↞ recipe box start page
Category: Stuffed Mushrooms
Prep Time: Cook Time: Total Time:
(Makes 12 stuffed mushrooms, serves about 4)
Olive oil
3 sweet Italian sausage links, casings removed
1/2 small onion, finely diced
6 ounces (a little less that half a loaf) French bread, finely cubed
1/4 cup dried apples, chopped
6 fluid ounces chicken stock, warm
2 1/2 tablespoons unsalted butter, melted
1 tablespoon flat-leaf parsley, chopped
2 teaspoons fresh thyme leaves, chopped, divided use
2 teaspoons honey
1/4 teaspoon Italian seasoning
1/2 cup grated Vermont cheddar (or any extra sharp, white cheddar), divided use
• Salt
• Freshly cracked black pepper
12 mini portobello mushrooms, stems removed and gills scraped out
-Preheat the oven to 400, and line a baking sheet with foil.
-Place a medium-size saute pan over medium-high heat, and drizzle in about 1 tablespoon of olive oil; add the sweet Italian sausage into the hot pan, and break it up into as fine a crumble as possible while it browns for a few moments; once browned, remove the sausage from pan, and set aside; leave the heat on the pan.
-Next, add the diced onion into the same hot pan, and saute it in the drippings for a couple of minutes until golden-brown; set aside for a moment.
-To make the stuffing, add the finely cubed French bread into a medium-size bowl; next, add in the browned and crumbled sausage, the sauteed onion, the dried apples, the chicken stock, the melted butter, the parsley, 1 teaspoon of the fresh thyme leaves, the honey and the Italian seasoning; using your hands, mix the stuffing together very well to incorporate the ingredients; next, add in ¼ cup of the grated Vermont cheddar along with a pinch of salt and black pepper, and once again incorporate those into the stuffing, well.
-To stuff the mushrooms, first drizzle a little olive oil over each of them, along with a pinch of salt and black pepper; next, stuff each cap with about 2-3 tablespoons worth of the stuffing, or enough so that it overflows a little above the top of the mushroom cap, and drizzle just a touch more olive oil over, and bake for about 25 minutes until mushrooms are tender and the stuffing warm; to finish the mushrooms, sprinkle over each one a little of the remaining ¼ cup of Vermont cheddar, and place back into the oven for a few minutes more to melt the cheese.
-To serve, plate the mushrooms and top each of them with a sprinkle of the remaining 1 teaspoon of fresh thyme leaves.
view more member recipes
Stuffed Mini Portobello Mushrooms with an Herbed, Sweet Italian Sausage, Dried Apple and Vermont Cheddar Stuffing
view my recipes
print
save
Category: Stuffed Mushrooms
Prep Time: Cook Time: Total Time:
(Makes 12 stuffed mushrooms, serves about 4)
Olive oil
3 sweet Italian sausage links, casings removed
1/2 small onion, finely diced
6 ounces (a little less that half a loaf) French bread, finely cubed
1/4 cup dried apples, chopped
6 fluid ounces chicken stock, warm
2 1/2 tablespoons unsalted butter, melted
1 tablespoon flat-leaf parsley, chopped
2 teaspoons fresh thyme leaves, chopped, divided use
2 teaspoons honey
1/4 teaspoon Italian seasoning
1/2 cup grated Vermont cheddar (or any extra sharp, white cheddar), divided use
• Salt
• Freshly cracked black pepper
12 mini portobello mushrooms, stems removed and gills scraped out
-Preheat the oven to 400, and line a baking sheet with foil.
-Place a medium-size saute pan over medium-high heat, and drizzle in about 1 tablespoon of olive oil; add the sweet Italian sausage into the hot pan, and break it up into as fine a crumble as possible while it browns for a few moments; once browned, remove the sausage from pan, and set aside; leave the heat on the pan.
-Next, add the diced onion into the same hot pan, and saute it in the drippings for a couple of minutes until golden-brown; set aside for a moment.
-To make the stuffing, add the finely cubed French bread into a medium-size bowl; next, add in the browned and crumbled sausage, the sauteed onion, the dried apples, the chicken stock, the melted butter, the parsley, 1 teaspoon of the fresh thyme leaves, the honey and the Italian seasoning; using your hands, mix the stuffing together very well to incorporate the ingredients; next, add in ¼ cup of the grated Vermont cheddar along with a pinch of salt and black pepper, and once again incorporate those into the stuffing, well.
-To stuff the mushrooms, first drizzle a little olive oil over each of them, along with a pinch of salt and black pepper; next, stuff each cap with about 2-3 tablespoons worth of the stuffing, or enough so that it overflows a little above the top of the mushroom cap, and drizzle just a touch more olive oil over, and bake for about 25 minutes until mushrooms are tender and the stuffing warm; to finish the mushrooms, sprinkle over each one a little of the remaining ¼ cup of Vermont cheddar, and place back into the oven for a few minutes more to melt the cheese.
-To serve, plate the mushrooms and top each of them with a sprinkle of the remaining 1 teaspoon of fresh thyme leaves.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Italian Sausage Stuffed Portobello Mushrooms With Herb Parmesan Cream Sauce
by sgre52160
Stuffing 4 large portobello mushrooms, stems & gills removed 1 lb Italian sausage 1 tsp fresh Italian parsley, chopped 1 tsp fresh basil, chopped 1 clove garlic, chopped 1 cup garlic croutons, f
by sgre52160
Stuffing 4 large portobello mushrooms, stems & gills removed 1 lb Italian sausage 1 tsp fresh Italian parsley, chopped 1 tsp fresh basil, chopped 1 clove garlic, chopped 1 cup garlic croutons, f
Italian Stuffed Sausage Mushrooms
by sgre52160
1 cup ground beef and Italian sausage or a combination of mild and hot Italian sausage Dash of garlic salt 2 tbsp minced onions, grated Romano and mozzarella cheese 1 cup bread crumbs 1 cup water
by sgre52160
1 cup ground beef and Italian sausage or a combination of mild and hot Italian sausage Dash of garlic salt 2 tbsp minced onions, grated Romano and mozzarella cheese 1 cup bread crumbs 1 cup water
Italian Sausage Stuffed Mushrooms Iv
by sgre52160
16 large mushrooms, stems removed and chopped 6 oz sweet Italian sausage, casing removed 1/2 green pepper, diced 1 medium onion, diced 1 clove garlic, minced 3 tbsp olive oil 2 oz pepperoni, dic
by sgre52160
16 large mushrooms, stems removed and chopped 6 oz sweet Italian sausage, casing removed 1/2 green pepper, diced 1 medium onion, diced 1 clove garlic, minced 3 tbsp olive oil 2 oz pepperoni, dic
Italian Sausage Stuffed Mushrooms Ii
by sgre52160
1 tbsp olive oil, on turn of the pan 24 large cremini mushrooms, stems removed and reserved and brushed with damp towel Salt and pepper Stuffing 1 1/2 tsp olive oil, half turn of pan 3/4 lb swe
by sgre52160
1 tbsp olive oil, on turn of the pan 24 large cremini mushrooms, stems removed and reserved and brushed with damp towel Salt and pepper Stuffing 1 1/2 tsp olive oil, half turn of pan 3/4 lb swe
Italian Sausage Stuffed Mushrooms Iii
by sgre52160
1 lb mushrooms stems removed and chopped 2 tbsp oil, divided 1 (3.5 oz) hot Italian sausage, casing removed 1/4 cup finely chopped onion and sweet red or green bell pepper 1 tbsp dried Italian bre
by sgre52160
1 lb mushrooms stems removed and chopped 2 tbsp oil, divided 1 (3.5 oz) hot Italian sausage, casing removed 1/4 cup finely chopped onion and sweet red or green bell pepper 1 tbsp dried Italian bre
view more member recipes
related CDKitchen recipes
Olive Garden Portobello Mushrooms Stuffed With Italian Sausage
Jump In The Boat Italian Sausage Sandwiches
Cheesy Chili
Apple Sausage Stuffing
Sausage Stuffed Acorn Squash
Italian Sausage, Peppers and Onions
Herbed Thanksgiving Stuffing
Carrabba's Italian Grill Stuffed Mushrooms
Avocado Stuffed Portobello Mushrooms
Portobello-Smothered Beef Medallions