sausage stuffed mushrooms #CaptainsTable
Sausage stuffed mushrooms #CaptainsTable takes around 50 minutes from beginning to end. This hor d'oeuvre has 93 calories, 4g of protein, and 8g of fat per serving. For 45 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 20. 105 people were impressed by this recipe. It is brought to you by Jelly Toast Blog. It is a good option if you're following a ketogenic diet. Head to the store and pick up breakfast sausage, panko bread crumbs, kosher salt, and a few other things to make it today. Overall, this recipe earns a not so super spoonacular score of 14%. If you like this recipe, you might also like recipes such as Sausage Stuffed Mushrooms, Sausage-Stuffed Mushrooms, and Sausage Stuffed Mushrooms.
Servings: 20
Preparation duration: 20 minutes
Cooking duration: 30 minutes
Ingredients:
12 oz sweet breakfast sausage, casings removed (I used brown sugar and honey sausage)
3 oz cream cheese
2 Tablespoons extra virgin olive oil
Kosher salt and black pepper
mushroom stems, chopped
20 stuffer sized mushrooms (2 - 14oz packages), stems and caps separated
1/4 cup seasoned panko bread crumbs
2 Tablespoons parmesan cheese, grated
pinch of crushed red pepper flakes
1 shallot, minced
2 Tablespoons Captain Morgan Original Spiced Rum
Equipment:
bowl
frying pan
wooden spoon
baking pan
Cooking instruction summary:
Directions:Preheat oven to 450 degrees.Place mushroom caps in the bottom of a large bowl. Drizzle with 2 tablespoons olive oil and 3 tablespoons Captain Morgan Original Spiced Rum. Sprinkle with salt and pepper and toss to coat mushroom caps well. Allow to marinate while preparing the filling.Heat a large non-stick skillet over medium heat and add remaining olive oil. Add shallots and chopped mushroom stems, sautéing until beginning to soften. Add sausage and cook until browned, breaking it apart with a wooden spoon. Sprinkle in crushed red pepper and stir. Add remaining rum and bring to a simmer, allowing the rum to reduce down by half. Stir in cream cheese and cook until cheese has melted into the filling mixture. Stir in parmesan cheese and bread crumbs, season with salt and pepper and remove from heat.Spoon filling into mushroom caps and place in baking dish, or large cast iron skillet. Bake for 30 minutes or until mushrooms are cooked through and filling is golden. Enjoy!
Step by step:
1. Place mushroom caps in the bottom of a large bowl.
2. Drizzle with 2 tablespoons olive oil and 3 tablespoons Captain Morgan Original Spiced Rum. Sprinkle with salt and pepper and toss to coat mushroom caps well. Allow to marinate while preparing the filling.
3. Heat a large non-stick skillet over medium heat and add remaining olive oil.
4. Add shallots and chopped mushroom stems, sautéing until beginning to soften.
5. Add sausage and cook until browned, breaking it apart with a wooden spoon. Sprinkle in crushed red pepper and stir.
6. Add remaining rum and bring to a simmer, allowing the rum to reduce down by half. Stir in cream cheese and cook until cheese has melted into the filling mixture. Stir in parmesan cheese and bread crumbs, season with salt and pepper and remove from heat.Spoon filling into mushroom caps and place in baking dish, or large cast iron skillet.
7. Bake for 30 minutes or until mushrooms are cooked through and filling is golden. Enjoy!
Nutrition Information:
covered percent of daily need
