I am looking for a receipt for sausage stuffed portobello mushrooms.?!
In the meat dept at Safeway they sell sausage stuffed portobello mushrooms!. I am looking for a receipt that uses sausage to stuff my portobello mushrooms!. Thanks!.Www@FoodAQ@Com
Answers:
cook ground pork with diced onions,green peppers S&P,and a pinch of sage!.!.!.drain and cool!.!.!.add bread crumbs and parm cheese !.combine!.!.!.place in the caps of portobello mushrooms!.!.
drizzle with olive oil or butter and bake about 20 mins at 350Www@FoodAQ@Com
drizzle with olive oil or butter and bake about 20 mins at 350Www@FoodAQ@Com
SAUSAGE STUFFED MUSHROOMS
1 lg!. pkg!. fresh mushrooms
Butter
4 oz!. Pepperidge Farms herb seasoned stuffing
1/2 lb!. sausage
Green onions
Mayonnaise
Wash and remove stems from mushrooms - save stems!. Brown and drain sausage!. Saute in butter the green onions and mushroom stems!. Add cooked sausage and stuffing!. Moisten with a little mayonnaise!. Spoon into mushrooms!. Bake at 350 degrees for 10 minutes!.
OR
SAUSAGE STUFFED MUSHROOMS
36 med!. to lg!. mushrooms
1/2 lb!. sausage
4 oz!. herb stuffing mix
Mayonnaise to moisten
1 lg!. onion, chopped
Wash mushrooms, remove stems and chop!. Brown sausage, stems and onions!. Drain!. Mix sausage mixture and stuffing with enough mayonnaise to hold together!. Place caps in baking dish, fill with sausage mixture, cover and chill!. At serving time, preheat oven to 450 degrees!. Bake 10 minutes!.
OR
SAUSAGE-STUFFED MUSHROOMS
1 1/2 lbs!. med!. mushrooms (about 30)
1/2 lb!. pork sausage meat
1/2 c!. shredded Mozzarella cheese
1/4 c!. seasoned bread crumbs
Parsley for garnish
Remove stems from mushrooms, chop stems; set mushrooms and stems aside!.
In 10 inch skillet over medium heat, cook sausage until well browned!. With slotted spoon remove sausage to paper towels to drain!. Spoon off all but 2 tablespoons drippings from skillet!.
In hot drippings over medium heat, cook mushroom stems until tender, about 10 minutes, stirring frequently!. Remove skillet from heat, stir in sausage, cheese and crumbs!.
Preheat oven to 450 degrees!. Fill mushroom caps with sausage mixture!. Place stuffed mushrooms in 15 1/2 x 10 1/2 inch jelly roll pan!. Bake 15 minutes
OR
SAUSAGE-STUFFED MUSHROOMS
12 to 15 lg!. fresh mushrooms
2 tbsp!. butter, divided
2 tbsp!. chopped onion
1 tbsp!. lemon juice
1/4 tsp!. dried basil
Salt & pepper to taste
4 oz!. bulk Italian sausage
1 tbsp!. chopped fresh parsley
2 tbsp!. dried bread crumbs
2 tbsp!. grated Parmesan cheese
Remove stems from the mushrooms!. Chop stems finely; reserve caps!. Place stems in paper towel and squeeze to remove any liquid!. In a skillet, heat 1-1/2 tablespoons butter!. Cook stems and onion until soft!. Add lemon juice, basil, salt and pepper; cook until almost all the liquid has evaporated!. Cool!. Combine mushroom mixture with sausage and parsley!. Stuff into the mushroom caps!. Combine crumbs and cheese; sprinkle over stuffed mushrooms!. Dot each with remaining butter!. Place in a greased baking pan and bake at 400 degrees for 20 minutes!. Baste occasionally with pan juices!. Serve hot!.
Yields: 12-15 servings!.
OR
SAUSAGE - STUFFED MUSHROOMS
2 Italian sweet sausages (about 1/3 lb!.)
1/4 tsp!. fennel seeds
Pinch of red pepper flakes
1/4 c!. minced onion
Olive oil as necessary
1/4 c!. chopped parsley
1/4 c!. chopped black olives
1 tsp!. garlic clove, minced
1/3 c!. thick Bechamel Sauce (follows)
Salt & pepper to taste
12 lg!. mushrooms
Parmesan cheese to taste
1!. Remove sausages from casings and crumble into a small skillet!. Saute gently until meat is done!. Season with fennel and red pepper flakes!. Remove to bowl leaving fat in pan!.
2!. Saute onions and garlic in fat, adding a little olive oil if necessary!. Stir in chopped parsley and sausage meat!.
3!. Stir in olives and Bechamel sauce!. Season to taste with salt and pepper!.
4!. Pull stems off mushrooms, fill each cap with stuffing!. Arrange in lightly oiled baking dish!. Sprinkle with Parmesan!. Bake at 450 degrees for 15 minutes until well browned!. Let stand for 5 minutes before serving!.
JMWww@FoodAQ@Com
1 lg!. pkg!. fresh mushrooms
Butter
4 oz!. Pepperidge Farms herb seasoned stuffing
1/2 lb!. sausage
Green onions
Mayonnaise
Wash and remove stems from mushrooms - save stems!. Brown and drain sausage!. Saute in butter the green onions and mushroom stems!. Add cooked sausage and stuffing!. Moisten with a little mayonnaise!. Spoon into mushrooms!. Bake at 350 degrees for 10 minutes!.
OR
SAUSAGE STUFFED MUSHROOMS
36 med!. to lg!. mushrooms
1/2 lb!. sausage
4 oz!. herb stuffing mix
Mayonnaise to moisten
1 lg!. onion, chopped
Wash mushrooms, remove stems and chop!. Brown sausage, stems and onions!. Drain!. Mix sausage mixture and stuffing with enough mayonnaise to hold together!. Place caps in baking dish, fill with sausage mixture, cover and chill!. At serving time, preheat oven to 450 degrees!. Bake 10 minutes!.
OR
SAUSAGE-STUFFED MUSHROOMS
1 1/2 lbs!. med!. mushrooms (about 30)
1/2 lb!. pork sausage meat
1/2 c!. shredded Mozzarella cheese
1/4 c!. seasoned bread crumbs
Parsley for garnish
Remove stems from mushrooms, chop stems; set mushrooms and stems aside!.
In 10 inch skillet over medium heat, cook sausage until well browned!. With slotted spoon remove sausage to paper towels to drain!. Spoon off all but 2 tablespoons drippings from skillet!.
In hot drippings over medium heat, cook mushroom stems until tender, about 10 minutes, stirring frequently!. Remove skillet from heat, stir in sausage, cheese and crumbs!.
Preheat oven to 450 degrees!. Fill mushroom caps with sausage mixture!. Place stuffed mushrooms in 15 1/2 x 10 1/2 inch jelly roll pan!. Bake 15 minutes
OR
SAUSAGE-STUFFED MUSHROOMS
12 to 15 lg!. fresh mushrooms
2 tbsp!. butter, divided
2 tbsp!. chopped onion
1 tbsp!. lemon juice
1/4 tsp!. dried basil
Salt & pepper to taste
4 oz!. bulk Italian sausage
1 tbsp!. chopped fresh parsley
2 tbsp!. dried bread crumbs
2 tbsp!. grated Parmesan cheese
Remove stems from the mushrooms!. Chop stems finely; reserve caps!. Place stems in paper towel and squeeze to remove any liquid!. In a skillet, heat 1-1/2 tablespoons butter!. Cook stems and onion until soft!. Add lemon juice, basil, salt and pepper; cook until almost all the liquid has evaporated!. Cool!. Combine mushroom mixture with sausage and parsley!. Stuff into the mushroom caps!. Combine crumbs and cheese; sprinkle over stuffed mushrooms!. Dot each with remaining butter!. Place in a greased baking pan and bake at 400 degrees for 20 minutes!. Baste occasionally with pan juices!. Serve hot!.
Yields: 12-15 servings!.
OR
SAUSAGE - STUFFED MUSHROOMS
2 Italian sweet sausages (about 1/3 lb!.)
1/4 tsp!. fennel seeds
Pinch of red pepper flakes
1/4 c!. minced onion
Olive oil as necessary
1/4 c!. chopped parsley
1/4 c!. chopped black olives
1 tsp!. garlic clove, minced
1/3 c!. thick Bechamel Sauce (follows)
Salt & pepper to taste
12 lg!. mushrooms
Parmesan cheese to taste
1!. Remove sausages from casings and crumble into a small skillet!. Saute gently until meat is done!. Season with fennel and red pepper flakes!. Remove to bowl leaving fat in pan!.
2!. Saute onions and garlic in fat, adding a little olive oil if necessary!. Stir in chopped parsley and sausage meat!.
3!. Stir in olives and Bechamel sauce!. Season to taste with salt and pepper!.
4!. Pull stems off mushrooms, fill each cap with stuffing!. Arrange in lightly oiled baking dish!. Sprinkle with Parmesan!. Bake at 450 degrees for 15 minutes until well browned!. Let stand for 5 minutes before serving!.
JMWww@FoodAQ@Com
Ingredients:
12 potobello mushrooms
16-oz pkg!. Jimmy Dean tube sausage
8-oz pkg!. cream cheese
1 bunch green onions, finely chopped
8-oz bag finely shredded sharp cheddar or cheese of your choice
Procedure:
De-stem and wash mushrooms!. Set aside!.
Cook sausage completely breaking up into very small pieces!. Drain off any fat!. Once drained, add cream cheese and melt together!. Stir in green onions!. Spoon mixture into mushroom caps and arrange in a 13x9-inch foil lined pan!. Sprinkle tops with shredded cheese!. Put on 2nd rack of oven and broil 10 minutes!.Www@FoodAQ@Com
12 potobello mushrooms
16-oz pkg!. Jimmy Dean tube sausage
8-oz pkg!. cream cheese
1 bunch green onions, finely chopped
8-oz bag finely shredded sharp cheddar or cheese of your choice
Procedure:
De-stem and wash mushrooms!. Set aside!.
Cook sausage completely breaking up into very small pieces!. Drain off any fat!. Once drained, add cream cheese and melt together!. Stir in green onions!. Spoon mixture into mushroom caps and arrange in a 13x9-inch foil lined pan!. Sprinkle tops with shredded cheese!. Put on 2nd rack of oven and broil 10 minutes!.Www@FoodAQ@Com