For New Years Eve I love to bake and make different appetizers my family can enjoy while playing games. When I was sent the Stack and Snap™ 10 Cup Food Processor Hamilton Beach I knew he would perfect for the chopping, slicing and mixing that I needed to make my Sausage Stuffed Mushrooms. Also be sure to enter the giveaway that I am having for the Food Processor after the recipe.
What can be better then Sausage and Mushrooms, right? This is for sure a family favorite and a crowd pleaser.
Sausage Stuffed Mushrooms
- 20 Whole Mushrooms – my grocery store has loose mushrooms and packaged mushrooms. I grab the loose mushrooms so I can be sure to grab some of good size – wipe off any dirt with a damp cloth.
- 1/4 cup Chicken Broth
- 1/2 pound Sausage
- 1/2 a medium onion
- 1 to 2 Garlic Cloves
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 8 oz of Chive and Onion Cream Cheese
- 1 cup Italian 4 cheese blend – my blend has Shredded Provolone, Asiago, Parmesan and Romano. You could do just parmesan cheese but I like the mixture of cheeses.
Preheat your oven to 350 degrees and line a baking sheet with parchment paper or tinfoil (for easy cleanup). Start by browning your sausage over medium heat, breaking up the sausage as it cooks. My sausage comes in 1 pound. I cook the whole thing up and use 1/2 for this recipe and 1/2 for another recipe.
While the sausage is cooking lets prep everything else.
Clean off your mushrooms with a damp towel and remove the stems. I use 15 of the stems in this recipe – place the stems in the Stack & Snap Food Processor with the S blade and chop them into small pieces, remove and set aside.
I don’t know how I lived without the Stack and Snack Food Processor before this. I didn’t have a food processor before (did everything by hand) and having this makes everything take seconds and I have saved so much time! Time that I will use to spend with my family – yea!
Next in the food processor I put in 1/2 an onion cut in half and the garlic cloves and chopped it until the pieces were nice and small.
Once the sausage is browned remove it from the pan. In the same pan add the chopped onions and garlic. Stir these around for 2-3 minutes while everything gets nice and hot. Pour in the chicken broth and continue to cook the onions.
Once the chicken broth is evaporated (about 2 to 3 minutes) add the mushroom stems and your salt and pepper. Cook this until the mushrooms are soft and the moisture is mostly gone. Set aside and let it start to cool.
Into a bowl and your cream cheese and Italian cheese. Stir these nicely together. I started in a bowl and then realized I could also use my food processor for this. So I put the Cream Cheese and Italian Cheeses in the Food Processor and pulsed it about 4 to 5 times and it was nice and creamy!
Place this in a bowl and then add in the sausage and mushrooms stems. Mix everything together.
Put the mushroom caps on the baking sheet and drizzle with a bit of olive oil. Ssprinkle with some salt.
Now with a spoon begin filling each mushroom cap with the sausage filling.
Bake for about 20 minutes – pretty much until everything is browned and the mushrooms are softened.
If you can stand to wait let them cool for at least 10 minutes before gobbling them up.
Don’t they look absolutely delicious!!
Now for the giveaway!!!!
I am so excited to giveaway a Stack & Snap Food Processor to one of you!
Enter via the Rafflecopter form below. If you have a hard time seeing the rafflecopter entry form I have heard it sometimes doesn’t work well with Internet Explorer so you may need to try a different browser, or click on the words that say Rafflecopter Giveaway
- Odds of winning are based on number of entries.
- Winner will be chosen at random using Rafflecopter.
- Winning entry will be verified.
- This giveaway begins right now and ends on 1/7/15.
- Winner will be emailed and winner must respond within 24 hours or a new winner will be picked.
- You must be 18 years or older to enter/win
- You must reside in the 50 United States or D.C.
- Hamilton Beach is unable to ship to P.O. Boxes.
a Rafflecopter giveaway