Portobello Sausage And Fennel Dressing Recipes

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SAUSAGE STUFFED PORTOBELLO MUSHROOMS



Sausage Stuffed Portobello Mushrooms image

These tasty portobello mushrooms are stuffed with spicy sausage, vegetables, cheese and breadcrumbs making stuffed mushrooms hearty enough for a main course!

Provided by Emily Bites

Categories     Main Course

Time 45m

Number Of Ingredients 16

4 large (about 3.5 oz each) Portobello mushrooms
2 teaspoons olive oil
1 lb uncooked hot Italian poultry sausage (casings removed if necessary (can be chicken or turkey))
¼ cup chopped onions
3 garlic cloves (minced)
1 ½ cups chopped fresh spinach
6 grape tomatoes (chopped)
1/3 cup unseasoned bread crumbs
1/3 cup grated parmesan cheese
1 tablespoons chopped fresh basil
1 teaspoon fennel seed
1 teaspoon dried oregano
½ teaspoon dried parsley
½ teaspoon salt
¼ teaspoon black pepper
1 egg white (beaten)

Steps:

  • Pre-heat the oven to 400. Line a rimmed baking sheet with aluminum foil and set aside.
  • Cut or pull the stems off of each mushroom. Dice the stems until you have 1/3 cup diced. Reserve that 1/3 cup and discard the remaining stems. Use a spoon to scoop the dark "gills" out of the inside of each mushroom. Discard the gills and flip each mushroom over so that they are open side down/rounded cap side up. Use a pastry brush to lightly brush the tops of each mushroom with the olive oil. Then flip each mushroom so that the open cup faces up and place them on the prepared baking sheet. Set aside.
  • Place the sausage in a large skillet or saute pan over medium heat and cook for a few minutes, breaking apart with a wooden spoon until the meat begins to brown a bit. Once the meat starts to break apart, add the onion and garlic and stir together. Continue to cook while breaking up meat and stirring regularly until sausage is cooked through and onions are softened. Add the 1/3 cup of diced mushroom stems you reserved in step 2 along with the fresh spinach and chopped tomatoes. Continue to cook for a couple more minutes until the spinach is wilted.
  • Transfer the sausage mixture from the pan into a mixing bowl and add the bread crumbs, parmesan cheese, basil, fennel seed, oregano, parsley, salt, pepper and egg white. Stir together until well combined. Spoon the stuffing mixture evenly into each of the prepared mushroom caps from step 2. Place the baking sheet into the oven and bake for 15 minutes or until the stuffing is golden. Mushrooms will shrink back a bit. Serve warm.

Nutrition Facts : Calories 280 kcal, ServingSize 1 serving

SAUSAGE STUFFED PORTOBELLO MUSHROOMS



Sausage Stuffed Portobello Mushrooms image

These sausage stuffed portobello mushrooms feature meaty portobello mushroom caps loaded with an enticing mixture of ground sausage, sage, and cream cheese.

Provided by Fox Valley Foodie

Categories     Entree

Number Of Ingredients 10

6-8 large portobello mushrooms
1 pound country sausage ((such as Tennessee Pride))
1/2 small onion ((chopped))
2 cloves garlic ((minced))
8 oz cream cheese
1 egg yolk
2 tablespoons chopped fresh sage
2 tablespoons chopped parsley
1/4 cup Italian breadcrumbs
3 tablespoons grated Parmesan cheese

Steps:

  • Preheat oven to 400 degrees.
  • Remove mushroom stems from mushrooms and scrape out the gills. Chop the mushroom stems and add them to a skillet with sausage and onion. Saute until sausage has cooked through and onion and mushroom stems are tender. Add minced garlic and cook an additional 2 minutes.
  • Add cream cheese, breadcrumbs, herbs, and egg yolk to a large bowl and stir to combine with sausage mixture from the skillet.
  • Scoop sausage filling onto portobello caps and top with grated Parmesan cheese.
  • Place stuffed mushrooms into oven for 25 minutes, or until the mixture is heated through and the tops are browning.
  • Let cool 5 minutes and serve.

Nutrition Facts : Calories 419 kcal, Carbohydrate 9 g, Protein 18 g, Fat 35 g, SaturatedFat 15 g, Cholesterol 131 mg, Sodium 716 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

SAUSAGE PEAR STUFFING



Sausage Pear Stuffing image

Firm pears such as Bosc or Anjou stand up well to baking and make a delicious foil for Italian sausage in this sweet-and-savory stuffing.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 2h

Yield Makes 14 cups

Number Of Ingredients 14

1 loaf day-old rustic bread, dark, hard crusts removed and bread cut into 1/2-inch cubes (about 12 cups)
1 stick unsalted butter, cut into pieces, plus more for baking dish
1 1/2 large onions, chopped (about 3 cups)
2 small leeks, trimmed, thinly sliced into half-moons, and rinsed well (about 3 cups)
3 stalks celery, chopped (about 1 1/4 cups)
1 large fennel bulb, chopped (about 2 cups)
12 to 14 ounces firm-ripe Bosc or Anjou pears (about 3), chopped (about 3 cups)
Coarse salt and freshly ground pepper
2 tablespoons finely chopped fresh rosemary leaves
2 tablespoons finely chopped fresh sage leaves
1 pound sweet Italian sausage, removed from casings
2 cups Easy Turkey Stock
2 large eggs, lightly beaten
3/4 cup chopped fresh flat-leaf parsley leaves

Steps:

  • Preheat oven to 350 degrees. Spread bread cubes on a rimmed baking sheet and bake until crisped but not golden, about 10 minutes. Let cool. In a 14-inch straight-sided skillet (or 2 large skillets), melt butter over medium-high heat. Add onions, leeks, celery, fennel, and pears; season with salt and pepper. Cook, stirring occasionally, until vegetables and pears are softened and start to turn golden, about 15 minutes. Stir in rosemary and sage.
  • Meanwhile, cook sausage in a skillet over medium heat, stirring occasionally and breaking into large crumbles, until browned and cooked through, about 10 minutes. Drain on paper towels. Stir into vegetable mixture, then transfer to a large bowl. Add bread cubes and toss well. Drizzle stock over mixture, add eggs and parsley, and toss to combine well. Season with 2 teaspoons salt and 1/2 teaspoon pepper. Use 10 cups stuffing to fill bird; place remainder in a buttered 8-inch-square baking dish. After turkey is out of oven, bake at 350 degrees until heated through and top is browned, 40 to 45 minutes.

CLASSIC STUFFING



Classic Stuffing image

The terms stuffing and dressing are often used interchangeably, but they do have different meanings: Stuffing is cooked inside the bird, dressing on its own. Use this recipe when making our Perfect Roast Turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Makes 12 cups

Number Of Ingredients 11

12 tablespoons unsalted butter
4 onions, (2 pounds), peeled and cut into 1/4-inch dice
16 celery stalks, cut into 1/4-inch dice
10 large fresh sage leaves, chopped, or 2 teaspoons crushed dried sage
6 cups Homemade Chicken Stock, or canned low sodium chicken broth, skimmed of fat
2 stale loaves white bread, (about 36 slices), crust on, cut into 1-inch cubes
2 teaspoons salt
4 teaspoons freshly ground black pepper
3 cups (about 2 bunches) fresh coarsely chopped flat-leaf parsley, leaves
2 cups pecans, toasted and chopped (optional)
2 cups dried cherries (optional)

Steps:

  • Melt butter in a large skillet. Add onions and celery, and cook over medium heat until onions are translucent, about 10 minutes. Add sage, stir to combine, and cook 3 to 4 minutes. Add 1/2 cup stock, and stir well. Cook for about 5 minutes, until liquid has reduced by half.
  • Transfer onion mixture to a large mixing bowl. Add all remaining ingredients, including the remaining stock; mix to combine.

SAUSAGE AND GORGONZOLA-STUFFED PORTOBELLO MUSHROOMS



Sausage and Gorgonzola-Stuffed Portobello Mushrooms image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 9

2 large portobello mushrooms, stems removed
1 Tbsp. olive oil
8 ounces sweet Italian sausage links, removed from casing and crumbled
1/2 cup chopped onion
1 pouch Bertolli® Premium Champignon & Portobello Mushroom Pasta Sauce
1 cup fresh bread, torn into small pieces
1/3 cup crumbled Gorgonzola cheese
2 Tbsp. toasted pine nuts
8 cups baby spinach or arugula leaves

Steps:

  • Preheat oven to 425 degrees. Evenly drizzle both sides of mushrooms with olive oil, then season, if desired, with salt and black pepper. On cookie sheet, arrange mushrooms, gill-side-up; set aside.
  • Brown sausage in 10-inch nonstick skillet; drain, if desired. Add onion and cook, stirring occasionally, 3 minutes or until tender; cool slightly.
  • Combine sausage mixture, 1/2 cup Sauce, bread, 3 tablespoons cheese and pine nuts in medium bowl. Evenly spoon sausage mixture onto prepared mushrooms, then sprinkle with remaining cheese. Bake 15 minutes or until mushrooms are tender.
  • Meanwhile, bring spinach and 1/4 cup water to a boil in 5-quart saucepot over high heat. Reduce heat to low and cook covered, stirring occasionally, 2 minutes or until spinach is wilted. Season, if desired, with salt and black pepper. Evenly arrange spinach on plates with slotted spoon, then top with mushrooms. Serve with remaining Sauce, heated.
  • TIP: For VEGETARIAN STUFFED MUSHROOMS, omit sausage and cook chopped mushroom stems with onion.
  • GREAT VARIATION: To make APPETIZER STUFFED MUSHROOMS, prepare filling as above and stuff into white mushroom caps. Bake 10 minutes or until tender.

FENNEL-SAUSAGE STUFFING



Fennel-Sausage Stuffing image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Number Of Ingredients 0

Steps:

  • In a large deep skillet, saute 1/2 pound crumbled sweet Italian sausage in 6 tablespoons butter for 5 minutes. Season with salt and pepper and add 1 diced fennel bulb, 1 diced onion, and 1 tablespoon each chopped sage and thyme; cook 5 minutes, then add 1 diced peeled apple and cook 2 minutes. Pour in 2 1/2 to 3 cups chicken broth. In a large bowl, mix 2 eggs and 1/4 cup chopped parsley. Add to the bowl 16 cups toasted white bread cubes and the hot broth mixture. Gently toss the stuffing, then spread in a buttered 9-by-13-inch baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes at 350. Uncover and bake until golden, 20 more minutes.

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