SAUSAGE MUSHROOM APPETIZERS RECIPE: HOW TO MAKE IT
These stuffed mushrooms are can't-stop-eating-them good. For variations, I sometimes substitute venison or crabmeat for the pork sausage in the stuffing. —Sheryl Siemonsma, Sioux Falls, South Dakota
Provided by Taste of Home
Categories Appetizers
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- Remove mushroom stems (discard or save for another use); set caps aside. In a large bowl, combine the remaining ingredients. Stuff into the mushroom caps. , Place in 2 greased 13x9-in. baking dishes. Bake, uncovered, at 350° until heated through, 16-20 minutes.
Nutrition Facts : Calories 53 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 17mg cholesterol, SodiumContent 129mg sodium, CarbohydrateContent 1g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 2g protein.
SAUSAGE-SPINACH STUFFED SHELLS RECIPE | FOOD NETWORK ...
Provided by Food Network Kitchen
Total Time 2 hours 10 minutes
Prep Time 50 minutes
Cook Time 1 hours 20 minutes
Yield 8 servings
Number Of Ingredients 21
Steps:
- Make the stuffed shells: Bring a large pot of salted water to a boil. Add the pasta shells and cook until just slightly softened but still firm, about 7 minutes. Drain and rinse under cold water. Drizzle with olive oil and toss; set aside.
- Heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 4 minutes. Add the garlic and cook, stirring, 30 seconds. Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Add the spinach, 1/2 teaspoon salt, and pepper to taste and stir until heated through, about 2 more minutes. Remove from the heat and let cool completely.
- Combine the spinach mixture, ricotta, 1 cup mozzarella, the parmesan, parsley and 1 teaspoon salt in a bowl. Stuff each shell with about 2 tablespoons of the filling; set aside.
- Preheat the oven to 350 degrees F. Make the cheese sauce: Melt the butter with the garlic in a medium saucepan over medium heat. When the butter begins to foam, add the flour and whisk constantly until lightly golden, about 1 minute. Add the milk and cream, bring to a simmer and cook, whisking constantly, until the sauce is thick enough to coat a spoon, 2 to 3 minutes. Remove from the heat and whisk in the parmesan, 1/4 teaspoon salt, and nutmeg to taste.
- Brush a 9-by-13-inch baking dish with olive oil and pour in about two-thirds of the cheese sauce. Add the stuffed shells and top with the remaining cheese sauce. Cover with aluminum foil and bake 20 minutes. Uncover and top with the marinara sauce and the remaining 1 cup mozzarella; continue baking until the sauce is bubbly, 15 to 20 more minutes.
Nutrition Facts : Calories 553, FatContent 34 grams, SaturatedFatContent 18 grams, CholesterolContent 101 milligrams, SodiumContent 1,015 milligrams, CarbohydrateContent 33 grams, FiberContent 2 grams, ProteinContent 30 grams
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