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Quinoa and Italian Sausage Stuffed Mushrooms

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Quinoa and Italian sausage stuffed mushrooms for the WIN! There really are so many ways to enjoy stuffed mushrooms but we have got to say that our latest creation has taken a front seat in our book!  We are sure that they will do the same for you too. You are not gonna believe how freaking delicious these guys are. The other best part is that they are really simple to make!  You know we like to keep our recipes obtainable and not overwhelming.  We know that you can do this!  If  you make these for your next dinner party, you are sure to impress your guests because stuffed mushrooms are just so fancy!

The other great news is that you don’t need a ton of ingredients.  Check it out…you only need, mushrooms, quinoa, Italian sausage, ricotta, parmesan, garlic and parsley.  How easy is that?  The other good news is that you could make the sausage and quinoa the day before if you are on a time crunch.

The first steps are to cook up both your quinoa and sausage.  (You can see how doing these steps the day before could really cut down your prep time right?)  Anyway, in a medium bowl, stir together the ricotta, quinoa, sausage, parsley and garlic until combined.  Don’t forget to season it with salt and pepper. Make sure you have removed all the stems from your mushrooms.  Get your oven preheated, line your baking sheet with parchment paper and get stuffing!  Fill each mushroom with your ricotta mixture, place them cap side down, top with the fresh parmesan and pop them into the oven.  They will take about 20 minutes to bake up and get all pretty and bubbly.  Look for a nice golden brown color on the cheese.  This is a sign of pure perfection.  Golden cheese is the best ever!

Remove these beauties from the oven and transfer them to a pretty serving platter or plate.  They are best enjoyed right away while they are warm.  You are going to love these!  We are sure of it!

Looking for some other easy appetizer suggestions?

http://www.goodthymekitchen.com/tomato-olive-tapenade-bruschetta/

http://www.goodthymekitchen.com/cilantro-jalapeno-hummus/

http://www.goodthymekitchen.com/caramelized-onion-bacon-dip/

Quinoa & Italian Sausage Stuffed Mushrooms
 
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Serves: 16
Ingredients
  • 16 large crimini mushrooms, stems removed
  • 1 C italian sausage, casings removed and cooked (browned)
  • ½ C quinoa, cooked
  • 1 C ricotta cheese
  • ¼ C italian parsley, chopped + more for garnish
  • 2 cloves garlic, minced
  • ¼ C grated parmesan cheese
  • kosher salt & cracked pepper to taste
Instructions
  1. Preheat oven to 400 degrees.
  2. In a medium bowl add sausage, quinoa, ricotta, parsley and garlic. Mix all ingredients together until incorporated. Season with S&P to taste.
  3. Line a rimmed baking sheet with parchment paper. Place mushrooms on the baking sheet cap side down. Fill the mushroom cavities with filling. Sprinkle parmesan cheese over each mushroom and bake for 20 minutes.
  4. Remove from oven, transfer to a serving dish, garnish with additional chopped parsley and serve immediately.

Pesto Pasta with Sausage, Spinach and Jammy Tomatoes

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This pesto pasta with sausage, spinach and jammy tomatoes could very well be one of the easiest, most delicious weeknight dinners ever!  We are pretty much obsessed with all of these ingredients and just how quickly you can throw this dish together.  It’s hard to decide what the best part is, but we’re just sayin’, once you toss tomatoes into a hot skillet and let them break down a bit, they turn all sweet and jammy and that right there is heavenly!  It’s amazing how something so simple can be so unbelievably good.

Talk about simple ingredients for this pesto pasta dish…You only need your favorite pasta, some cherry tomatoes, chicken sausage, fresh spinach and pesto.  You can make your own pesto if you feel like it. Try our amazing, super easy recipe, Basic Basil Pesto – Homemade or you can buy a prepared one and save yourself even more time!  Either way, you are gonna love this dish and it’s simplicity.  Just start by boiling your pasta.  While that’s happening, in a medium skillet add the sausage and cook them up until they turn a perfect golden brown, then add in the tomatoes and let the tomatoes get nice and broken down…this will take about 3-5 minutes.  Once the pasta is cooked, drain (reserve a bit of pasta water) and toss it in the pesto.  Add in the sausage, tomatoes and spinach, reserved pasta water and you are good to go!

How delicious does this look?  This pesto pasta dish is seriously sooooo good.  The best part is that it’s also a winner for the whole family!  The kids happen to love this one, too.  That’s always a good thing right?  So, go ahead, add these simple ingredients to your next shopping list and put this dish on your list this week!  You won’t regret it!

Want to see another recipe like this one?

http://www.goodthymekitchen.com/pasta-with-sweet-italian-chicken-sausage-peas/


5.0 from 2 reviews
Pesto Pasta with Sausage Spinach and Jammy Tomatoes
 
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Serves: 6
Ingredients
  • 4 italian chicken sausages, casings removed and sliced
  • 1 tsp olive oil
  • 2 C cherry tomatoes, halved
  • 2 C spinach, stemed and chopped
  • 1 lb pasta of choice
  • ½ C prepared pesto
  • ¼ C reserved pasta water
  • salt - to salt pasta water
  • grated parmesan or romano cheese
Instructions
  1. In a large pot boil salted water. Once boiled add pasta.
  2. While pasta is cooking heat a large sautee pan over medium-high heat. Add sliced sausage and sear each side until golden brown- approx 5 minutes per side.
  3. Add tomatoes and allow to cook for about 3-5 minutes until they begin to break down.
  4. Drain pasta, reserving about ½ C of boiling water. Place drained pasta back in the pot and add pesto and stir to coat. Add tomatoes and sausage mixture and chopped spinach and fold into pasta. Add about ¼ C + more if needed, reserved pasta water. Top with grated cheese to serve.

Pasta with Sweet Italian Chicken Sausage & Peas

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So dinner really can’t get easier than this 4 ingredient pasta with sweet Italian chicken sausage and peas.  Well, technically it’s 5 ingredients if you count the sprinkle of cheese on top.  Anyways, not only is this crazy easy it is so delicious!  This is hands down my daughter, Alexa’s, favorite dinner and I know it’s in the rotation at Courtney’s house too.

This is all you need, a package of sweet Italian chicken sausage, a jar of marinara sauce (or make your own if you prefer homemade), a bag of frozen peas and pasta of your choice – we chose gluten free brown rice fusilli, but use whatever floats your boat.

Heat a large pot of boiling water to cook the pasta, while the pasta is boiling you can assemble rest of the meal.  Heat a a large skillet over medium-high heat.  Removes casings from sausage and add the sausage to the skillet, use a sharp edge spatula to break up the sausage as it browns.  Brown the sausage for about 10 minutes, add marinara and peas and cook for an additional 5 minutes.  Drain pasta and spoon the sauce over the top.  Garnish with cheese, optional but really not an option!! Easy 15-20 minute weeknight meal DONE!


Pasta with Sweet Italian Chicken Sausage & Peas
 
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Serves: 6-8
Ingredients
  • 1 lb brown rice pasta (we used fusilli)
  • 1 lb sweet Italian chicken sausage
  • 2 C frozen peas
  • 1 jar pasta sauce (we prefer Victoria by White Linen)
  • grated pecorino romano or parmesan cheese (optional)
Instructions
  1. Fill a large stockpot with water, generously salt and bring to a boil. Once water is boiling add the pasta and cook according to package instructions.
  2. Heat a large skillet with deep sides over medium-high heat. Remove casings on sausage by cutting a knife down the middle of each sausage and removing the insides, discarding the casings. Place the meat of the sausage in the skillet. Using a sharp edge spatula, break up the sausage as it browns. Brown the sausage for approximately 10 minutes. Add frozen peas and marinara sauce and cook for an additional 5 minutes until the peas are cooked and warmed.
  3. Drain pasta and place in a large serving bowl, top with sauce, sausage and peas. If desired, sprinkle with romano or parmesan cheese to serve.