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Sausage Mushroom Nibbles recipe

Sausage Mushroom Nibbles recipe

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A great party nibble. Mushrooms are stuffed with a sausage and cream cheese mixture before getting browned under the grill.

277 people made this

IngredientsServes: 10

  • 225g (8 oz) Italian pork sausage, casings removed and minced
  • 1 (200g) tub cream cheese, softened
  • 1 (250g) punnet mushrooms, stems removed

MethodPrep:20min ›Cook:3min ›Ready in:23min

  1. Preheat the grill.
  2. Place sausage in a large, deep frying pan. Cook over medium high heat until evenly brown. Drain and transfer to a medium bowl.
  3. Blend cream cheese with the sausage. Stuff mushroom caps with the cream cheese and sausage mixture.
  4. Arrange stuffed mushroom caps on a medium baking tray. Grill in the preheated oven 2 to 3 minutes, until lightly browned.

Tip:

If you're looking for a crumbly topping, mix together equal parts of finely grated Parmesan and dried breadcrumbs, then sprinkle over the top of the stuffed mushrooms.

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Reviews & ratingsAverage global rating:(306)

Reviews in English (252)

by Marley_Mom

Very Good...didn't give 5 stars because of the changes I made. I made quite a few and used the smaller bite size mushrooms, 1 lb Ground Hot Italian Sausage and mixed with the 8oz Cream Cheese...the consistency was perfect that way. Seems like it would be too much cream cheese by the recipe. I also chopped some stems and added to the sausage mixture then sprinkled parmesan cheese on top and baked at 400 for about 10 minutes.-05 Sep 2007

by lreeder

I make these all time! I use Jimmy Dean Sage or Spicy sausage. I also put the sausage in a food processer to make the sausage finer. It blends easier with the cream cheese and the mushrooms are easier to stuff. It takes a little longer put worth the effort for presentation.-27 Feb 2007

by APRILSHOWERSKC

I make these for pot lucks and sometimes just for dinner with the family. I also pour some melted butter on top and sprinkle them with colby/jack cheese before putting them in the oven. It makes them moister and creates a pretty marbled look.-20 Dec 2002


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Grilled Mushroom Chorizo Tostadas

It’s Monday. I’m sluggishly writing to you and trying to get back on a normal schedule today. It’s an overcast day in Southern California right after our spring break week and the Easter holiday yesterday. It’s taking a bit of work to re-adjust but I’m trying my best.

Our spring break was spent in San Francisco visiting our favorite places such as the San Francisco Museum of Modern Art, Fisherman’s Warf, Aquarium of the Bay, Chinatown and The Golden Gate Bridge. We even managed to visit Oakland and score some tickets to opening day of the Oakland Athletics. It was a fun filled week and now it’s back to reality.

I’m inundated with catch-up emails today but I was in the mood to share these grilled mushroom and chorizo tostadas I made a few weeks back. They are perfect on a day like today because they can be prepared as a batch for a family of 6-8 in just a few minutes. If you don’t have corn tostadas at hand, they can easily be made with corn tortillas. I love the little charred bits of tortilla because it adds to the overall flavor of these tostadas. The spicy chorizo pairs perfectly well with the earthiness of the cremini mushrooms and the mild cheese flavor. The ingredients are few and simple but the flavor really packs a punch. I love the combination of textures too.

For my vegetarian and vegan friends, the cheese can be replaced with vegan cheese. You just need a bit of the melty cheese base on the tostada to meld the toppings together and keep them in place. The chorizo can be replaced with soy chorizo. Just make sure its broken up in big crumbles when cooked.

Now that spring is officially here and there is more light outside for us to enjoy, these are perfect to enjoy at a cook out. The tostadas can be made over a grill too. It’s quite the meal to enjoy al fresco.


Vegan sausage rolls

Tip the mushrooms into a food processor and pulse until they are very finely chopped. Put half the olive oil in a large frying pan, add the leeks along with a pinch of salt and fry gently for 15 mins or until softened and golden brown. Scrape the leeks out of the pan, into a bowl and set aside to cool a little.

Heat the remaining oil in the pan and fry the mushrooms for 10 mins over a medium heat. Add the garlic, sage, miso and mustard, and fry for a further minute. Leave to cool slightly.

Heat the oven to 200C/180C fan/gas 6. Tip the mushroom mixture into the bowl with the leeks, then add the chestnuts and breadcrumbs. Season, then mix everything together until you have a slightly stiff mixture.

Unravel the pastry on a floured surface, then roll the pastry out so that one side measures 43 cm. Mould the mushroom and leek mixture into a sausage shape down the centre of the pastry, then bring the pastry up around the filling and seal along the seam with a fork. Cut into ten pieces. Lay on a parchment-lined baking sheet and brush each piece with milk. Bake for 25 mins or until deep, golden brown. Leave to cool a little and sprinkle with sesame seeds before serving.


Nibbles + starters

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REGISTRY CLOSE DATE

We ask you to set a close date for your registry in order for us to know when to deliver your gifts. If you like, you can choose a close date a week or more after the event. That way, people who were unable to make a purchase before the event can still choose a gift.


A Note About Sauces

Most of the sauces here can be used for any type of meat. We cooked our sauces and meats on the stovetop. To do so, simply combine all ingredients in a saucepan and bring them to a low boil. Most sauces and meats will be ready after simmering for between 30 minutes and an hour.

For parties, you can prepare the sauce and meat on the stove, then transfer them to a crock pot or chafing dish to keep them warm.

Alternately, put the meatballs and sauce in the crock pot on low for 4 to 6 hours before your event.

1. Basic Meatballs

Homemade meatballs cooking in a pan.

Don’t get me wrong, I’m all for homemade. But when it comes to meatballs, I buy frozen. When you&aposre buying, keep in mind which sauce you&aposre planning to use and whether it&aposd best complement plain or Italian meatballs.

For those who prefer to make their own meatballs, I have included a basic recipe.

Ingredients

  • 1 pound ground beef
  • 1/2 cup dried breadcrumbs
  • 1/3 cup onions, chopped
  • 1/4 cup milk
  • 1 egg
  • 1 teaspoon salt
  • 1/2 teaspoon Worcestershire sauce
  • 1/8 teaspoon black pepper
  • Cooking oil, for browning meatballs

Form the meat into balls one inch in diameter.

Instructions

  1. Combine all ingredients except cooking oil in a bowl and thoroughly combine.
  2. Shape into meatballs, approximately 1 inch in diameter.
  3. Heat oil in skillet. Add meatballs and cook until browned, about 5 to 7 minutes. Drain on paper towel.

First freeze the meatballs in a single layer so that they don&apost stick together. Then you can place them all in a bag for storage.

Freezing Homemade Meatballs for Future Use

It&aposs easy to make a huge batch of meatballs and store for parties or meals:

  1. Freeze the cooked meatballs in a single layer so they don&apost stick together, then place meal-sized potions in freezer bags.
  2. Cook meatballs in sauce from frozen for a quick and easy meal.

Pre heat oven to 190°C / 375°F

Defrost the spinach and drain through a strainer to remove as much excess water as possible. Chop finely.

Sauté the finely chopped onion in a little oil till softened.

On a low heat, add all the ingredients except the Parmesan cheese and egg, stirring to combine.

Remove from the heat then add the Parmesan and the egg making sure all the ingredients are well incorporated. Let this mixture cool before putting on the puff pastry.

Defrost 2 pastry sheets and slice in half so you have 4 rectangles.

Divide the mixture evenly between the sheets, making a line of filling close to the longest edge and roll up. Turn the rolls over so the seam is on the bottom and push down a little to make sure the mixture is even within the rolls.

Cut in half, or thirds, your choice – I like mini ones

Place on a baking tray and brush with an egg wash and sprinkle on some sesame seeds


Nibbles + starters

All messages posted at this site express the views of the author, and do not necessarily reflect the views of the owners and administrators of this site. By registering at this site you agree not to post any messages that are obscene, vulgar, slanderous, hateful, threatening, or that violate any laws. We will permanently ban all users who do so. We reserve the right to remove, edit, or move any messages for any reason.

GIFT WRAPPING

You may choose to have your gifts arrive beautifully wrapped or simply in their original packaging. Some people choose to have their gifts arrive unwrapped for environmental reasons and convenience.

REGISTRY CLOSE DATE

We ask you to set a close date for your registry in order for us to know when to deliver your gifts. If you like, you can choose a close date a week or more after the event. That way, people who were unable to make a purchase before the event can still choose a gift.


Ingredients

  • 300 g / 0.65 lb sweet potato (1 medium)
  • 200 g / 0.45 lb smoked firm cotton (not silken) tofu*
  • 1 garlic clove
  • ½ tsp ground cumin
  • ¼ tsp ground coriander
  • ¼ tsp smoked paprika (more if using natural tofu)
  • ¼ tsp dried thyme
  • ¼ tsp cayenne pepper or chilli, adjust to taste
  • 2 pinches of ground cloves
  • a pinch of ground cinnamon
  • ½ tsp salt, adjust to taste
  • generous grind of black pepper
  • 4 tsp nutritional yeast
  • 1-2 tsp apple cider (white or red) vinegar
  • 2 tsp tomato concentrate
  • 1 heaped cup drained cooked (but not overcooked) chickpeas or cannellini beans (you can take them from a tin)
  • 1 sheet of vegan (gluten-free if needed) puff pastry**
  • 1-2 tbsp unsweetened soy or almond milk, to glaze
  • 1-2 tbsp sesame or poppy seeds, to decorate

Stuffed Mushrooms, Hold the Meat

If you're looking to expand your entertaining repertoire, you can do no better than stuffed mushrooms. Classic and crowd-pleasing, this finger food can even be easily prepped in advance.

While many recipes are bolstered with sausage or bacon, mushrooms are meaty and satisfying enough on their own, so I prefer to make them vegetarian-friendly when making them for a party.

This recipe gets the bulk of its filling from greens (spinach and arugula), but it's not too virtuous-tasting. Savory-sweet sun-dried tomatoes, nutty pine nuts, and sharp red onion pack in ample flavor for a bite that'll please everyone from vegans to the bacon-addicted.