Embrace the culinary delight of creating sausage cornbread stuffed mushrooms, a delectable appetizer or side dish that tantalizes taste buds with its savory flavors and textures. This recipe combines the hearty goodness of sausage, the sweet and savory notes of cornbread, all nestled within tender, meaty mushrooms. It is a symphony of flavors sure to impress your guests and become a favorite dish for any occasion, whether it's a casual party or an elegant dinner gathering. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey to create this scrumptious dish that will surely be a hit!
Here are our top 6 tried and tested recipes!
SAUSAGE & CORNBREAD STUFFED MUSHROOMS RECIPE
Mix breakfast pork sausage and corn bread stuffing for a stuffed mushrooms recipe. Our Sausage & Cornbread Stuffed Mushrooms Recipe is deliciously easy!
Provided by My Food and Family
Categories Home
Time 50m
Yield 20 servings
Number Of Ingredients 5
Steps:
- Heat oven to 450ºF.
- Place wire rack on foil-covered rimmed baking sheet. Place mushrooms, cap sides up, on rack. Bake 15 min. Meanwhile, brown sausage in medium nonstick skillet. Add stuffing mix, water and parsley; mix well.
- Remove mushrooms from wire rack; drain on paper towel-covered plate. Remove and discard foil (with mushroom liquid) from baking sheet.
- Spoon sausage mixture into mushrooms. Return to baking sheet (without rack).
- Bake 10 min. or until heated through.
Nutrition Facts : Calories 45, Fat 2.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 135 mg, Carbohydrate 4 g, Fiber 0 g, Sugar 0 g, Protein 2 g
SAUSAGE STUFFED MUSHROOMS
Steps:
- Preheat oven to 375 degrees F. Spray a rimmed baking sheet with cooking spray and set aside.
- Wipe mushrooms clean with paper towels. Remove stems and dice. Hollow out the caps if necessary. Brush each cap with olive oil.
- In a large skillet over medium heat add 2 tablespoons olive oil and mushroom stems, cook for 1 minute and then add sausage; breaking up any clumps. Saute for 3 minutes. Add the leeks and saute for another 3 minutes or until sausage is completely browned and leeks are tender. Remove from pan and set aside.
- In a medium bowl, combine stuffing mix and hot broth. Let sit for 2 minutes or until slightly softened.
- Stir in browned sausage mixture, sage, garlic, and 2 tablespoons Parmesan into stuffing.
- Fill each mushroom with stuffing mixture and arrange caps on prepared baking sheet. Sprinkle mushrooms with remaining 2 tablespoons of Parmesan.
- Bake in preheated oven for 20 to 25 minutes, or until golden. Serve immediately.
BACON CORNBREAD STUFFED MUSHROOMS
Steps:
- Preheat oven to 350 degrees F.
- Remove the stems from the mushroom caps and reserve the stems for the (Round 2 Bacon Mushroom Quiche).
- In a skillet, over medium heat, add the bacon and cook until crisp. Remove from the pan and set aside on a brown paper bag or paper towels to drain.
- In the same skillet, add the onions and saute until translucent. Stir in the rosemary, and salt and pepper, to taste, and cook for 2 minutes.
- In a small bowl combine the cream cheese with the leftover crumbled corn muffin tops. Stir in the sauteed onion. Finely chop the reserved cooked bacon and stir into cornbread mixture. If the mixture is too dry add a few tablespoons of warm water. Spoon the filling mixture into each mushroom cap. Arrange on a baking sheet and bake until golden brown and crisp on top, about 15 to 20 minutes. Transfer to a serving platter and serve.
SAUSAGE AND MUSHROOM CORNBREAD DRESSING
I learned about corn bread dressing while living in the south for a few years. I decided to combine it with a few of my favorite stuffing ingredients to give it my own spin. -James Schend, Food Editor, Taste of Home
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 9 cups.
Number Of Ingredients 20
Steps:
- Place a 10-in. cast-iron skillet in the oven; preheat to 425°. Whisk together first 5 ingredients. In another bowl, whisk milk, eggs, 1/4 cup olive oil, honey and vinegar; whisk into dry ingredients. Remove skillet from oven; lightly grease with remaining olive oil. Pour in batter. Bake until golden brown, about 15 minutes. Cool 10 minutes; remove from pan to a wire rack to cool completely. , Meanwhile, in a large cast-iron skillet, cook sausage over medium-high heat, crumbling meat, until no longer pink. Remove and drain. In same skillet, cook mushrooms, celery and onion until onion is tender, about 5 minutes. Crumble cornbread into a large bowl; stir in sausage, mushroom mixture and remaining ingredients. Transfer to a greased 13x9-in. baking dish. Refrigerate, covered, at least 8 hours. , Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake, uncovered, until top is browned and mixture is set, 40-45 minutes.
Nutrition Facts : Calories 276 calories, Fat 13g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 592mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 11g protein.
SAUSAGE STUFFED MUSHROOMS
This Johnsonvillle recipe is a must for mushroom fans! The taste of Johnsonville Italian Sausage pairs well with cream cheese, Parmesan cheese, lemon and garlic to create a dish that's bound to please! These stuffed mushrooms are perfect for an appetizer when you're entertaining family and friends.
Provided by From the Kitchen at Johnsonville Sausage
Categories Trusted Brands: Recipes and Tips
Time 55m
Yield 48
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- In a skillet, cook and crumble sausage over medium heat until no longer pink and lightly browned; drain.
- Remove and discard stems from mushrooms. Arrange mushroom caps on foil-lined baking sheets.
- In a bowl, combine cooked sausage, bread crumbs, cream cheese, garlic, parsley and lemon juice. Stir until blended.
- Carefully spoon sausage mixture into mushroom caps. Sprinkle with cheese. Bake until mushrooms are tender and lightly browned, 14 to 16 minutes.
Nutrition Facts : Calories 60.2 calories, Carbohydrate 1.9 g, Cholesterol 12.7 mg, Fat 4.7 g, Fiber 0.3 g, Protein 2.9 g, SaturatedFat 2.1 g, Sodium 118.6 mg, Sugar 0.5 g
EASY SAUSAGE STUFFED MUSHROOMS
We have these at most of our neighborhood gatherings. Everyone always asks for them.
Provided by DRFHRLAW
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 45m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Hollow out each mushroom cap, reserving scrapings.
- Heat a skillet over medium-high heat. Cook and stir sausage, onion, and reserved mushroom scrapings in hot skillet until sausage is browned and cooked through, 4 to 6 minutes. Drain and discard grease; return sausage mixture to skillet.
- Stir 3 ounces Parmesan cheese, bread crumbs, garlic, and parsley into sausage mixture. Cook and stir until heated through, 3 to 5 minutes.
- Stuff each mushroom cap with sausage mixture and place on a baking sheet.
- Bake stuffed mushrooms in the preheated oven for 12 minutes. Sprinkle remaining 1 ounce Parmesan cheese over mushrooms and bake until mushrooms are cooked through and cheese is melted and bubbling, about 3 minutes.
Nutrition Facts : Calories 148.3 calories, Carbohydrate 4.9 g, Cholesterol 28.7 mg, Fat 9.7 g, Fiber 0.7 g, Protein 10.7 g, SaturatedFat 4 g, Sodium 423.6 mg, Sugar 1.3 g
Tips:
- Choose the right mushrooms. White button mushrooms are the most common type used for stuffing, but you can also use cremini or portobello mushrooms. Look for mushrooms that are firm and have a smooth, even surface.
- Remove the stems. Use a sharp knife to remove the stems from the mushrooms. You can save the stems for use in other dishes, such as soups or stews.
- Hollow out the mushrooms. Use a melon baller or a small spoon to hollow out the center of the mushrooms. Be careful not to go all the way through the bottom of the mushroom.
- Cook the stuffing before stuffing the mushrooms. This will help to prevent the stuffing from becoming soggy. You can cook the stuffing in a skillet over medium heat, or you can bake it in the oven at 350 degrees Fahrenheit for 15-20 minutes.
- Stuff the mushrooms. Spoon the stuffing into the hollowed-out mushrooms. You can mound the stuffing on top of the mushrooms, or you can press it down into the center.
- Bake the stuffed mushrooms. Bake the stuffed mushrooms at 350 degrees Fahrenheit for 20-25 minutes, or until the mushrooms are tender and the stuffing is heated through.
- Serve the stuffed mushrooms. Stuffed mushrooms can be served as an appetizer, a side dish, or a main course. They can be served hot or cold.
Conclusion:
Sausage cornbread stuffed mushrooms are a delicious and versatile dish that can be enjoyed by people of all ages. They are easy to make and can be tailored to your own personal preferences. Whether you like your stuffing spicy or mild, cheesy or savory, there is a sausage cornbread stuffed mushroom recipe out there for you. So next time you are looking for a quick and easy appetizer or side dish, give sausage cornbread stuffed mushrooms a try.
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