SPICY SAUSAGE STUFFED MUSHROOMS
Looking for a delicious appetizer to serve at your next cocktail party? These zesty sausage and cheese stuffed mushrooms are sure to be popular with all your guests.
Provided by Heinz
Categories Trusted Brands: Recipes and Tips Heinzitup.com
Time 35m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C) remove stems from mushrooms. Finely chop enough stems to make 1/2 cup (125 mL). Reserve.
- Heat oil in a skillet set over high heat. Split the sausage casings and crumble meat into pan. Add the onion, chopped mushrooms and rosemary. Brown, stirring constantly. Drain off fat.
- Stir in the breadcrumbs and cheese. Blend in the ketchup and parsley. Spoon into mushroom caps and arrange in a baking dish. Bake for 12 to 15 minutes or until mushrooms are tender and tops are golden. Makes 16 servings.
Nutrition Facts : Calories 57.3 calories, Carbohydrate 4.1 g, Cholesterol 8.7 mg, Fat 3.2 g, Fiber 0.3 g, Protein 3.4 g, SaturatedFat 1.2 g, Sodium 184.7 mg, Sugar 0.5 g
SPICY SAUSAGE STUFFED MONTEREY MUSHROOMS
I got this from food.com. This isn't a weight watcher recipe. However, I always like putting the weight watcher points for me,regardless of how high they are. Weight Watcher Points: 9 (3 caps)
Provided by Krystal McDow
Categories Poultry Appetizers
Time 50m
Number Of Ingredients 6
Steps:
- 1. Wash the mushrooms and pat dry with paper towels.
- 2. Remove the stems and set aside (they can be minced and added to the sausage mixture later is desired).
- 3. Preheat oven to 350.
- 4. 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.
- 5. Place 1 heaping teaspoon of the mixture into each mushroom cap.
- 6. Place the stuffed mushroom caps on a rimmed baking pan, sprinkle with parmesan, and bake for 20 minutes.
- 7. Remove from oven and let cool for 5 minutes.
- 8. Serve stuffed mushrooms on a decorative serving platter.
- 9. 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.
SPICY SAUSAGE-STUFFED MUSHROOMS
Steps:
- 1. Preheat oven to 400F. 2. Heat oil in a hot skillet. Cook the scallions, garlic, jalapeno pepper and the bell pepper over moderately low heat until vegetables are softened. 3. Add sausage and cook over moderately low heat, stirring and breaking up lumps until the sausage is no longer pink. 4. Remove from heat and stir in cilantro, egg, bread crumbs and 1/2 c. cheese. Season with salt & pepper to taste. 5. Divide the mixture among mushrooms caps mounding slightly; arrange in one layer in a lightly greased shallow baking dish. 6. Sprinkle with remaining cheese and bake for 15 minutes or until bubbly and cheese is lightly browned.
SPICY SAUSAGE STUFFED MONTEREY MUSHROOMS
I don't remember what cookbook this is from. I think it was a compilation of restaurant recipes. These are excellent! They disappear everytime I make them. They are spicy so if you don't like heat, you can try making them without the red pepper flakes.
Provided by Engrossed
Categories Lunch/Snacks
Time 50m
Yield 24 mushrooms, 8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 315.8, Fat 27.6, SaturatedFat 12.2, Cholesterol 79.9, Sodium 514.2, Carbohydrate 3.2, Fiber 0.6, Sugar 2.1, Protein 14.3
SPICY SAUSAGE STUFFED MONTEREY MUSHROOMS
I don't remember what cookbook this is from. I think it was a compilation of restaurant recipes. These are excellent! They disappear everytime I make them. They are spicy so if you don't like heat, you can try making them without the red pepper flakes.
Provided by @MakeItYours
Number Of Ingredients 6
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.
SPICY SAUSAGE-STUFFED MUSHROOMS
Button mushrooms stuffed with a subtly spicy mixture of Italian sausage, fresh rosemary and Parmesan make for an easy, guaranteed-to-please starter.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- Remove stems from mushrooms; finely chop enough stems to measure 1/2 cup. Discard remaining stems.
- Crumble sausage into large skillet; cook on medium heat until evenly browned, stirring occasionally. Drain sausage; return to skillet. Add chopped mushrooms, onions and rosemary; mix well. Cook 3 to 5 min. or until onions are tender, stirring frequently. Remove from heat. Add remaining ingredients; mix lightly.
- Spoon sausage mixture into mushroom caps; place in single layer on rimmed baking sheet.
- Bake 12 to 15 min. or until mushrooms are tender and filling is heated through.
Nutrition Facts : Calories 100, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
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