Chimney Stacks Savoury Sausage Stuffed Mushrooms Recipes

CHIMNEY STACKS - SAVOURY SAUSAGE STUFFED MUSHROOMS!

Steps:

• Preheat the oven to 200C/400F/Gas Mark 7.
• Take a large earthenware ovenproof dish and pour in half the olive oil, swill it around to cover the base.
• Gently remove the stalks from the mushrooms and set aside.
• If using sausages, take the sausage casings off them and break them up into a large bowl.
• Heat up the remaining olive oil and add the garlic, onion and red pepper. Cook over a medium heat for about 10-15 minutes or until they are soft.
• Add the onion, garlic & red pepper mixture to the sausagemeat & give it all a good mix.
• Add the sun-dried tomatoes, parmesan cheese, a good twist or two of salt & mixed peppercorns and mix thoroughly again.
• Stuff each mushroom with the sausage mixture and place into the oiled ovenproof dish.
• Place a tomato slice on each of the mushrooms, making a hole in the middle of each slice.
• Sprinkle on the cheddar cheese and push a mushroom stalk into each of the stuffed mushrooms, through the hole in the tomato slice.
• Optional: If you have any of the sun-dried tomato oil available, drizzle a little over the top of the mushrooms.
• Bake in a preheated oven for 50-60 minutes; it depends on the size of the mushrooms.
• Garnish with chopped parsley & serve warm with chunky home-made bread and/or salad.
• Allow one mushrom per person as a starter and two per person for lunch or a lght meal.

SAUSAGE STUFFED MUSHROOMS

Steps:

• 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.

SAUSAGE-STUFFED MUSHROOMS

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

Steps:

• Wash mushrooms.
• Remove stems and chop.
• Brown sausage, stems and onions.
• Drain well.
• Mix sausage mixture ans stuffing with enough mayonnasie to hold together.
• Place caps in baking dish, fill with sausage mixture.
• Cover and chill.
• These can be mae a day ahead.
• At serving time, preheat oven to 450.
• Bake 10 minutes.
• Note: To accompany steak, use 8 very large mushrooms.
• Bake 15 minutes.

EASY SAUSAGE STUFFED MUSHROOMS

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.

SIMPLE SAUSAGE STUFFED MUSHROOMS

Steps:

• Preheat oven to 375.
• Lightly spray a rimmed baking pan with PAM.
• Remove and discard mushrooms stems.
• Rinse mushrooms and place on pan.
• Stuff mushrooms with uncooked sausage (trust me).
• Top mushrooms with a dusting of grated cheese and place in oven for approximately 30 minutes or until sausage is cooked through and cheese is toasty brown.
• Serve these warm.

SAUSAGE STUFFED MUSHROOMS

Steps:

• In a large mixing bowl combine sausage,garlic, bread crumbs,provolone, and a splash of the marsala wine.
• Combine well with very clean hands.
• Brush clean all mushrooms, and remove all the stems.
• Stuff each mushroom with the sausage filling and place in a 9x13 baking dish.
• Pour the remainder of the marsala wine in the dish with the mushrooms, and place the cold butter cubes in the pan around all the mushrooms.
• Place the pan in a pre heated 350 oven.
• Bake until sausage gets very brown and crispy on top around 25-35 min.
• During baking time, baste mushrooms with the buttery pan juices at least twice.
• Enjoy, these are just too good!

BEST EVER STUFFED MUSHROOMS

Steps:

• Preheat oven to 400°. In a large skillet, cook sausage, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain. Add cream cheese and Parmesan cheese; cook and stir until melted. Stir in bread crumbs, basil and parsley., Meanwhile, place mushroom caps in a greased 15x10x1-in. baking pan, removed-stem side up. Brush with butter. Spoon sausage mixture into mushroom caps. Bake, uncovered, 12-15 minutes or until mushrooms are tender.

SPICY SAUSAGE STUFFED MONTEREY MUSHROOMS

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.