Sausage Stuffed Mushrooms
Hosting a party and looking for a delicious and easy to make appetizer? Learn how to make Sausage Stuffed Mushrooms with Johnsonville® Italian Sausage.
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Sausage Stuffed Mushrooms
WHAT YOU NEED
48 large fresh mushrooms
1 pkg. (19 oz.) Johnsonville® Italian Mild Sausage Links
1/2 cup dry bread crumbs
1 pkg. (8 oz.) cream cheese, softened
2 Tbsp. fresh parsley, finely chopped
1 Tbsp. lemon juice
3 garlic cloves, minced
1/4 cup Parmesan cheese, grated
PREPARATION
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.
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For more great recipes and tips, visit
Garlic Parmesan-Stuffed Mushrooms
Here is what you will need!
Makes 15
Ingredients
15 mushrooms
1 tablespoon canola oil
2 tablespoons chopped garlic
½ tablespoon kosher salt
½ tablespoons freshly ground black pepper
8 ounces softened cream cheese
¼ cup Italian breadcrumbs
½ cup shredded parmesan cheese, divided
2 tablespoons chopped parsley
Kosher salt
Freshly ground black pepper
Chopped parsley, to garnish
Preparation
1. Preheat oven to 350°F
2. Cut the stems off of each of the mushrooms and finely chop them, setting the mushroom caps aside for later.
3. Heat the oil in a pan over high heat. Cook the chopped stems with the garlic, salt, and pepper for about six to eight minutes, constantly stirring. Be careful not to burn the garlic. Remove from heat.
4. In a medium bowl, combine cooked stems, cream cheese, breadcrumbs, half of the parmesan, parsley, salt, and pepper, mixing until evenly combined. The mixture should be extremely thick.
5. Space out the mushroom caps evenly on a baking sheet, upside down. Spoon a generous amount of the cream cheese mixture on top of each mushroom. Top each mushroom with a sprinkle of parmesan cheese. Bake for 20 minutes.
Music:
Cruise On Home
Warner Chappell Production Music
All music provided by Audio Network and Warner Chappell Inc. Used with permission
STUFFED PORTOBELLO MUSHROOMS WITH SAUSAGE
These Stuffed Portobello Mushrooms with Sausage are the easy dinner you didn't know you needed. They're fresh, flavourful and are great served up as a main dish next to all your favourite sides. They're easy to put together and are ready in just 30 minutes making these babies the perfect lunch or dinner for any day of the week, especially busy ones!
You're going to love these Sausage Stuffed Portobello Mushrooms! They're filling, satisfying and oh so delicious! This is an easy family meal (everyone always loves it) and a fun way to eat mushrooms! The recipe is so easy to make with simple ingredients and instructions that anyone can do it! Italian sausage provides an amazing flavour here but feel free to substitute it with your favourite sausage - chorizo, turkey or chicken also make great options. If you're going with the Italian sausage, mild, medium, hot or sweet all work just well. Try to pick big and round portobellos with tall sides all the way around so you can easily stuff them with the sausage filling. Enjoy and happy stuffing! #portobello #mushroomrecipe #stuffedmushrooms #italiansausage #sausage #easydinner #recipeshare
TO MAKE THESE FILLING AND DELICIOUS STUFFED PORTOBELLO MUSHROOMS WITH SAUSAGE, YOU WILL NEED:
4 large Portobello Mushrooms
1 pound Italian Sausage*
2 cloves Garlic, minced
1/2 cup Onion, chopped
1/4 cup Fresh Basil, chopped
1/4 cup Parmesan Cheese, freshly grated
1 tbsp Extra Virgin Olive Oil
1/2 tsp Salt, more for seasoning the mushrooms
1/4 tsp Pepper, more for seasoning the mushrooms
1/4 tsp Chili Flakes, optional
FOR THE FULL RECIPE, WITH STEP BY STEP INSTRUCTIONS, PLEASE VISIT:
FOR MORE DELICIOUS DINNER IDEAS, PLEASE VISIT:
FOR ALL OTHER RECIPES, PLEASE VISIT:
SAUSAGE STUFFED MUSHROOMS / How to make ❤
These stuffed mushrooms are loaded with flavor, let me show you how to make them, I used white button mushrooms for my stuffed mushrooms, the mushrooms are filled with a mixture of sausage, three types of cheese, garlic, onions, bell peppers, and parsley, I added some red pepper flakes for an added kick along with the salt and pepper. Once stuffed, I added a sprinkle of Panko breadcrumbs and Monterey Jack cheese as a topper, then I baked them at 400° for twenty minutes, I set my oven to broil for the last 5 minutes to give them a golden top (you adjust temperature)
INGREDIENTS
WHITE BUTTON MUSHROOMS (I used 16)
1/2 Lb. MILD ITALIAN SAUSAGE
2 TBSP OLIVE OIL (to brown sausage)
1/4 C. CHOPPED ONIONS
2 GREEN ONIONS (chopped, white and green)
1/3 C. CHOPPED MUSHROOM STEMS
1/4 C. CHOPPED ORANGE BELL PEPPERS
1/2 tsp GARLIC POWDER
1/2 tsp ONION POWDER
BLACK PEPPER (to your liking)
CHOPPED PARSLEY
1/2 tsp RED PEPPER FLAKES (optional)
SALT (to your liking)
1 LARGE GARLIC CLOVE (minced)
4 OZ. CREAM CHEESE (room temperature)
3 TBSP FRESHLY GRATED PARMESAN CHEESE
1/4 C. PANKO BREAD CRUMBS
1/2 C. FRESHLY GRATED MONTEREY JACK CHEESE (or as needed)
ADDED INGREDIENTS
OLIVE OIL (to brush outside of mushrooms)
2 Tbsp olive oil for baking
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
Laura Vitale's Stuffed Mushrooms
To get this complete recipe with instructions and measurements, check out my website:
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Emeril Lagasse’s Sausage-Stuffed Mushrooms
The perfect party appetizer!
For more follow the hashtag #RachaelRayShow