Best Sausage Cornbread Stuffed Mushrooms Recipes

SAUSAGE AND SQUASH STUFFED MUSHROOMS WITH CORNBREAD CRUMBS

Steps:

• Preheat the oven to 425 degrees F.
• For the mushrooms: If your mushrooms caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the olive oil and 1/4 teaspoon salt in a large bowl.
• For the filling: Heat the butter over medium-high heat. Add the chopped mushroom stems and squash and cook, stirring occasionally, until just soft, 6 to 8 minutes. Scrape into a large bowl, season with 3/4 teaspoon salt and set aside to cool.
• Add the sausage, Asiago and scallions to the cooled mushroom stem mixture. Stir in the cornbread until well moistened.
• Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet.

SAUSAGE & CORNBREAD STUFFED MUSHROOMS RECIPE

Steps:

• Heat oven to 450ºF.
• Place wire rack on foil-covered rimmed baking sheet. Place mushrooms, cap sides up, on rack. Bake 15 min. Meanwhile, brown sausage in medium nonstick skillet. Add stuffing mix, water and parsley; mix well.
• Remove mushrooms from wire rack; drain on paper towel-covered plate. Remove and discard foil (with mushroom liquid) from baking sheet.
• Spoon sausage mixture into mushrooms. Return to baking sheet (without rack).
• Bake 10 min. or until heated through.