STUFFED MUSHROOMS WITH CREAM CHEESE & SAUSAGE RECIPE ...
I first had these back in high school - too many years ago to think about now. I've been making them ever since. Now, whenever any of my friends have a get-together, I'm expected to bring them! You've been warned!! They're addictive.
Total Time 1 hours 10 minutes
Prep Time 30 minutes
Cook Time 40 minutes
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 Fahrenheit.
- Separate caps and stems while cleaning the mushrooms.
- If cleaning with water, let them drain for a bit.
- Start cooking the sausage in frying pan, at a medium to medium/high temperature.
- While the sausage is cooking, put the cream cheese into a mixing bowl so it can soften and mince the stem pieces.
- Spice the sausage to taste. Garlic is a good addition.
- Just before the sausage is done, add the stem pieces and finish cooking.
- Drain off the excess grease and add the sausage/stem mixture into the cream cheese.
- Mix together well using a wooden spoon or your hands. Be careful, as it will be rather hot.
- Set the caps into a 13x9 pan (or larger) with sides.
- Optional! Melt enough butter to just put a little in the bottom of each cap or just brush some over the top of each after they're filled. You can put any extra butter in the bottom of the pan.
- Fill the caps with the cream cheese/sausage/stem mix.
- Add a small amount of water to the bottom of the pan, just enough to cover the bottom.
- Bake for 30 to 45 minutes, or until the tops are crusty and the mushrooms have turned dark.
- Scoop them out of the pan with a slotted spoon and arrange them on a plate.
- Serve warm. They reheat well, so you can make them ahead of time.
- *VARIATION 1: Add dried bread crumbs to the mix to make a larger batch without adding more cream cheese or sausage. Onions are also another popular addition.
- *VARIATION 2: Use one 8oz. box of cream cheese to two 8oz. pkgs of sausage. It makes for a larger batch that is less rich and tastes just as good.
- *FUN HINTS: The cream cheese mix is also very good on bread or crackers! This comes in handy if you you think there might be someone who doesn't like mushrooms - save some of the mix to the side for them to dip with.
Nutrition Facts : Calories 343.2, FatContent 31.9, SaturatedFatContent 15.9, CholesterolContent 83.9, SodiumContent 539.1, CarbohydrateContent 6.2, FiberContent 1.1, SugarContent 3.5, ProteinContent 10.4
SAUSAGE-STUFFED MUSHROOMS RECIPE | REE DRUMMOND | FOO…
Provided by Ree Drummond : Food Network
Categories appetizer
Total Time 50 minutes
Cook Time 25 minutes
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Wipe off or wash the mushrooms in cold water. Pop out the stems, reserving. Chop the mushroom stems finely and set aside.
- Crumble the sausage into a hot dry skillet and cook until browned, 6 to 8 minutes. Set aside on a plate to cool.
- Add the rosemary, sage, garlic and onions to the same skillet; cook for 2 minutes over medium-low heat. Pour in the wine to deglaze the skillet, allowing the liquid to evaporate for a couple of minutes. Add the chopped mushroom stems and cook, stirring, for 2 minutes. Add salt and pepper to taste. Set the mixture aside on a plate to cool.
- In a bowl, combine the cream cheese and egg yolk. Add the Cheddar cheese and mix. Add the sausage and mushroom stems and stir together.
- Arrange the mushroom caps on a baking sheet. Spoon some of the sausage mixture into the cavity of each mushroom, filling the cap and creating a sizable mound over the top. Bake until golden brown, 20 to 25 minutes. Sprinkle with the chives.
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STUFFED MUSHROOMS WITH CREAM CHEESE & SAUSAGE RECIPE ...
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