A recipe for stuffed mushrooms?!


Question: Does anyone have a recipe for stuffed mushrooms using rice and sausage? I used to have one from minute rice but can't find it. Thanks for your help!!


Answers: Does anyone have a recipe for stuffed mushrooms using rice and sausage? I used to have one from minute rice but can't find it. Thanks for your help!!

Mouth-Watering Stuffed Mushrooms SUBMITTED BY: Angie Zayac PHOTO BY: Grvqn
"These delicious mushrooms taste just like restaurant-style stuffed mushrooms and are my guy's absolute favorite."

PREP TIME 25 Min
COOK TIME 20 Min
READY IN 45 Min
SERVINGS & SCALING
Original recipe yield: 12 large mushrooms
US METRIC

About scaling and conversions

INGREDIENTS
12 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper


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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

try the minute rice website
or
olive garden & red lobster websites

This is the best free cooking E-book I've found, I'm sure you can find what you're looking for in it.

How about this recipe that I have?

Mushrooms Stuffed With Wild Rice and Sausage

Ingredients:

1/4 cup wild rice
1 1/2 cups chicken broth
20 mushroom caps, 1 pound mushrooms
4 ounces sliced bacon
4 tablespoons olive oil
4 ounces pork sausage without casings
1/2 cup minced onion, 1/2 medium onion
1/4 cup minced celery
2 teaspoons minced garlic
3 tablespoons grated parmigiano cheese
3 tbsp fresh white breadcrumbs
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon chopped parsley

Directions:

1. Bring 1 1/2 cups chicken broth to a boil in a medium saucepan. Add the wild rice, cover and simmer 30 minutes. Set aside to cool.

2. Remove stems from mushroom caps and chop fine. You should have half a cup.

3. Cook bacon on a sheet pan at 350. Turn after 8 minutes and then cook another 7 minutes. Drain and let cool. Then chop fine and set aside.

4. Sauté pork sausage in a medium skillet, and break up large pieces with a fork. Cook until golden brown and cooked through, but still moist, about 15 minutes. Place in a medium bowl.

5. In 2 tablespoons of olive oil in a medium skillet, sauté the onion and the celery until lightly golden, about 5 to 7 minutes. Then add the chopped mushroom stems and the garlic, and continue sautéing another 3 to 4 minutes. Add to the cooling sausage.

6. Now add rice to the ingredients in the previous step. Add parmigiano cheese, bread crumbs, salt and pepper, and mix thoroughly.

7. Put 2 tablespoons olive oil in a small bowl. Brush the bottom of a cookie sheet lightly with some of the olive oil and then brush the inside of each cap. Place about 1 teaspoon of mixture in each cap, and place stuffed cap on the cookie sheet. Bake at 350 degrees for 20 minutes. Remove from oven and let cool for 20 minutes on a rack. Sprinkle each cap with bits of bacon and chopped parsley.

Cheese-Stuffed Mushrooms Recipe courtesy Paula Deen
See this recipe on air Monday Dec. 17 at 1:00 PM ET/PT.






24 fresh mushrooms, stems removed
1 (10-ounce package) frozen chopped spinach
2 ounces cream cheese
4 ounces feta cheese
1/2 cup finely chopped green onion, with tops

Salt, to taste
1 cup grated Parmesan

Preheat oven to 350 degrees F.
Wipe mushroom caps clean with a damp paper towel. Thaw spinach in a colander; squeeze out as much moisture as possible. In mixing bowl, combine all ingredients except mushrooms and Parmesan. Mix well. Fill mushroom caps with mixture and place on a cookie sheet. Sprinkle Parmesan on top. Bake for 15 to 20 minutes. Serve warm.
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Sunny since you like stuffed nushrooms
I thought you might like this one. jim b





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