Sausages and mushrooms

 

Sausages and mushrooms are a match made in appetizer heaven! Here are two delicious recipe options to create impressive and flavorful appetizers for your next gathering:

Recipe 1: Stuffed Portobello Mushrooms

These hearty and flavorful bites are perfect for a satisfying appetizer.

Ingredients:

• 4 large portobello mushrooms (cremini mushrooms can also be used)
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 4 ounces ground sausage (Italian, sweet Italian, or spicy chicken sausage all work well)
• 1 clove garlic, minced
• 1/2 cup chopped spinach (or other greens like kale)
• 1/4 cup crumbled feta cheese (goat cheese or ricotta cheese are good substitutes)
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1 tablespoon chopped fresh parsley
• Salt and freshly ground black pepper to taste

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

2. Prepare the Mushrooms: Carefully remove the stems from the portobello mushrooms. Wipe the caps clean with a damp paper towel. Using a spoon, gently scrape out some of the gills from the underside of the caps to create a well for the stuffing. Brush the inside of the caps with some olive oil.

3. Sauté the Vegetables: Heat the remaining olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.

4. Brown the Sausage: Add the ground sausage to the pan and crumble it with a spoon as it cooks. Cook until the sausage is browned throughout. Drain any excess fat from the pan.

5. Incorporate Spinach and Garlic: Add the chopped spinach to the pan and cook until wilted, about 1 minute. Stir in the minced garlic and cook for an additional minute until fragrant.

6. Assemble the Filling: In a bowl, combine the cooked sausage mixture, crumbled feta cheese, grated Parmesan cheese, breadcrumbs, and chopped parsley. Season with salt and pepper to taste.

7. Stuff the Mushrooms: Fill each portobello mushroom cap with the prepared stuffing mixture.

8. Bake: Place the stuffed portobello mushrooms on the prepared baking sheet. Bake for 15-20 minutes, or until the filling is heated through and the mushrooms are tender.

9. Serve: Carefully transfer the stuffed mushrooms to a serving platter. Garnish with additional fresh parsley (optional) and serve warm.

Recipe 2: Sausage and Mushroom Skewers

These easy-to-make skewers are perfect for a casual get-together.

Ingredients:

• 1 pound Italian sausage links (mild or hot)
• 1 medium zucchini, cut into 1-inch cubes
• 1 red bell pepper, cut into 1-inch squares
• 1 yellow onion, cut into 1-inch wedges
• 1 cup cherry tomatoes
• 1/4 cup olive oil
• 1 tablespoon Italian seasoning
• Salt and freshly ground black pepper to taste

Instructions:

1. Preheat the Oven or Prepare the Grill: You can either bake or grill the skewers. If baking, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. If grilling, preheat your grill to medium-high heat.

2. Marinate (Optional): In a large bowl, toss the sausage links, zucchini cubes, bell pepper squares, and onion wedges with olive oil, Italian seasoning, salt, and pepper. Let them marinate for at least 15 minutes, or up to 30 minutes, for extra flavor.

3. Assemble the Skewers: Thread the sausage links, zucchini cubes, bell pepper squares, onion wedges, and cherry tomatoes onto skewers in an alternating pattern.

4. Bake or Grill: If baking, arrange the skewers on the prepared baking sheet. Bake for 15-20 minutes, or until the sausage is cooked through and the vegetables are tender-crisp. If grilling, place the skewers on the preheated grill and cook for 5-7 minutes per side, or until the sausage is cooked through and the vegetables are slightly charred.

5. Serve: Transfer the cooked skewers to a serving platter. Serve warm with your favorite dipping sauce, such as marinara sauce, mustard sauce, or a simple vinaigrette.

Tips:

• For the stuffed portobello mushrooms, you can add a drizzle of balsamic glaze over the top before serving for a touch of sweetness and acidity.
• If you don't have portobello mushrooms, you can use large cremini mushrooms instead. Just adjustSausages and mushrooms are a match made in appetizer heaven! Here are two delicious recipe options to create impressive and flavorful appetizers for your next gathering:

  Recipe 1: Stuffed Portobello Mushrooms

  These hearty and flavorful bites are perfect for a satisfying appetizer.

  Ingredients:

  • 4 large portobello mushrooms (cremini mushrooms can also be used)
  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 4 ounces ground sausage (Italian, sweet Italian, or spicy chicken sausage all work well)
  • 1 clove garlic, minced
  • 1/2 cup chopped spinach (or other greens like kale)
  • 1/4 cup crumbled feta cheese (goat cheese or ricotta cheese are good substitutes)
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup breadcrumbs
  • 1 tablespoon chopped fresh parsley
  • Salt and freshly ground black pepper to taste

  Instructions:

  1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

  2. Prepare the Mushrooms: Carefully remove the stems from the portobello mushrooms. Wipe the caps clean with a damp paper towel. Using a spoon, gently scrape out some of the gills from the underside of the caps to create a well for the stuffing. Brush the inside of the caps with some olive oil.

  3. Sauté the Vegetables: Heat the remaining olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.

  4. Brown the Sausage: Add the ground sausage to the pan and crumble it with a spoon as it cooks. Cook until the sausage is browned throughout. Drain any excess fat from the pan.

  5. Incorporate Spinach and Garlic: Add the chopped spinach to the pan and cook until wilted, about 1 minute. Stir in the minced garlic and cook for an additional minute until fragrant.

  6. Assemble the Filling: In a bowl, combine the cooked sausage mixture, crumbled feta cheese, grated Parmesan cheese, breadcrumbs, and chopped parsley. Season with salt and pepper to taste.

  7. Stuff the Mushrooms: Fill each portobello mushroom cap with the prepared stuffing mixture.

  8. Bake: Place the stuffed portobello mushrooms on the prepared baking sheet. Bake for 15-20 minutes, or until the filling is heated through and the mushrooms are tender.

  9. Serve: Carefully transfer the stuffed mushrooms to a serving platter. Garnish with additional fresh parsley (optional) and serve warm.

  Recipe 2: Sausage and Mushroom Skewers

  These easy-to-make skewers are perfect for a casual get-together.

  Ingredients:

  • 1 pound Italian sausage links (mild or hot)
  • 1 medium zucchini, cut into 1-inch cubes
  • 1 red bell pepper, cut into 1-inch squares
  • 1 yellow onion, cut into 1-inch wedges
  • 1 cup cherry tomatoes
  • 1/4 cup olive oil
  • 1 tablespoon Italian seasoning
  • Salt and freshly ground black pepper to taste

  Instructions:

  1. Preheat the Oven or Prepare the Grill: You can either bake or grill the skewers. If baking, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. If grilling, preheat your grill to medium-high heat.

  2. Marinate (Optional): In a large bowl, toss the sausage links, zucchini cubes, bell pepper squares, and onion wedges with olive oil, Italian seasoning, salt, and pepper. Let them marinate for at least 15 minutes, or up to 30 minutes, for extra flavor.

  3. Assemble the Skewers: Thread the sausage links, zucchini cubes, bell pepper squares, onion wedges, and cherry tomatoes onto skewers in an alternating pattern.

  4. Bake or Grill: If baking, arrange the skewers on the prepared baking sheet. Bake for 15-20 minutes, or until the sausage is cooked through and the vegetables are tender-crisp. If grilling, place the skewers on the preheated grill and cook for 5-7 minutes per side, or until the sausage is cooked through and the vegetables are slightly charred.

  5. Serve: Transfer the cooked skewers to a serving platter. Serve warm with your favorite dipping sauce, such as marinara sauce, mustard sauce, or a simple vinaigrette.

  Tips:

  • For the stuffed portobello mushrooms, you can add a drizzle of balsamic glaze over the top before serving for a touch of sweetness and acidity.
  • If you don't have portobello mushrooms, you can use large cremini mushrooms instead. Just adjust