Appetizers

Stuffed Mushrooms with Sausage and Cream Cheese

These Stuffed Mushrooms with Sausage and Cream Cheese are a zesty appetizer to serve when entertaining. They are easy to make and your guests will love them!

These Stuffed Mushrooms with Sausage and Cream Cheese are a zesty appetizer to serve when entertaining. They are easy to make and your guests will love them!

This versatile appetizer recipe is sure to be a big hit at your next party or casual gathering. These Stuffed Mushrooms with Sausage and Cream Cheese are perfect for the holidays, such as Thanksgiving, Christmas, and New Year’s celebrations.

These Stuffed Mushrooms with Sausage and Cream Cheese are a zesty appetizer to serve when entertaining. They are easy to make and your guests will love them!

Note: This post contains Amazon affiliate links.

When selecting mushrooms for this recipe, choose ones with medium-sized caps for best results. Using a mixture of baby Portobello and white mushrooms makes for an attractive presentation. However, it should be noted that the more delicately flavored white mushrooms do not compete with the filling the way the more distinctive tasting Portobello caps do.

These Stuffed Mushrooms with Sausage and Cream Cheese are a zesty appetizer to serve when entertaining. They are easy to make and your guests will love them!

These are easy to make. While you marinate the mushroom caps, make the filling. Stuff the caps and finish them with a sprinkle of Parmesan cheese and/or Panko crumbs. I like to use both, but totally up to you! Bake ’em for about 30 minutes, and that’s it! I like to use a glass baking dish, like this:


 

These Stuffed Mushrooms with Sausage and Cream Cheese are a zesty appetizer to serve when entertaining. They are easy to make and your guests will love them!

Enjoy!

You may also like:
Roasted Olives with Feta and Lemon
Roasted Heirloom Tomato Basil Mozzarella Caprese Salad
Stuffed Butternut Squash with Apple, Sausage and Portobello


 

Stuffed Mushrooms with Sausage and Cream Cheese
 
Prep time
Cook time
Total time
 
Stuffed Mushrooms with Sausage and Cream Cheese
Author:
Ingredients
  • 2 T. olive oil
  • ½ c. Marsala (or dry white) wine, divided
  • 8 oz. package of baby Portobello mushrooms, cleaned
  • 8 oz. package of white mushrooms, cleaned
  • 12 oz. bulk spicy Italian sausage
  • 3 cloves garlic, peeled and finely minced
  • 4 fresh sage leaves, washed and julienned
  • 8 oz. cream cheese, softened
  • ⅓ cup Parmesan cheese, freshly grated
  • Salt and pepper, to taste
  • Toppings:
  • 
3 T. Panko bread crumbs (optional)
  • 3 T. Freshly grated Parmesan cheese (optional)
  • 6 sprigs fresh parsley, chopped (optional)
Instructions
  1. Position rack in middle position and preheat oven to 350 degrees.

  2. Remove stems from cleaned mushrooms by grabbing them as close to the cap as possible and gently twisting. Roughly chop removed stems and reserve in a separate bowl, while placing intact caps in a larger non-reactive bowl.

  3. Add olive oil and 3 tablespoons wine to bowl containing mushroom caps and toss gently to evenly coat. Set aside.

  4. In a large skillet, cook sausage over medium-high heat until thoroughly browned. Break apart all chunks with a spatula or wooden spoon as it cooks. Once browned, drain excess fat before proceeding.

  5. Add chopped mushroom stems and garlic to the pan and cook until mushrooms are soft and start to release liquid. Add fresh sage and remaining wine and scrap up any brown bits of sausage from the bottom of the pan. Simmer for a couple minutes until excess liquid evaporates.

  6. Remove from heat and add softened cream cheese and freshly grated Parmesan cheese. Stir until thoroughly combined and cheese is completely melted. Season with salt and pepper to taste. Cool slightly.

  7. Add one rounded spoonful of sausage mixture to each marinated mushroom cap and arrange stuffing side up in a 13 x 9” glass baking dish. If desired, sprinkle each stuffed mushroom cap with Panko breadcrumbs, freshly grated Parmesan cheese or a combination of both before baking.

  8. Place glass dish in pre-heated oven on center rack and bake for 30 minutes or until mushrooms are soft and filling is browned on top. For a crispier topping, place baking dish under the broiler for a couple minutes when done cooking. If desired, garnish with chopped fresh parsley before serving.

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Roasted Sweet Potato Wedges With Maple And Cinnamon

These roasted sweet potato wedges with maple and cinnamon are perfect as a side item, appetizer, or a sweet treat. (Naturally gluten-free)

Roasted Sweet Potato Wedges

Note: This post contains Amazon affiliate links.

Bonus: these sweet potato wedges are naturally gluten-free, healthy, and they’re simple to make. When you’re tired of french fries or mashed potatoes as a side, consider these cinnamon and maple sweet potato wedges.

Roasted Sweet Potato Wedges

Here’s how simple it is to make these. I like to leave the skins on, so be sure you clean, rinse, and dry the potatoes before cutting them into wedges. Sweet potatoes can be difficult to cut, so be sure your knife is up to the task! If possible, choose smaller sweet potatoes rather than larger for this recipe, just because cutting smaller potatoes is easier. Cut them length-wise, and then cut those pieces length-wise again so that you’re cutting wedges and not cubes. Place the wedges on a baking sheet. I like to line my baking sheet with foil for easy clean-up.

Roasted Sweet Potato Wedges

For the maple cinnamon seasoning, which can also double as a dipping sauce, melt half a stick of butter in a microwave-safe bowl (or saucepan if melting on stove top), add 1/4 cup maple syrup and 1 Tablespoon ground cinnamon. If you use unsalted butter, add a pinch of salt. Stir to combine. Drizzle sauce over sweet potato wedges. Don’t drown them, though, and reserve the remaining buttery concoction for dipping, if so desired. (You desire. Trust me. 😉 ) Lightly sprinkle a little more cinnamon on top of the wedges and then pop them into a pre-heated 400° oven for 25-30 minutes or until golden brown and tender. Remove from oven and let cool for 5 minutes before serving.

Roasted Sweet Potato Wedges

Don’t forget the leftover buttery maple cinnamon sauce for dipping! Or just drizzle the remainder over those crispy wedges and serve!

Note: This post contains Amazon affiliate links.


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Roasted Sweet Potato Wedges With Maple And Cinnamon
 
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Roasted Sweet Potato Wedges With Maple And Cinnamon
Author:
Serves: 2-4
Ingredients
  • 4 medium-sized sweet potatoes, cut into wedges
  • 4 Tablespoon (half a stick) of butter, melted
  • ¼ cup maple syrup
  • 1 Tablespoon ground cinnamon
Instructions
  1. Preheat oven to 400°.

  2. Line a baking sheet with foil; set aside.

  3. Clean, rinse, and dry sweet potatoes before cutting into wedges. Cut them length-wise, and then cut those pieces length-wise again so that you're cutting wedges and not cubes. Place the wedges on the lined baking sheet. Set aside.

  4. Melt butter in a microwave-safe bowl (or saucepan if melting on stove top).

  5. Add maple syrup and ground cinnamon to melted butter and stir to combine. If you use unsalted butter, add a pinch of salt.

  6. Drizzle sauce over sweet potato wedges. Reserve any remaining sauce for dipping, if so desired.

  7. Lightly sprinkle a little more cinnamon on top of the wedges and then pop them into a pre-heated 400° oven for 25-30 minutes or until golden brown and tender.

  8. Remove from oven and let cool for 5 minutes before serving.

  9. Serve with remaining butter sauce for dipping or drizzle remaining sauce over sweet potatoes and serve.

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Roasted Olives With Feta And Lemon

Roasted Olives With Feta And Lemon – the ultimate elegant and easy appetizer!

Roasted OlivesNote: This post contains Amazon affiliate links.

If you’re looking for an elegant appetizer, try these roasted olives with feta and lemon. It’s as easy as combining a few luscious varieties of olives, adding a little feta, spicing it up and roasting for 30 minutes. Plus, your house will smell heavenly as they roast.

Roasted OlivesHere’s how I put it together. I used several varieties of olives: Pitted Greek kalamata olives, pitted black olives, pimento stuffed green Spanish olives, and pitted Castelvetrano olives, which are the bright green olives. I used jarred olives, but if you have access to an olive bar at your local supermarket, even better – you’ll have an array of varieties from which to choose.

Roasted OlivesI add the drained olives to a casserole dish, crumbled in feta cheese, added some olive oil and lemon juice, and just a splash of red wine. I also added some fresh sprigs of thyme. Then I roasted the whole lovely concoction.


Roasted Olives

After 30 minutes, I pulled out a very hot, but beautiful dish of roasted olives. Let them cool just a bit before transferring to a serving bowl. Replace the roasted thyme sprigs with some fresh thyme before serving.

Roasted OlivesThese olives are a perfect appetizer for entertaining or just for yourself. Pour a glass of wine and enjoy!

Roasted Olives

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Roasted Olives With Feta And Lemon
 
Prep time
Cook time
Total time
 
Roasted Olives With Feta And Lemon
Author:
Serves: 4-6
Ingredients
  • ½ cup pitted Green kalamata olives, drained
  • ½ cup pitted black olives, drained
  • ½ cup pimiento stuffed Spanish olives, drained
  • ½ cup Castelvetrano olives, drained
  • ½ cup feta cheese, large chunks or crumbles
  • ¼ cup olive oil
  • juice of one lemon
  • splash of red wine
  • handful of fresh thyme sprigs
  • lemon slices for garnish
Instructions
  1. Preheat oven to 400°F.

  2. In a casserole dish, combine olives and feta cheese. Drizzle with olive oil and lemon juice. Add splash of red wine. Garnish with a few fresh thyme sprigs and lemon slices.

  3. Roast in oven for 30 minutes.

  4. Remove from oven and let cool for 10 minutes before serving. Remove roasted thyme sprigs and replace with fresh thyme before serving.

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Roasted Olives With Feta And Lemon – the ultimate elegant and easy appetizer!

Roasted Olives with Feta and Lemon

Roasted Olives With Feta And Lemon - the ultimate elegant and easy appetizer!

Roasted Olives with Feta and Lemon

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