Italian Sausage Stuffed Portobello Mushrooms With Herb Parmesan Recipes

ITALIAN SAUSAGE STUFFED MUSHROOMS

Steps:

• Preheat the oven to 425 degrees F. Remove the stems from 24 large cremini mushrooms (finely chop the stems for the filling).
• Wipe the caps clean with a damp paper towel, then toss with 2 tablespoons olive oil and season with salt . Arrange on a baking sheet.
• Cook 4 ounces sweet Italian sausage (casing removed) in a skillet with olive oil over medium heat, breaking up the meat, until no longer pink, 3 minutes. Add 1/2 finely chopped fennel bulb and the chopped mushroom stems and cook until tender, 3 minutes. Add 2 chopped garlic cloves, season with red pepper flakes and cook 1 minute. Let cool, then mix with 1 cup breadcrumbs, 1/2 cup shredded fontina and 2 tablespoons each grated parmesan, chopped parsley and chopped green olives. Divide among the mushroom caps.
• Bake until the mushrooms are tender and the filling is golden, 15 to 17 minutes. Let cool 5 minutes, then remove from the baking sheet.

ITALIAN SAUSAGE STUFFED PORTOBELLO MUSHROOMS WITH HERB PARMESAN

Steps:

• Preheat oven to 350ºF.
• MUSHROOMS:.
• CLEAN top of mushrooms with damp cloth. Place cleaned mushrooms on a sheet tray, stem side down. Bake at 350ºF for 5-8 minutes.
• REMOVE from oven until ready to stuff, in step 4 below.
• STUFFING:.
• BROWN sausage in a nonstick skillet, crumbling sausage into small pieces. Once browned, drain fat and transfer to a paper towel to cool.
• BEAT eggs with milk in a medium bowl, then mix in parsley, basil, garlic, croutons, and Parmesan cheese.
• ADD cooled sausage and mix well -- mixture should be wet but firm and hold together easily.
• TOP pre-baked mushroom caps with sausage mixture and bake in 350ºF oven for 15 - 20 minutes, or until golden brown and cooked throughout.
• SAUCE:.
• HEAT cream in sauce pan and lightly boil until half its original volume, being careful not to scorch. Mix in Parmesan cheese, basil, salt and pepper.
• SPOON 2 ounces of sauce over top of each mushroom.
• Garnish with a sprig of fresh Italian parsley or fresh basil and serve.

ITALIAN SAUSAGE STUFFED PORTABELLA MUSHROOMS WITH HERB PARMESAN

Steps:

• Preheat oven to 350ºF.
• MUSHROOMS.
• CLEAN top of mushrooms with damp cloth. Place cleaned mushrooms on a sheet tray, stem side down. Bake at 350ºF for 5-8 minutes.
• REMOVE from oven until ready to stuff, in step 5 below.
• STUFFING.
• BROWN sausage in a nonstick skillet, crumbling sausage into small pieces. Once browned, drain fat and transfer to a paper towel to cool.
• BEAT eggs with milk in a medium bowl, then mix in parsley, basil, garlic, croutons, and Parmesan cheese.
• ADD cooled sausage and mix well -- mixture should be wet but firm and hold together easily.
• TOP pre-baked mushroom caps with sausage mixture and bake in 350ºF oven for 15 - 20 minutes, or until golden brown and cooked throughout.
• SAUCE.
• HEAT cream in sauce pan and lightly boil until half its original volume, being careful not to scorch. Mix in Parmesan cheese, basil, salt and pepper.
• SPOON 2 ounces of sauce over top of each mushroom.
• Garnish with a sprig of fresh Italian parsley or fresh basil and serve.

SAUSAGE-STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F.
• Using your hands, lightly rub each portobello mushroom with 2 teaspoons of olive oil.
• Cook the sausage in a medium skillet until browned, about 4 minutes. Add the onion, bell pepper, celery, and mushroom stems and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove from heat.
• Transfer sausage-vegetable mixture to the bowl of a food processor. Add, 1/4 cup of the bread crumbs, 1/4 cup of Parmesan, 1/4 cup of parsley, the Essence, and the remaining 2 teaspoons of olive oil. Pulse until mixture is finely chopped and comes together slightly, about 30 seconds. Transfer the mixture to a bowl, add the egg, and stir until well combined.
• Divide the filling among the mushroom caps, about 1/2 cup for each mushroom. Place the filled mushrooms on a baking sheet. Combine remaining 1/4 cup of bread crumbs and 1/4 cup of Parmesan in a small mixing bowl. Divide the bread crumb mixture evenly among the tops of the mushrooms. Bake until golden brown on top and the mushrooms are tender, about 15 to 18 minutes. Remove from oven and let cool slightly. Garnish with remaining tablespoon of parsley, drizzle with olive oil and vinegar and serve warm or at room temperature.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William and Morrow, 1993.

ITALIAN STUFFED PORTOBELLOS

Steps:

• In a large skillet over medium heat, cook pancetta in 1 tablespoon oil until crisp. Remove to paper towels with a slotted spoon; set aside., In the same skillet, cook and stir onions until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown. Stir in the sun-dried tomatoes, salt, pepper and pancetta. Remove from the heat; keep warm., Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Brush with remaining oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl; stir in goat cheese and onions. , Brush mushrooms with oil. Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until tender. Fill mushrooms with onion mixture. Sprinkle with cheeses., Place on a greased baking sheet. Bake at 375° for 8-10 minutes or until cheese is melted. Sprinkle with basil.