Best Sausage Stuffed Mushrooms I Recipes

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EASY SAUSAGE STUFFED MUSHROOMS



Easy Sausage Stuffed Mushrooms image

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

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

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



Sausage-Stuffed Mushrooms image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 50m

Yield 10 to 12 servings

Number Of Ingredients 12

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

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.

4-INGREDIENT SAUSAGE-STUFFED MUSHROOMS



4-Ingredient Sausage-Stuffed Mushrooms image

These sausage stuffed mushrooms are baked with a bread crumb filling. The recipe has only 4 ingredients, but feel free to add more.

Provided by Diana Rattray

Categories     Appetizer

Time 35m

Yield 18

Number Of Ingredients 4

1 1/2 pounds large mushrooms
8 ounces pork sausage
1/4 cup fine dry bread crumbs
1/2 cup mozzarella cheese (shredded, plus more for topping if desired)

Steps:

  • Heat the oven to 450 F.
  • Serve and enjoy.

Nutrition Facts : Calories 65 kcal, Carbohydrate 3 g, Cholesterol 12 mg, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, Sodium 131 mg, Sugar 1 g, Fat 4 g, ServingSize 1 1/2 to 2 dozen (18 servings), UnsaturatedFat 0 g

SAUSAGE STUFFED MUSHROOMS I



Sausage Stuffed Mushrooms I image

These sausage and cream cheese stuffed mushrooms will be the hit of any party. Every time I make them everybody wants the recipe. This is the first time I've shared with such a big crowd. Enjoy!

Provided by Queen uh Cuisine

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 1h

Yield 6

Number Of Ingredients 5

1 (12 ounce) package ground sausage
18 fresh mushrooms
2 (8 ounce) packages cream cheese, softened
¾ cup dry bread crumbs
1 cup red wine

Steps:

  • Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Clean the mushrooms. Remove, chop and reserve the stems.
  • In a medium bowl, gently mix the chopped mushroom stems, cream cheese and bread crumbs. Mix in the sausage and 1/4 cup red wine.
  • Using a spoon, stuff the mushroom caps with the chopped stem mixture. Transfer to a large baking dish, and cover with the remaining red wine.
  • Bake in the preheated oven 25 to 30 minutes, or until the mixture is lightly brown.

Nutrition Facts : Calories 359.6 calories, Carbohydrate 14.5 g, Cholesterol 82.3 mg, Fat 27 g, Fiber 1.1 g, Protein 9.2 g, SaturatedFat 16.6 g, Sodium 325.4 mg, Sugar 2.1 g

SAUSAGE-STUFFED MUSHROOMS



Sausage-Stuffed Mushrooms image

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

16 extra-large white mushrooms
5 tablespoons good olive oil, divided
2 1/2 tablespoons Marsala wine or medium sherry
3/4 pound sweet Italian sausage, removed from the casings
6 scallions, white and green parts, minced
2 garlic cloves minced
2/3 cup panko crumbs
5 ounces mascarpone cheese, preferably from Italy
1/3 cup freshly grated Parmesan
2 1/2 tablespoons minced fresh parsley leaves
Salt and freshly ground black pepper

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



Sausage-Stuffed Mushrooms image

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

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

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.

PORK SAUSAGE-STUFFED MUSHROOMS



Pork Sausage-Stuffed Mushrooms image

A few years back, I was looking for a snack that would suit my family's tastes. I combined three different recipes and came up with this one. They love the rich Parmesan flavor.

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield about 2 dozen.

Number Of Ingredients 9

20 to 24 large fresh mushrooms
2 tablespoons finely chopped onion
1 tablespoon butter
2 to 3 garlic cloves, minced
1/4 pound bulk pork sausage, cooked, crumbled and drained
3 tablespoons seasoned bread crumbs
3 tablespoons grated Parmesan cheese
1 tablespoon dried parsley flakes
1 large egg white

Steps:

  • Remove mushroom stems from caps. Set caps aside (discard stems or save for another use). In a small skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer., In a large bowl, combine the sausage, bread crumbs, cheese, parsley and egg white. Stir in onion mixture. Fill the mushroom caps; place in a lightly greased 15x10x1-in. baking pan. , Bake at 350° for 10-15 minutes or until mushrooms are tender and tops are browned.

Nutrition Facts : Calories 76 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 157mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

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