Tag: mushroom

3 Cheese Sausage Stuffed Mushrooms

Categories Recipes1 Comment on 3 Cheese Sausage Stuffed Mushrooms

Whether you’re in need of a fun dinner party appetizer or a flavorful light weeknight meal, these 3 Cheese Sausage Stuffed Mushrooms will bring the restaurant experience to your table!  My husband was inspired to create this recipe after sampling a variety of delicious stuffed mushrooms from local eateries and, luckily, his version is oh-so-easy to make at home!

The filling is crispy, cheesy, and herby, perfectly complimenting the mushrooms!

COOKING & STORAGE NOTE: If the mushrooms will not all be eaten the day of cooking, I highly recommend storing the stuffed, but uncooked, mushrooms sealed in the refrigerator.  The leftovers are much more delicious when they are baked fresh (rather than reheating the fully cooked version)!

Main Supplies Needed:

  • Paper Towels
  • A Cheese Grater
  • A Large Bowl
  • Knife + Cutting Board
  • A Baking Sheet
  • Aluminum Foil

Servings: 15 Mushrooms

Ingredients:

MUSHROOMS

  • 15 Large** Baby Bella Mushrooms, stems removed

FILLING

  • 1/4 Cup Shredded Asiago
  • 1/2 Cup Shredded Gruyere
  • 2 Tablespoons Finely Grated Parmesan
  • 1/2 Cup Panko Breadcrumbs
  • 4 Tsp Fresh Finely Chopped Tarragon
  • 2 Bilinski’s Mushroom Chicken Sausage Links, or equivalent, very finely chopped
  • 2 Tsp + 1 Tsp Extra Virgin Olive Oil, divided, plus extra for drizzling
  • 2 Garlic Cloves, crushed
  • Black Pepper, to taste
  • 1/2 Tsp Red Pepper Flakes

TO SERVE

  • Extra Fresh Tarragon & Finely Grated Parmesan, generous garnishes
  • Sea Salt, to taste

**While there is always a large variety of mushroom shapes and sizes, the starting weight of our batch of mushrooms before de-stemming was approximately 1.5 lbs.

Directions:

PREP

Preheat the oven to 400º

Wash, de-stem, and gently blot the mushrooms dry, setting them aside

Shred/grate the cheeses and place them into a large bowl

Add the breadcrumbs into the bowl

Chop the tarragon and add that into the bowl as well

CREATE THE FILLING

Stir together the cheeses, breadcrumbs, and tarragon

In a pan, heat the 2 tsp of olive oil over medium heat

Add the sausage bits and cook for 5 minutes

Add in the crushed garlic, and cook for one additional minute, stirring frequently

Let the sausage/garlic mixture cool

Stir the sausage/garlic mixture into the bowl with the cheeses, breadcrumbs, and tarragon

Then stir in the red pepper flakes along with a dash of black pepper

Stir in the 1 tsp of olive oil

STUFF THE MUSHROOMS

Line a baking sheet with aluminum foil and place the mushrooms on top

Drizzle each one with olive oil

Disperse the filling evenly inside the mushrooms, densely packing it into each one

Drizzle each one again with olive oil

BAKE

Bake for 18-20 minutes

When ready, they will be sizzling and the topping will have crisped

GARNISH & SERVE

Sprinkle each finished mushroom with a generous garnish of chopped fresh tarragon and finely grated parmesan

Serve warm

Add sea salt to taste if desired

Enjoy!

Have extra chicken sausages to use up?  They’re great in pasta with some of my Nut-Free Pesto!

Egg, Spinach, & Mushroom Pasta

Categories Recipes, Sides2 Comments on Egg, Spinach, & Mushroom Pasta

If you love cheese, eggs, and veggies, you cannot go wrong with this easy Egg, Spinach, & Mushroom Pasta!  From the red pepper and garlic to the salty eggy coating to the cheesy bites of mushroom, this simple dinner is a winner when you need a tasty weeknight meal.

While this combination is inherently vegetarian, you could easily add in a meat option such as traditional or chicken sausages.  You could also keep it vegetarian but add some extra protein with veggie sausages as well.  It works perfectly as a side or light main meal as it is, and can be transformed into a heartier main meal with this optional addition!

Servings: 4 Mains or 8 Sides

Ingredients:

  • 12 oz Pasta Of Choice
  • 3 Tablespoons Extra Virgin Olive Oil
  • 1 Teaspoon Minced Garlic
  • 2.5 Cups Diced Baby Bella Mushrooms
  • 5 oz Baby Spinach
  • 4 Eggs
  • 2 Slices Mozzarella Cheese
  • Sea Salt and Black Pepper, To Taste
  • Red Pepper Flakes, To Taste
  • 1 Tsp Dried Basil
  • Parmesan for serving

Directions:

Prep by mincing the garlic with a press, dicing the mushrooms, and measuring the spinach 

Boil water to prepare to cook the pasta according to package instructions

While the water is boiling and the pasta cooks, add 2 tablespoons of the olive oil and the garlic to a large wok or skillet and warm up the garlic on medium heat

Add in a few red pepper flakes, to taste

Add in the mushrooms and spinach, and cook until the veggies are done to your liking

Turn the heat down to low

Scramble the eggs in a bowl and set aside

Just before draining the finished pasta, take out about 2 spoonfuls of the boiling water and mix it into your scrambled eggs

Drain and rinse the pasta, then add it into the veggie mix and coat evenly, adding in the third tablespoon of olive oil as well to keep it from sticking

Add in salt and black pepper to taste, the basil, as well as another pinch of red pepper flakes

(I would recommend starting with less red pepper and having more available for serving so that you don’t accidentally add more than you’d like)

Add the scrambled egg mixture, tossing the pasta mix continuously for a minute or two, or until the eggs are cooked to your liking

Tear up the cheese slices and mix in until melted evenly

Taste test to determine if additional salt, pepper, or red pepper flakes are needed

Serve with parmesan cheese along with extra salt, black pepper, and red pepper flakes to taste

Enjoy!

[Leftovers can be stored in an airtight container in the refrigerator.]

Love eggy pastas?  Try my Egg & Sausage Carbonara!

Pumpkin Mushroom Pasta

Categories Recipes, SidesLeave a Comment on Pumpkin Mushroom Pasta

This Pumpkin Mushroom Pasta is the perfect way to enjoy your favorite autumn flavors year-round and can easily be whipped up on a busy weeknight!  It can function as either a vegetarian main course or as a side dish.  I used a traditional Italian durum wheat pasta, but feel free to use whatever type you like if you are gluten free or have other preferences!

Servings: Approx. 3 

Ingredients:

  • 16 oz Baby Bella Mushrooms
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 Tbsp Unsalted Butter
  • 3/4 Cup Half and Half
  • 3/4 Tsp Sea Salt
  • Black Pepper, (about 10 rotations from the grinder)
  • 1/4 Tsp Garlic Powder
  • 1 Pinch Ground Nutmeg
  • 1 15 oz Can Pumpkin Puree
  • 1 Tsp Saigon Cinnamon
  • 1.5 Tsps Light Brown Sugar
  • 7 Tsps Finely Chopped Fresh Sage
  • 13 oz Pasta Of Choice
  • Additional Sea Salt And Black Pepper For Topping/Serving 

Directions:

In a medium/large-sized pan, add the extra virgin olive oil and mushrooms

Cook the mushrooms on medium heat until thoroughly tender and brown

Set the mushrooms aside

In a wok, or vessel of similar size, turn the heat to a low-medium setting and melt the butter

Add in the half and half and stir until well blended

Stir in the sea salt, black pepper, garlic powder, and nutmeg

Turn the heat down to low

Stir in the pumpkin puree

Add in the saigon cinnamon and brown sugar

Mix in the cooked mushrooms

Add in the sage

Prepare your pasta

Add the cooked pasta into the wok and mix evenly in the sauce

Add additional sea salt and black pepper liberally (to taste) when serving

Enjoy!

[Leftovers can be stored sealed in the refrigerator.]

Ingredient recommendations linked!

In the mood for more pasta?  Try this Egg, Spinach, & Mushroom Pasta!