Sausage stuffed mushroom recipe?

Question

I am in charge of bringing stuffed mushrooms and deviled eggs to thanksgiving. Since I am adding bacon to my deviled eggs, I did not want to stuff the mushrooms with bacon. Does anyone have good sausage and cheese stuffed mushroom recipe?? I have had problems with keeping the stuffing moist enough, so any tips on this as well would be helpful. Thanks!!

Answer 1

Better make double, you'll eat 5 by the time you wrap them up to go.Enjoy

Sausage and Cheese Stuffed Mushrooms

25 mushrooms(nuggets of joy i call them)

Ingredients:

25 large button 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.

Answer 2

Beef-Stuffed Mushrooms:

1 (24-ounce) package large mushrooms (about 2 dozen)
2 tablespoons butter or margarine
2 large shallots, minced
1 garlic clove, minced
1 1/4 cups finely chopped cooked roast beef
1/2 teaspoon salt
3/4 teaspoon pepper
3/4 teaspoon chili powder
1/2 teaspoon anchovy paste
1 (14 1/2-ounce) can chicken broth
1/4 cup fine, dry breadcrumbs
Garnish: chopped fresh parsley

Remove stems from mushrooms; chop stems. Set mushroom caps aside.

Melt butter in a large skillet over medium-high heat; add shallots and garlic, and sauté 2 to 3 minutes. Add mushroom stems, and sauté 4 minutes or until tender. Remove from heat; stir in roast beef and next 4 ingredients.

Bring broth to a boil in a Dutch oven; reduce heat. Add mushroom caps in batches, and simmer each batch 3 minutes. Drain well. Spoon beef mixture evenly into caps. Sprinkle with breadcrumbs, and place on a lightly greased rack in a broiler pan.

Broil stuffed mushrooms 5 1/2 inches from heat for 3 minutes. Garnish, if desired.

Yield: Makes 24 appetizer servings

Answer 3

This one is my famous, and it contains cream cheese! i don't have measurements...I continuously only toss something mutually till interestingly & tastes stable. that's a perfect mixture and those continuously thoroughly disappear each and every time I lead them to! some million/4 lb of bulk sausage, browned a handful of dried cranberries 2 or 3 eco-friendly onions, sliced cream cheese mushroom caps, wiped sparkling mixture the 1st 4 aspects and place a scoopful into each and every mushroom cap. Bake at around 350° till warmed by way of. get exhilaration from!

Answer 4

I get loose sausage like breakfast sausage, fry it up, and drain the grease. Then I add cream of mushroom soup, seasonings like garlic and red pepper, and fill the mushrooms with it. I prefer to put mozzarella cheese on top, place in the oven at 350 degrees and bake until the cheese is melted.

Answer 5

You'll find your Sausage at the bottom...

"Stuffed Mushrooms" - 90 mushrooms

2 lbs. medium mushrooms
1/4 cup butter or margarine
2 tbsp. finely chopped green onion (scallions)
1 clove garlic; minced
1 cup shredded Swiss or Cheddar cheese
1/2 cup dried bread crumbs
2 tbsp. chopped parsley
1/2 tsp. salt

1) Remove stems from mushrooms; chop stems. Set mushroom caps and stems aside.
2) In 10" skillet over medium-high heat, in hot butter, cook mushroom stems, green onion and garlic until tender. Remove skillet from heat; stir in cheese, crumbs, parsley and salt. Preheat oven to 450*.
3) Fill mushroom caps with crumb mixture. Place mushrooms on a jelly-roll pan. Bake 10 minutes or until mushrooms are very hot.
CRAB-STUFFED MUSHROOMS: Prepare as above, but omit cheese. Add 1 (6 oz.) can crabmeat; drained and picked over, 1 beaten egg, 2 tbsp. dry sherry and 2 tbsp. mayonnaise to skillet along with bread crumbs.
ITALIAN-STYLE STUFFED MUSHROOMS: Prepare as above, but substitute 1 cup shredded mozzarella cheese for Swiss cheese. Add 1/2 tsp. basil leaves; crushed, and 1/2 tsp. oregano leaves; crushed, along with bread crumbs. Sprinkle mushrooms with 2 tbsp. grated Parmesan cheese just before baking.
SAUSAGE-STUFFED MUSHROOMS: Prepare as above, but omit butter. Cook 1/2 lb. fresh pork sausage with chopped mushrooms, onion and garlic, stirring to break up meat.