Sausage, Caramelized Onions, and Mushroom Stuffed Shells (TNT)

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Sausage, Caramelized Onions, and Mushroom Stuffed Shells (TNT)

Post by pstarkoski on Wed Apr 17, 2013 3:36 am

Hi...
I made these stuffed shells last night for dinner and they were great! I will definitely be making these again. They would be great to take to a potluck dinner. The recipe says it makes 18 shells....I had enough mixture for 25 shells....I always make more shells than it calls for, just because sometimes the shells tear or I just need extra.
Enjoy!
hugs,
peg





Sausage, Caramelized Onion & Mushroom Stuffed Shells
http://cuckooking.blogspot.com/2013/01/sausage-caramelized-onion-mushroom.html

18 jumbo shells, about 6 oz
3 tbsp extra-virgin olive oil, divided
1 c onion, julienned
1 lb sweet Italian sausage, casings removed
1/2 c mushrooms, diced
2 large cloves garlic, minced
1/2 c red wine
3 c (24 oz) tomato sauce, divided
4 oz cream cheese, softened
1/4 c sour cream
1/2 c shredded mozzarella cheese
1/4 c Parmesan cheese
1 large egg
1 tsp dried basil
1/2 tsp sugar
1/4 tsp salt, or to taste
1/4 tsp pepper, or to taste

Preheat oven to 350F degrees.

Bring a large pot of salted water to a rolling boil. Add the shells and cook
according to package instructions. Drain and set aside.

Meanwhile, heat 2 tbsp of the extra-virgin olive oil in a large skillet over
medium heat. Add the onion and cook for 30 minutes, stirring every 4 to 5
minutes. Once the onions begin to brown while cooking, reduce the heat to
medium-low. Remove the onions with a slotted spoon and set aside.

In the same skillet, add the remaining 2 tbsp of extra-virgin olive oil.
Crumble the sausage in the skillet and add the mushrooms. Cook until the
sausage is no longer pink. Pour in the red wine and 1/2 c of the tomato sauce
and cook for 2 minutes. Remove the skillet from the heat and set aside.

In a large bowl, mix together the cream cheese, sour cream, mozzarella cheese,
Parmesan cheese, egg, basil, sugar, salt and pepper. Pour the sausage mixture and the caramelized onions
into the cheese mixture and stir well to combine.

Stuff the shells with the filling. Pour 1/2 c of the tomato sauce in the bottom
of a 12 x 9 inch baking dish. Place the shells on top of the sauce in three
rows of six. Pour the remaining tomato sauce evenly over the shells. Sprinkle
evenly with additional Parmesan cheese.
Bake uncovered in a preheated oven for 25 to 35 minutes, or until bubbly. Top
with additional mozzarella cheese.

Yields 18 shells

Recipe source: Recipe Friends Global Cooks yahoo group, submitted by k arlette.


_________________
hugs,
peg

pstarkoski
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