CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

LEEK AND SAUSAGE STUFFED MUSHROOMS

Shelly's
recipe box

Printview my recipes
this recipe viewed 14 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Stuffed Mushrooms
    Prep Time:       Cook Time:       Total Time:  

1/2 loaf white bread, diced
2 tablespoons olive oil
1/2 pounds mild Italian sausage, removed from casings
2 cloves garlic, minced
1/2 cups chopped leeks
1 tablespoon fresh thyme
1 1/2 teaspoons fresh chopped sage
2 tablespoons unsalted butter
1 cup chicken stock + more as needed
salt & pepper to taste
6-8 medium sized portabello mushrooms caps, stems removed
1/4 cup freshly grated Parmesan cheese

Preheat oven to 375 degrees.

Place the diced bread into a large container for mixing. Drizzle bread with olive oil, toss to coat and transfer bread onto a large cookie sheet. Bake in preheated oven for 20 minutes or until toasted. Transfer toasted bread to a large bowl for mixing. When bread has finished toasting, lower the heat to 350 degrees and keep the oven turned on.

Meanwhile, in a large skillet over medium high heat, crumble mild Italian sausage into the pan. Add minced garlic and leeks. Sauté until sausage has browned and leeks have softened.

Add the sausage and leek mixture into the bowl with the bread. Pour in the chicken stock and mix until the chicken stock is all absorbed. Season with salt and pepper to taste.

With clean hands, carefully form a ball of stuffing, slightly smaller than the entire diameter of the mushroom caps. Place the ball of stuffing in the center of each mushroom cap and carefully flatten down to fill the entire mushroom cap with stuffing. Repeat until all the mushroom caps have been stuffed. Sprinkle the tops of the mushroom caps with Parmesan cheese.

Place the stuffed mushrooms onto a parchment lined baking sheet. Bake uncovered in the 350 degree oven for 20-25 minutes until tops have browned. Remove from oven and serve hot.


Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Spinach And Sausage Stuffed Mushroomsspinach And Sausage Stuffed Mushrooms
   by sgre52160



1 (12 oz) pkg Stouffer’s frozen spinach souffle, defrosted 2 tbsp butter 3 tbsp chopped onion 3/4 cup water 2 1/2 cups herb seasoned stuffing (not crouton style) 1/2 lb bulk Italian sausage, th




Sausage Stuffed Mushrooms V
   by sgre52160



1 1/2 lb button mushrooms, stems removed and chopped 1/4 cup plus 1 tsp olive oil 6 oz hot and sweet Italian sausages 1/4 cup finely chopped yellow onions 2 tbsp finely chopped green bell pepper a




Sausage-stuffed Mushrooms Iii
   by sgre52160



12 to 15 large fresh mushrooms 2 tbsp butter, divided use 2 tbsp chopped onion 1 tbsp lemon juice 1/3 tsp dried basil Salt & pepper to taste 4 oz bulk Italian sausage 1 tbsp chopped fresh parsl




Sausage-stuffed Mushrooms Iv
   by sgre52160



3 Italian hot sausages, casings removed 1 1/2 tsp dried oregano 1 cup freshly grated Parmesan cheese 1/2 tsp Worcestershire sauce 1/2 tsp garlic powder 1 (8 oz) pkg cream cheese, softened 1 lar




*sausage Stuffed Mushrooms* I
   by sgre52160



24-32 large mushrooms, wiped clean 1 lb Italian sausage, hot or mild 1 small onion, minced 1/2 cup parmesan cheese 1/4 cup seasoned bread crumbs 1 tsp minced fresh garlic 1 tsp fresh chopped par





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.