Tag Archives: sausage stuffed mushrooms

Stuffed Mushrooms

Stuffed Mushrooms
Stuffed Mushrooms

 

 

 

 

 

 

Stuffed Mushrooms

This is another is a small series of my favorite appetizer, the stuffed mushroom.  This recipe is for large cap mushrooms about 10 to a pound.  If you are making more add to the recipe and if you are using smaller caps with longer stems reduce the amount of chopped up stems.

Ingredients for Stuffed Mushrooms

  1. 1# (appox 10 silver dollar size) Mushroom, stems removed
  2. 1 sweet italian sausage link(casing removed)
  3. 1 finely chopped shallot
  4. 1 clove garlic finely chopped
  5. 8 – 10 crushed saltines crackers
  6. 2-3 tbs grated Parmesan cheese
  7. Olive oil
  8. Salt & pepper

Directions for Stuffed Mushrooms

Carefully remove the stems from the mushrooms.  Place them in a small food processor with the shallot and garlic and chop fine. Remove to a bowl.

In the processor now finely chop the saltines and once done remove to a bowl.

Clean by brushing the mushroom caps and lightly cover in Olive oil.  Set aside.

In a frying pan brown the sausage.  Once browned place in the processor and chop finely, put back in the pan and add the shallot and garlic and mushrooms with a little Olive oil and cook until the shallot in wilted and most of the liquid is cooked out of the mushrooms.

Place in a bowl add the saltines and Parmesan and about a teaspoon each of salt and pepper and stir to combine all the ingredients.  If the mixture is too dry to form  a ball add a little more Olive oil.

Using a scoop or teaspoon  stuff the caps with the bread mixture. Place the finished caps into a baking pan.

When ready to cook place in a 400° oven for about 25 – 30 minutes until the caps begin to lightly brown.

Serving suggestions:

For a main course serve with Hollandaise.

 

Here are a few items to help with this recipe:
http://www.amazon.com/Zeroll-Universal-Medium-Disher-Cream/dp/B0002U33QG/ref=as_li_ss_tl?ie=UTF8&qid=1461958025&sr=8-2-fkmr0&keywords=zeroll+assorted+scoops&linkCode=ll1&tag=rantsravesa06-20&linkId=70963daecdcb0953a94e66b06a8ffa37
http://www.amazon.com/Pyrex-Basics-Oblong-Baking-Dishes/dp/B00N1BYMLS/ref=as_li_ss_tl?ie=UTF8&qid=1461958152&sr=8-1&keywords=baking+dish&linkCode=ll1&tag=rantsravesa06-20&linkId=89a8d143bc58a84c123bc3925c9c213b

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

 

Again with the vegetable stuff in my sausage, I don’t get it?

 

Stuffed Mushrooms

Stuffed Mushrooms

Ingredients

  1. 1# (appox 10 silver dollar size) Mushroom, stems removed
  2. 1 sweet italian sausage link(casing removed)
  3. 1 finely chopped shallot
  4. 1 clove garlic finely chopped
  5. 8 - 10 crushed saltine crackers
  6. 2-3 tbs grated Parmesan cheese
  7. Olive oil
  8. Salt & pepper

Instructions

  1. Carefully remove the stems from the mushrooms. Place them in a small food processor with the shallot and garlic and chop fine. Remove to a bowl.
  2. In the processor now finely chop the saltines and once done remove to a bowl.
  3. Clean by brushing the mushroom caps and lightly cover in Olive oil. Set aside.
  4. In a frying pan brown the sausage. Once browned place in the processor and chop finely, put back in the pan and add the shallot and garlic and mushrooms with a little Olive oil and cook until the shallot in wilted and most of the liquid is cooked out of the mushrooms.
  5. Place in a bowl add the saltines and Parmesan and about a teaspoon each of salt and pepper and stir to combine all the ingredients. If the mixture is too dry to form a ball add a little more Olive oil.
  6. Using a scoop or teaspoon stuff the caps with the bread mixture. Place the finished caps into a baking pan.
  7. When ready to cook place in a 400° oven for about 25 - 30 minutes until the caps begin to lightly brown.
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Stuffed Mushrooms and Hollandaise

Stuffed Mushrooms
Stuffed Mushrooms

 

 

 

 

 

 

Stuffed Mushrooms

Stuffed Mushrooms are one of my favorite appetizers as well as a great addition to any hearty main course.  The basic recipe works great as a stand alone dish with hollandaise with a larger mushroom and with a little tweaking makes a great appetizer or hors d’oeuvre.

Unlike a true duxelles this one does not need to completely dry the mushrooms so it is not necessary to wring as much of the moisture out of the stems before cooking.

Ingredients for Stuffed Mushrooms

  1. 2# large mushrooms ( at least silver dollar size)
  2. 1 shallot finely chopped
  3. 1 clove garlic finely chopped
  4. ½# sage sausage
  5. 1 Tbs butter + 2 Tbs melted
  6. 2-3 Tbs olive oil or = amount of heavy cream
  7. 3-4 Tbs grated Parmesan  or Swiss cheese
  8. salt & pepper
  9. Hollandaise sauce :(http://www.rantsravesandrecipes.com/category/sauces-and-gravies/hollandaise-sauce/)

Directions for Stuffed Mushrooms

Gently wash and dry the mushrooms.  Once dry carefully remove the stems and with a small spoon  clean out the cap.

In a food processor finely chop the stems and the shallot and garlic.

In a saute pan with the 1 Tbs of butter, cook the mushroom mixture until soft and almost dry.

In a separate pan cook the sausage. Once cooked drain on paper towel.

Combine the sausage and the mushroom mixture in a bowl.  Add the cheese and then enough oil or cream to make a slightly moist mixture that will hold together without falling apart.  Taste and adjust seasoning.

Preheat oven to 375º.

Brush the caps with the melted butter and place into a baking dish.

Spoon the mixture into the cap cavities so that they are slightly mounded.

Sprinkle a little more cheese on top of each cap, and bake in the center of the oven for about 20-30 minutes until the caps are cooked through and the stuffing is hot and slightly browned on top.

While the caps are cooking prepare the Hollandaise.

To serve, place a small dollop of Hollandaise on a plate where each cap will go and the place the cap on top, this will help stabilize the caps on the plate.  Spoon the sauce over each and serve.  They make a great accompaniment to steak.

For hor d’oeuvre instead of the oil or cream use  a few ounces of softened cream cheese and smaller caps and skip the Hollandaise sauce.

Here are a few items to help make this recipe:
Pyrex Basics Clear Oblong Glass Baking Dishes, 2 Piece Value Plus Pack Set

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

Not really my kind of Hors d’oeuvre, I’m more the bite size pieces of prime rib type!

 

 

Stuffed Mushrooms and Hollandaise

Stuffed Mushrooms and Hollandaise

Ingredients

  1. 2# large mushrooms ( at least silver dollar size)
  2. 1 shallot finely chopped
  3. 1 clove garlic finely chopped
  4. ½# sage sausage
  5. 1 Tbs butter + 2 Tbs melted
  6. 2-3 Tbs olive oil or = amount of heavy cream
  7. 3-4 Tbs grated Parmesan or Swiss cheese
  8. salt & pepper
  9. Hollandaise sauce :(http://www.rantsravesandrecipes.com/category/sauces-and-gravies/hollandaise-sauce/)

Instructions

  1. Gently wash and dry the mushrooms. Once dry carefully remove the stems and with a small spoon clean out the cap.
  2. In a food processor finely chop the stems and the shallot and garlic.
  3. In a saute pan with the 1 Tbs of butter, cook the mushroom mixture until soft and almost dry.
  4. In a separate pan cook the sausage. Once cooked drain on paper towel.
  5. Combine the sausage and the mushroom mixture in a bowl. Add the cheese and then enough oil or cream to make a slightly moist mixture that will hold together without falling apart. Taste and adjust seasoning.
  6. Preheat oven to 375º.
  7. Brush the caps with the melted butter and place into a baking dish.
  8. Spoon the mixture into the cap cavities so that they are slightly mounded.
  9. Sprinkle a little more cheese on top of each cap, and bake in the center of the oven for about 20-30 minutes until the caps are cooked through and the stuffing is hot and slightly browned on top.
  10. While the caps are cooking prepare the Hollandaise.
  11. To serve, place a small dollop of Hollandaise on a plate where each cap will go and the place the cap on top, this will help stabilize the caps on the plate. Spoon the sauce over each and serve. They make a great accompaniment to steak.
  12. For hor d'oeuvre instead of the oil or cream use a few ounces of softened cream cheese and smaller caps and skip the Hollandaise sauce.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://www.rantsravesandrecipes.com/stuffed-mushrooms-hollandaise/

 

 

 If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

copyright © rantsravesandrecipes 2015 all rights reserved