Stuffed Mushrooms with Cream Cheese Sausage – WellPlated.com


Sausage stuffed with mushrooms Will always remind me of my grandma Dorothy.No matter how many she made (in my opinion hundreds), our whole family ate it all all.

Simple sausage stuffed mushroom breadcrumbs

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Stuffed mushrooms are That An appetizer.

No matter how much you make, this is how many people will eat!

Today’s cream sausage stuffed with mushrooms is my interpretation of Dorothy’s famous original work.

  • Their specialty is grated Italian turkey sausage (of course, you can use regular sausages like grandma if you want), a generous amount of grated Parmesan cheese, and the key ingredient for any good holiday spread, cream cheese.
  • I added some twists of my own to this recipe, such as sherry vinegar, to make sausage cream cheese fillings popular.
Sausage stuffed mushrooms with herbs

I admire my grandmother’s independent thinking and ambition (more rare in her generation), so I think she will agree to my repair.

Feel free to use this recipe as a starting point, and then make them your own too!

Sausage stuffed mushrooms served on wooden tray

How to make sausage stuffed mushrooms

This recipe leans more towards sausage than breadcrumbs, which is one of my favorite things.

  • More sausages means every bite is worth the money-these are sausage After all, it is stuffed mushrooms. (Also, if you have someone looking for a sausage stuffed mushroom keto version at your party, you can send them this way).
  • A bit of cream cheese gives them the right amount of richness without having to fill everyone up before the meal.

Stuffed mushrooms with cream cheese sausage is one of the best appetizer recipes to make in advance.

I have provided you with a lot of tips to do it in advance below.

Cream Cheese Sausage Stuffed Mushrooms

These ingredients

  • Baby bella mushroom. Although I love Cheese Mushroom Crisp BitesNothing can make the crowd more happy than stuffed mushrooms. Little bella mushrooms are firmer and more delicious than white mushrooms. They are almost meaty, which makes them irresistible.

Mushroom exchange

If your grocery store only has Portobello mushrooms, you can make sausage stuffed Portobello mushrooms. Follow the instructions to prepare and fill the mushrooms. Since they are much larger, Portobello mushrooms may only take a few minutes in the oven.

  • Italian sausage. Italian turkey or chicken sausage adds a subtle Italian flavor and delicious protein to the mushrooms.

Replacement prompt

You can use sweet or spicy Italian sausage in this recipe. If I want to double the recipe for a large group of people, I usually like to make some spicy sausage stuffed mushrooms and some sweet sausage stuffed mushrooms to suit everyone’s taste.

  • vinegar. Gives fillings acidity and pop. Both red wine vinegar and sherry vinegar work here.
  • Green onions. Added a little austerity and freshness.
  • Detritus. Italian seasoned breadcrumbs are very delicious in this filling. Italian seasoning gives you a good start in flavor.
  • Cream cheese. The secret of fantastic cream filling.
  • Parmesan cheese. Salty, cheese-flavored, tastes Italian at home.
  • yolk. Helps to provide filling structure and set in the oven.

direction

  1. Wipe the outside of the mushrooms clean. Remove and chop the stems.
The sausage turns brown in the pan
  1. Fry the sausage to brown and cut it into small pieces.
Sausages, mushrooms and spices in a frying pan
  1. Stir in mushroom stems, vinegar, salt and pepper.
Stuffing sausage stuffed mushrooms in a pan
  1. Add shallots, garlic and breadcrumbs.
Cream cheese and parmesan in a bowl
  1. Combine the cream cheese, eggs, and Parmesan cheese in a bowl.
Delicious appetizers in a full bowl
  1. Add the sausage mixture.
Make a simple stuffed mushroom appetizer in a baking dish
  1. Fill each mushroom cap with a spoon. Put the stuffed mushrooms in the baking dish.
Sausage stuffed mushrooms in a baking dish
  1. Bake at 350 degrees Fahrenheit for 20 minutes. Let cool, then put fresh parsley on top and enjoy!

Advance tips for easy entertainment

  • go ahead. If you want to be one step ahead of your sausage stuffed mushrooms, here are some tips:
    • Up to 3 months in advance, fry the sausages to brown according to the instructions in the recipe. Let it cool completely, then freeze it in an airtight freezer-safe storage container or zipper bag. One day before you complete the recipe, let the sausage thaw in the refrigerator overnight.
    • Up to 3 months in advance, follow the instructions to prepare the recipe until the baking step. Place the unroasted stuffed mushrooms on a baking sheet and freeze until solid. Freeze the mushrooms in an airtight, freezer-safe storage container. Follow the instructions to bake directly from the freezer, adding a few more minutes if needed.
    • Stuffed mushrooms can be made up to 1 day in advance and reheated the next day. Put them in an airtight storage container and refrigerate.
    • Up to 6 hours in advance, follow the instructions to prepare the recipe until the baking step. Cover and refrigerate the stuffed mushrooms in the baking dish until you are ready to bake.
  • Store. Keep the mushrooms in an airtight container and refrigerate for up to 3 days.
  • Reheat. Reheat leftovers in a baking dish in a 350°F oven or microwave.

Remaining thoughts

Leftover sausage stuffed mushrooms are never something in my house, but if you find yourself lucky enough to have some, here are some suggestions:

  • Cut the mushrooms into cubes and toss them into the spaghetti Garlic Pasta.
  • They are also delicious when mixed with farro or couscous.
  • Use diced stuffed mushrooms as a topping to take pizza night to the next level (my Whole Wheat Pizza Dough Is a delicious base).
Two plates of sausage stuffed mushrooms

What goes with stuffed mushrooms

Recommended tools for making this recipe

  • Bakeware. This beautiful baking pan has enough space for mushroom filling.
  • Non-stick pan. Very suitable for browning sausages.
  • Mixing bowlThe set has nine different bowl sizes to help you prepare any recipe.

Best bakeware

Beautiful, high-quality and very useful. This baking dish is like an appetizer dream, Casserole, pasta,there are more.

Simple sausage stuffed mushroom breadcrumbs

Did you make this recipe?

Let me know what you think!

Leave a rating in the comments below and let me know that you like this recipe.

Taking these sausage stuffed mushrooms out of the oven and sharing them with friends brought me back to my grandmother’s happy and spacious kitchen.

I hope they also become part of your precious holiday memories.

Frequently asked questions

Why is my sausage stuffed with mushrooms soggy?

Since the mushrooms are not cooked before filling, they release liquid when they are roasted (cooking is a method of removing moisture from the filled mushrooms), but once they are transferred to a plate, they should not be wet . If they are still soggy after being removed from the pan, they are probably over-baked.

How many mushrooms should I make per person?

Although this depends largely on how many different appetizers you offer, I recommend planning about 2-3 mushrooms per person.

If you end up with leftovers (you are lucky!), please check out my leftover ideas in the blog post above.

How can I adjust my diet for different diets?

For those without dairy products, you can make cheese-free sausage stuffed mushrooms. Replace cream cheese with tofu cream cheese without dairy products, and use nutritional yeast instead of Parmesan cheese.

To make gluten-free stuffed mushrooms, use gluten-free breadcrumbs.

  • 32 ounce Whole baby bella mushrooms (Look for the larger side, easier to fill)
  • 1 Spoon Extra virgin olive oil
  • 1 lb Italian turkey or chicken sausage Sweet or hot
  • 1/2 Spoon Sherry vinegar or red wine vinegar
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon black pepper powder
  • 4 Green onions Chopped
  • 2 clove garlic minced
  • 1/4 Cup Italian seasoned breadcrumbs
  • 4 ounce Low-fat cream cheese Soften to room temperature
  • 1 Large egg yolk
  • 2/3 Cup Grated parmesan cheese
  • Chopped fresh parsley

  • Put a shelf in the center of the oven. Preheat the oven to 350 degrees Fahrenheit. Wipe off the outside of the mushroom with a paper towel. Remove and chop the stems. Put the lid aside.

  • Heat oil in a large nonstick pan over medium heat. Fry the sausages until cooked through and break the meat into small pieces with a sturdy spoon (it is a bit painful to break the sausages into small pieces-once I cut the pieces into small pieces, sometimes I use a potato masher to separate them further) . This will take about 8 minutes.

  • Add mushroom stems, vinegar, salt and pepper to a frying pan. Cook until the stems are soft, about 4 minutes.

  • Add shallots, garlic and Italian breadcrumbs. Set aside to cool.

  • In a large bowl, use a fork to mix the cream cheese, egg yolk, and Parmesan cheese until well combined.

  • Stir in the sausage mixture.

  • Using a spoon, fill each mushroom cap generously so you can form a mound on it. Place them in a large enough baking pan and place them tightly in one layer (they will touch at the edges).

  • Bake the stuffed mushrooms until brown and the fillings are cooked through, about 20 minutes. Some liquid may ooze; just leave it in the pot.

  • Transfer to a plate and let cool for at least 5 minutes. Sprinkle with fresh parsley. Enjoy warmth or room temperature.

  • Take the lead: If you want to take advantage of sausage stuffed mushrooms, here are some tips:
    • Up to 3 months in advance, fry the sausages to brown according to the instructions in the recipe. Cool completely, then freeze it in a sealed freezer-safe storage container or zipper bag. One day before you complete the recipe, let the sausage thaw in the refrigerator overnight.
    • Up to 3 months in advance, follow the instructions to prepare the recipe until the baking step. Place the unroasted stuffed mushrooms on a baking sheet and freeze until solid. Freeze the mushrooms in an airtight, freezer-safe storage container. Follow the instructions to bake directly from the freezer, adding a few more minutes if needed.
    • Stuffed mushrooms can be made up to 1 day in advance and reheated the next day. Put them in an airtight storage container and refrigerate.
    • Up to 6 hours in advance, follow the instructions to prepare the recipe until the baking step. Cover and refrigerate the stuffed mushrooms in the baking dish until you are ready to bake.
  • Store: Store the mushrooms in an airtight container and refrigerate for up to 3 days.
  • Reheat: Reheat leftovers in a baking dish in a 350°F oven or microwave.

service: 1(42 in total)Calories: 42Kcalcarbohydrate: 2Gprotein: 3Gfat: 2GSaturated fat: 1GPolyunsaturated fats: 1GMonounsaturated fat: 1Gcholesterol: 13MilligramsPotassium: 133Milligramsfiber: 1Gsugar: 1GVitamin A: 63international unitVitamin C: 4Milligramscalcium: 31Milligramsiron: 1Milligrams

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