Barefoot Contessa’s Sausage-Stuffed Mushrooms | Barefoot Contessa: Cook Like a Pro | Food Network
There's nothing worse than soggy stuffing on Thanksgiving! So instead of cooking the stuffing right inside the turkey, she's stuffing it into mushrooms!
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Sausage-Stuffed Mushrooms
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 30 min
Prep: 15 min
Cook: 1 hr 15 min
Yield: 6 to 8 servings
Ingredients
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
Directions
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.
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Barefoot Contessa’s Sausage-Stuffed Mushrooms | Barefoot Contessa: Cook Like a Pro | Food Network
Creamy Spinach-Stuffed Mushrooms
Here is what you'll need!
Creamy Spinach-Stuffed Mushrooms
Serves 5 (makes 20 mushrooms)
INGREDIENTS
20 medium-sized mushrooms
1 tablespoon butter
2 cloves garlic, minced
4 cups fresh spinach
8 ounces cream cheese
Salt
Pepper
¼ cup bread crumbs
¼ cup parmesan
PREPARATION
1. Preheat oven to 375˚F/190˚C.
2. Remove the stems from the mushrooms. Place the top half on a baking sheet and mince the stems.
3. Melt the butter in a pan and add the minced stems and minced garlic. Stir and cook for 2 minutes.
4. Add the spinach, cook until it wilts, and add the cream cheese, salt, and pepper. Stir until the cream cheese is melted and everything is well combined
5. Take a spoonful of the spinach mixture and fill each mushroom top.
6. Mix bread crumbs and parmesan cheese in a bowl and sprinkle the mixture on top of the dip stuffed mushrooms.
7. Bake for 12-15 minutes or until golden brown.
8. Enjoy!
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Quick & Easy Stuffed Mushrooms | Cream Cheese | Air Fryer | Vegetarian | Mozzarella | Italian
Mushrooms, to tell the truth, may not be your favorite vegetable. However, combine a toasted mushroom with creamy cheese and herbs, and the flavor is immaculate. This quick and easy dish isn't at all a hassle to make and can be eaten on-the-go. Don't hesitate to try this yummy recipe. If you do, let me know how it turned out for you! Feel free to add as many variations as you wish, it'll still taste good! Thank you! Make sure to LIKE, SHARE, COMMENT, and SUBSCRIBE to Fire N' Fusion; where happiness is homemade.
FULL RECIPE--
INGREDIENTS:
-10-12 baby portobello mushrooms ( or any kind would work too)
-¼ cup finely chopped onions
-2 tablespoon finely chopped garlic
-4 tablespoon breadcrumbs
-1 tablespoon butter
-4 tablespoon cream cheese
-½ teaspoon Italian herbs
-Some grated mozzarella cheese
-Salt to taste
-Red chili powder to taste
-Red chili flakes to taste
-Freshly chopped parsley for garnishing
PROCESS:
STEP 1: MAKING THE FILLING TO STUFF THE MUSHROOMS
-Clean, wash and dry the mushrooms
-Take the stems out of the mushrooms carefully
-Chop the stems of the mushrooms
-In a hot pan, add butter and let it melt
-Then add onions and garlic and saute for 2-3 minutes on high flame. Keep stirring
-Add the stems of the mushrooms and sauté for another 2-3 minutes on high flame
-Add salt and red chili powder/flakes to taste, mix well thoroughly
-Add breadcrumbs and stir until everything combines together
-Garnish with freshly chopped parsley and let it cool
TIPS:
-Add some grated mozzarella cheese to the stuffing after it cools down for cheese lovers and for some extra moist texture
-Substitute the parsley for cilantro if not available
-Add some finely chopped green chillies for extra spice
STEP 2: MAKING THE CREAM CHEESE TOPPER
-In a bowl add cream cheese, Italian herbs, red pepper flakes, and fresh parsley and mix everything together
TIP:
-Add some mozzarella cheese to this mixture as well if you love cheese
STEP 3: ASSEMBLING
-Stuff each mushroom cavity with the filling and use your hands to press down firmly to fill it all the way through
-Top each mushroom with about a teaspoon of cream cheese mix
-Add some freshly grated mozzarella on the top
STEP 4: COOKING OPTIONS
-I always like to preheat my air fry for 5 mins for better results. Grease the air fryer and
-Bake at 400°f / 204°c for 8 mins.
-Grease a baking tray and bake in a preheated oven at 400°f / 204°c for 20-25 minutes until the mushrooms are softer and top is golden.
ENJOY THESE BITE SIZE MUSHROOM SNACK WITH YOUR FAVORITE DIPPING SAUCE (RANCH OR CHILI SAUCE IS MY FAVORITE WITH THESE)
PLEASE LIKE, SHARE, COMMENT AND SUBSCRIBE TO MY CHANNEL FOR MORE DELICIOUS RECIPES !!!
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:
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Old Bay Crab Stuffed Mushrooms Recipe
#stuffedmushrooms #oldbayseasoning #crabcakes
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Stuffed Mushrooms | Mushroom Recipes | Snacks
Stuffed Mushrooms
Prep time: 10 minutes
Cook time: 15 minutes
Number of Servings: 3-4 persons
Ingredients
Mushroom - 200 gms
Bread Crumbs - 1/2 cup
Cheddar Cheese - 1/4 cup
Italian Seasoning - 2 tsp
Butter
Pepper
Salt
Mushroom Cheese Sandwich Recipe:
Mushroom Salt & Pepper Recipe:
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Method
1. In a bowl, add finely chopped mushroom stalks, bread crumbs, grated cheddar cheese, and Italian seasoning
2. Mix everything well and keep this aside. This is your stuffing for the mushrooms
3. Heat a pan with butter and saute the mushroom heads
4. Sprinkle some salt over and flip the mushrooms and saute it
5. Cool the mushroom heads and fill it with the stuffing.
6. Heat a pan with butter and saute the stuffed mushroom heads
7. Close and cook till the cheese melts.
8. Stuffed mushrooms are ready to be served hot. You can eat it as it is or with any dip of your choice.
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