

SAUSAGE & CORNBREAD STUFFED MUSHROOMS RECIPE

Sausage & Cornbread Stuffed Mushrooms Recipe image

Mix breakfast pork sausage and corn bread stuffing for a stuffed mushrooms recipe. Our Sausage & Cornbread Stuffed Mushrooms Recipe is deliciously easy!

Provided by My Food and Family

Categories Home

Time 50m

Yield 20 servings

Number Of Ingredients 5

Ingredients

20 large fresh mushrooms (1 lb.), cleaned, stems and gills removed
1/4 lb. breakfast pork sausage
1 cup STOVE TOP Cornbread Stuffing Mix (about 1/2 of 6-oz. pkg.)
1 cup water
2 Tbsp. chopped fresh parsley

Steps:

Heat oven to 450ºF.
Place wire rack on foil-covered rimmed baking sheet. Place mushrooms, cap sides up, on rack. Bake 15 min. Meanwhile, brown sausage in medium nonstick skillet. Add stuffing mix, water and parsley; mix well.
Remove mushrooms from wire rack; drain on paper towel-covered plate. Remove and discard foil (with mushroom liquid) from baking sheet.
Spoon sausage mixture into mushrooms. Return to baking sheet (without rack).
Bake 10 min. or until heated through.

Nutrition Facts : Calories 45, Fat 2.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 135 mg, Carbohydrate 4 g, Fiber 0 g, Sugar 0 g, Protein 2 g