Tag: sweet Italian sausage

Sausage Stuffed Mushrooms

Mushroom lovers will go crazy for these! Stuffed with sausage and mascarpone cheese-what could be bad. This recipe comes from Ina Garten so you know it has to be good! Bake them until nice and crispy and serve these Sausage Stuffed Mushrooms at your next cocktail hour or holiday!

Sausage Stuffed Mushrooms

You may need:

white baking dish

Sausage Stuffed Mushrooms

Ingredients

16 extra-large white mushrooms, caps and stems separated
5 tablespoons, divided
2½ tablespoons medium-dry sherry
¾ pound sweet Italian sausage, casings removed
¾ cup minced scallions, white and green parts (6 scallions)
2 cloves garlic, minced
1 teaspoon kosher salt
½ teaspoon pepper
⅔ cup panko
5 ounces Italian mascarpone cheese
⅓ cup freshly grated Parmesan cheese
2½ tablespoons minced fresh parsley

Instructions

Preheat the oven to 325 degrees.
Trim the mushroom stems and chop them finely. Set aside.
Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and the sherry. Set aside.
Heat the remaining 2 tablespoons of olive oil in a medium skillet over medium heat.
Add the sausage, crumbling it with a wooden spoon.
Cook the sausage for 8 to 10 minutes till browned.
Add chopped mushroom stems for 4 more minutes.
Stir in the scallions, garlic, salt, and pepper and cook for another 2 to 3 minutes.
Add panko.
Add mascarpone until melted.
Remove from heat and add Parmesan and parsley,
Add salt and pepper.
Cool a little.
Fill each mushroom with the mixture.
Place in baking dish and bake 50 mins.

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ASIAGO & SAUSAGE ZUCCHINI BOATS

This veggie dish will turn anyone into a zucchini lover! I usually use mozzarella cheese on top but this time I used Asiago cheese. It was amazing and I highly recommend trying it out! Buy a nice chunk from Whole Foods and shred it yourself! These make a fabulous low carb side dish or even a dinner!

Zucchini Boats

THIS RECIPE MADE 4 BOATS!
SLICE 2 ZUCCHINIS IN HALF LENGTHWISE. SCOOP OUT THE INSIDES WITH A SPOON. DRIZZLE THE BOATS WITH SOME OIL, SALT & PEPPER. LAY ON A BAKING SHEET LINED WITH NONSTICK FOIL.

CHOP UP THE ZUCCHINI YOU SCOOPED OUT.

Broil 4 sweet italian sausage links until almost cooked all the way through-about 9 minutes each side. Chop into small pieces.

To a skillet, add a little olive oil, 1/2 ONION, CHOPPED, 4 CHOPPED GARLIC CLOVES, THE SCOOPED ZUCCHINI, the sausage AND SAUTEE ALL IN THE PAN UNTIL BROWNED. REMOVE TO COOL.

IN A BOWL MIX:
1 EGG
1/2C. PARMESAN CHEESE, GRATED
1/2C. BREAD CRUMBS (I USED ALEIA’S GLUTEN FREE)
ONCE COOL, ADD THE VEGGIES AND STIR WELL
MOUND THIS MIXTURE ON TOP OF EACH BOAT AND BAKE AT 425 FOR ABOUT 12-15 MINS UNTIL LIGHTLY BROWN. PILE ON SOME SHREDDED ASIAGO CHEESE ( OR ANY KIND YOU LIKE) AND BROIL JUST 2 MINUTES UNTIL MELTED-KEEP AN EYE ON IT! TOP WITH CHOPPED SCALLIONS!

INSPIRED BY RACHAEL RAY

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"NACHO" REGULAR TACOS! NACHO TACO CASSEROLE!!!

Ingredients

Casserole:

2 tablespoons olive oil
1 pound sweet Italian sausage, out of the casing
3/4 pound ground beef

8 ounces crushed tomatoes or tomato sauce
1 bag blue corn tortilla chips (or chips of your choice)
1 1/2- 2 cups shredded cheese – I used a combo of mozzarella and provolone
Toppings: shredded, lettuce, sliced avocado, chopped tomatoes, sour cream, if desired

For the casserole: Preheat the oven to 375 degrees F.

Heat the oil, in a large, deep skillet over medium-high heat. Add the sausage and brown, crumbling the meat. Add the beef and continue to brown and crumble the meat. Add 8 ounces tomato sauce and mix all together. Let cool a bit.

Lay the bag of chips in a casserole dish and top with the sausage and beef mixture. Top with cheese. Bake at 375 degrees F until bubbly and hot about 20 minutes. Add toppings and serve!