Savory Stuffed Onions, Mushrooms, Sausage, and Bell Peppers
Cook Time: 20 minutes
Prep Time: 40 minutes
Total Time: 1 hour
Description: These savory stuffed vegetables are a delightful addition to any BBQ spread, offering a medley of flavors that are both hearty and satisfying. Perfect for a summer meal, they can be easily prepared in the oven or on the grill, making them a versatile choice for outdoor gatherings. Note that the onions may retain some firmness, but if you prefer them softer, you can pre-cook the slices or cook them separately and bake a little longer.
Recipe Category: Vegetable
Keywords: Summer, Savory, Less than 60 Minutes, For Large Groups, Oven
Nutritional Information (Per Serving):
- Calories: 100.4
- Fat Content: 5.7g
- Saturated Fat Content: 2.7g
- Cholesterol Content: 21.2mg
- Sodium Content: 159.8mg
- Carbohydrate Content: 8.4g
- Fiber Content: 0.9g
- Sugar Content: 1.9g
- Protein Content: 4.1g
Servings: 42
Recipe Ingredients:
- 24 mushroom caps
- 3 sweet onions
- 3-4 sweet peppers
- 1 cup grated parmesan cheese
- 8 ounces romano cheese
- 3-5 ounces cream cheese
- 1 tablespoon butter
- 1 pound bulk sausage
- 1/2 cup minced celery
- 1 minced onion
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon poultry seasoning
- Salt to taste
- Pepper to taste
- Olive oil for brushing
- Garlic powder (to taste)
- 2 eggs
- Water
Recipe Instructions:
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Prepare Stuffing: Begin by dividing the stuffing into three separate bowls to prepare for stuffing the various vegetables.
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Brown Sausage: In three small fry pans, brown a cup of your favorite sausage until cooked through. Once browned, drain excess fat on paper towels and set aside.
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Sautรฉ Onions and Celery: In a skillet, sautรฉ a cup of minced onion in butter or cooking spray until translucent and fragrant. Repeat the process with a half cup of minced celery, cooking until softened.
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Preheat Oven: Preheat your oven to 350ยฐF (175ยฐC) in preparation for baking the stuffed vegetables.
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Stuffed Peppers: For the stuffed peppers, add the browned sausage, one-third cup of sautรฉed onions, half teaspoon each of dried oregano and basil to one-third of the stuffing mixture. Add in the softened cream cheese and mix well. Stuff the pepper halves with this mixture, then place them on a baking sheet. Bake for 20-25 minutes, or until the stuffing is lightly browned and bubbly.
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Stuffed Onions: Brush the onion slices with olive oil. In another bowl of stuffing mixture, combine one-third cup of sautรฉed onions, half cup of sautรฉed celery, and half teaspoon of poultry seasoning. Stuff each onion slice with this mixture, then place them on a baking sheet. Drizzle with a bit of butter and sprinkle with grated cheese. Bake for 20-25 minutes until cooked through.
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Stuffed Mushrooms: Remove the stems from the mushroom caps and chop them finely. Coat the mushroom caps with olive oil and set them aside. In the remaining stuffing mixture, add one-third cup of sautรฉed onions and the chopped mushroom stems. Stuff each mushroom cap with this mixture and place them on a baking sheet. Drizzle the tops with a bit of butter and sprinkle with grated cheese. Bake for 20-25 minutes until golden brown and tender.
These savory stuffed vegetables offer a delightful combination of flavors and textures, making them a standout dish for any summer gathering. Whether served as a side dish at a BBQ or as a main course for a light summer meal, they are sure to impress with their savory goodness. Enjoy the vibrant flavors of summer with these delicious stuffed onions, mushrooms, sausage, and bell peppers!
