How to Make Sausage Stuffed Mushrooms
#cooking #appetizer #holiday
FULL RECIPE:
These poppable stuffed mushrooms are loaded with Italian sausage, ricotta and parmesan cheese, and fresh herbs. Make them as an easy, crowd-pleasing appetizer for your next gathering!
⭐⭐
SUBSCRIBE for recipes every week!
⭐⭐
Music I Use: Bensound.com/free-music-for-videos
License code: DWNMWMWTGZ3KQ733
⭐⭐
Instagram, Facebook & Pinterest: @TastefullyGrace
TastefullyGrace.com for ALL recipes
#recipevideo #cookingshow #cookingchannel #recipes #holidayrecipes
Italian Stuffed Mushrooms - The One Holiday Appetizer With Zero Leftovers Every Single Year
Thanks to Flexispot for sponsoring this video! Click on my link: to get an extra $30 off your first order at Flexispot and be sure to check out their Black Friday deals! For my desk, the E7 there will be a Flash Sale on November 25th, $160 OFF. This is the best standing desk for WFH rated by TechRadar!
Today we're making Italian stuffed mushrooms! These are great for Thanksgiving or any holiday as an easy appetizer than can be made ahead of time. I hope you enjoy this stuffed mushroom recipe!
SUPPORT ON PATREON:
MY AMAZON STORE (This is an affiliate link)
****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
ITALIAN STUFFED MUSHROOMS PRINT RECIPE:
INGREDIENTS WITH GRAM AMOUNTS
-24 ounces (680 grams) white or cremini mushrooms see notes below
-½ cup parsley minced
-6 cloves garlic minced
-1 cup (120 grams) plain breadcrumbs
-⅝ cup (60 grams) Parmigiano Reggiano divided. ½ cup for stuffing and 2 extra tablespoons for topping
-½ cup (120 grams) olive oil
-1 ½ (6 grams) teaspoons kosher salt
-¼ teaspoon crushed red pepper
-½ (120 grams) cup dry white wine
-2 cups (480 grams)low sodium chicken stock divided
-3 tablespoons fresh lemon juice
-1 large lemon cut into wedges
FOLLOW ME ON INSTAGRAM:
Disclosure:
I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.
SAUSAGE STUFFED MUSHROOMS | Chef Lorious
A new family favorite! Sausage Stuffed Jumbo Portobello Mushroom Caps. COMMENT, LIKE, SUBSCRIBE, SHARE!
Sausage Stuffed Jumbo Portobello Mushroom Caps
Ingredients:
4 – 6 large Portobello mushroom caps, cleaned
¼ cup olive oil
2 Tbsp. Marsala cooking wine
Sausage Stuffing:
1 ½ lbs. ground sausage (hot and sweet)
2 Tbsp garlic, minced (approx. 2 cloves)
1 yellow onion, chopped
2 cups baby portobello mushrooms, chopped
1 cup panko bread crumbs
1 cup Havarti cheese
1 cup parmesan cheese
2 Tbsp. parsley (fresh or dried)
1 tsp. seasoned pepper
1 tsp. chili powder
½ tsp. salt
Directions:
1. Clean out the inside of the Portobello mushroom caps
2. Brush olive oil and marsala cooking wine mixture on mushrooms
3. In skillet, cook garlic, onions and baby portobello mushrooms in hot olive oil, until soft.
4. Add pepper, chili powder and salt to softened vegetables.
5. Add in ground sausage. Mix well and cook together until almost done.
6. Stir in 2/3 cup panko bread crumbs; combine thoroughly.
7. Turn off/remove from heat, and stir in cheeses and parsley; combine well allowing cheese to melt.
8. (Sneak a taste in to be sure you like it!)
9. Stuff mushroom caps with filling.
10. Spring remaining 1/3 cup panko bread crumbs on top.
11. Drizzle any remaining olive oil and marsala wine mixture over top.
12. Bake on 325 degrees, for 50 minutes.
Enjoy!!!
Give this video a THUMBS UP and SUBSCRIBE!!
Thanks for watching.
Follow me on social media:
Visit my website for more!
Email me with questions/inquiries….anything on your mind! ChefLorious@gmail.com
THE BEST Stuffed Mushroom Recipe For Thanksgiving! | EASY Side Dish
These easy and delicious sausage Stuffed Mushrooms are the perfect appetizer or side dish for any party or holiday feast!
INGREDIENTS
• Baby portobello mushrooms, about 1.5 lb or enough to cover a sheet pan without overcrowding, bottom trimmed and stems removed. Reserve trimmings and stems.
• 1-2 carrots, coarsely chopped
• 2 celery stalks, coarsely chopped
• 1 red bell pepper, coarsely chopped
• 2 scallions, coarsely chopped
• 5-7 garlic cloves, crushed
• 1 shallot, coarsely chopped
• a small bunch of fresh herbs (rosemary, sage & thyme), stems removed and finely chopped
• a few sprigs fresh parsley, stems removed and finely chopped
• 1-2 tsp white wine vinegar
• 1-2 tablespoons dry white wine
• 1-2 tsp chicken bouillon paste
• 1 lb Italian sausage, casing removed and crumbled
• 1-2 tbsp olive oil
• salt & pepper
• 8 oz Monterey jack cheese, shredded
• 2 cups seasoned panko breadcrumbs
• 2 eggs
• 1 tsp paprika
DIRECTIONS
1. Trim mushroom bottoms by running the tip of a paring knife around the rim to clean up the bottom of the mushroom for the stuffing. Remove the stems by gently twisting the stem. Reserve mushroom trimming for stuffing.
2. Finely chop carrots, celery, red bell pepper, scallions, garlic, shallots, and about 1-1.5 cups of the mushroom trimmings in a food processor.
3. Preheat oven to 385F, convection setting on if you have that option.
4. In a sauté pan over medium high heat, add oil and brown crumbled sausage. Break up sausage into a fine crumble with a wooden spoon as it browns. After fully browned, remove with a slotted spoon and set aside.
5. Reduce heat to medium and add processed vegetable to pan, cook for 3-5 min or until vegetable begin to soften. Season with salt & pepper.
6. Add white wine vinegar, white wine and chicken bouillon paste. Mix in bouillon paste, cook for 1-2 min and let some of the liquid evaporate slightly. Add chopped fresh herbs and mix again. Remove from heat and let cool for a few minutes.
7. In a large mixing bowl, combine cooked vegetable mix, browned sausage and juices that have collected, shredded jack cheese, breadcrumbs, eggs and ¾ of the fresh chopped parsley. Don’t over-mix, just enough until ingredients are evenly distributed through the mix.
8. Line a baking sheet with parchment paper, stuff mushrooms by hand until the sheet is full but not overcrowded. Spray lightly with olive oil and dust lightly with paprika.
9. Place in oven for 20-35 min or until stuffing is slightly brown.
10. Let cool before transferring to a serving platter and garnish with remaining fresh parsley
RECORDING EQUIPMENT
• Shure MV7 USB Podcast Microphone for Podcasting, Recording, Live Streaming & Gaming, Built-in Headphone Output, All Metal USB/XLR Dynamic Mic, Voice-Isolating Technology, TeamSpeak Certified - Black -
• Panasonic HC-WXF1 4K Cinema-like Camcorder, 24x Leica Dicomar Lens, 1/2.5 Bsi Sensor, Three O.I.S. Stabilizer Systems -
Don’t forget to click SUBSCRIBE and click the NOTIFICATION BELL to see when my newest video drops! New easy recipes, cooking tips and super important kitchen skills videos every week!
If you liked watching this video, please leave a COMMENT, click LIKE and SHARE on your social accounts! It’s the nicest thing you can do to say thank you to me for making these videos!
Hi, I’m Chef Ange, a self-taught cooking nerd who has been learning how to cook over the past decade by burning stuff, cutting my fingers, and occasionally making amazing dinners for my family and friends. I became a home chef after a long and successful career in sports and fitness training so most of the food I cook is healthy(er) but I love my chicken wings, have a pizza night regularly and can’t say no to a mouthwatering cheeseburger! SUBSCRIBE to my channel so you can learn to cook so you can lose weight and be healthy while eating delicious and tasty food with my easy-to-follow recipes, skills and tips! Let’s get cooking!
#mushrooms #stuffedmushrooms #chefange #cooking #recipes #food #easyrecipes #howtocook #homecooking #cookingshow #learntocook #cookingtips #healthy #dinner #mealprep #loseweight #keto #glutenfree #weightloss #chicken #beef #vegetable #seafood #pork #lunch
INSTAGRAM:
For Business Inquiries: AngeloLTodaro@gmail.com
Savory Sausage Stuffed Mushrooms Recipe : Season 5, Ep. 3 - Chef Julie Yoon
I can’t resist these Savory Sausage Stuffed Mushrooms and they're a classic for a reason. They’re juicy, hearty, and seriously satisfying...everything you want in a bite-sized bundle, and they’re perfect for Thanksgiving or any holiday party! This is EPISODE 3 (Our Thanksgiving Episode) of Bits + Pieces SEASON 5, and for this season, we’re focusing on scrumptious snacks! Thanks for watching, and stop by our blog to find the written recipe here:
Remember that no matter what season you’re in, to always CREATE + SHINE! Thanks so much for watching and I’ll see you next time!
SUBSCRIBE TO OUR CHANNEL:
RIMMED HALF SHEET BAKING PAN:
---------------------------------------------------------------
ABOUT US:
Hi! I’m Julie, a former fashion designer turned trained chef. I love sharing my easy original recipes with you, because food and teaching are my passions, but I’m also a busy mom to our son Lincoln now, so I like to film vlogs, thrift hauls, and product reviews when I can’t film our cooking show. My husband Joe is a former art director in advertising and now works as a graphic designer and visual media director. He and I created this channel together and try to always bring you the best creative, entertaining, and helpful videos that we can. We hope you subscribe and become part of our family. Welcome to our “Yoon-iverse!”
WEBSITE:
FOLLOW US!
FACEBOOK:
JULIE'S INSTAGRAM:
JULIE'S PINTEREST:
---------------------
JOE'S INSTAGRAM:
JOE'S TWITTER:
BUSINESS INQUIRIES!
office@chefjulieyoon.com
----------------------------------------------------------
FAVORITE KITCHEN TOOLS:
Kyocera Ceramic Knife:
Kuhn Rikon Serrated Paring Knife:
Shun 8-inch Classic Chef Knife (*I actually own the Shun Ken Onion which is no longer available, so I listed this knife because it has similar qualities):
Microplane Grater and Zester:
Lemon / Lime Squeezer:
Progressive Magnetic Measuring Spoons & Cups:
Pyrex Measuring Glass Cups:
Glass Nesting Bowls:
Over the Sink Expandable Strainer:
Oxo Salad Spinner:
Lodge Logic 12-inch Cast Iron Skillet:
Le Creuset Dutch Oven:
Vitamix Blender:
Cuckoo Pressure Rice Cooker:
*For the rest of my favs, and descriptions of why I like them, go here:
----------------------------------------------------------
FILMING EQUIPMENT USED:
Canon 70D SLR Camera:
Canon 24-70mm f/2.8L Lens:
Sony Vlog Camera :
Rode External Microphone :
Aspen Lapel Mic:
Zoom Portable Digital Recorder:
Neewer 18-inch LED Ring Light Kit:
Impact Fluorescent Cool Light Kit :
Adobe Premiere Pro CC:
Full list of equipment:
*Disclaimer: This video is not sponsored and all opinions are my own. We use affiliate links, which means that we earn a small commission from the brands. This helps support our channel so that we can continue to bring you useful and creative content. As a customer, prices are not affected whatsoever by use of an affiliate link, so there is no cost to you, but a help to us. If you would like to support our channel, thank you in advance, but otherwise, please feel free to search for anything mentioned on your own. Thanks so much for supporting our channel!
#chefjulieyoon #stuffedmushrooms #Thanksgivingrecipes
Sausage and Cheese STUFFED MUSHROOMS APPETIZERS perfect for the Holidays
Sausage and Cheese STUFFED MUSHROOMS APPETIZERS perfect for the Holidays. Stuffed Mushrooms is a timeless appetizer brought back holiday after holiday. My family eats these stuffed mushrooms so fast. Give these Sausage and Cheese Stuffed mushrooms a try.
Today's Recipe
More HOLIDAY Food Ideas Playlist:
More THANKSGIVING Food Ideas Playlist:
More APPETIZER Food Ideas Playlist:
**Click here to see my recipe blog:
*To purchase my cookbook vol 1, click link
**To purchase my cookbook vol 2, click here
Below are some of the items I like cooking with. If you purchase through the link below these or any item from Amazon, it helps my channel out at no extra cost to you. Thank you.
Induction Burner
Oil Dispensing Bottle
5qt Saute pan with lid HYPERLINK HYPERLINK
Glass 9 x 13 Baking Dish
Meat chopper
Terra Cotta Pincher Bowls
Mason jar Salt & Pepper Shakers
***Follow me on Social Media
Facebook @
YouTube @
Pinterest @
#stuffedmushrooms #appetizers #catherinesplates
For Business Inquiries please contact me at catherinesplatesed@gmail.com
Write to me at:
Catherine’s Plates
22720 Morton Ranch Road, Suite 160, Box 340
Katy, Texas 77449