Jos Chicken Sausage Stuffed Portabello Mushrooms Recipes

JO'S CHICKEN SAUSAGE STUFFED PORTABELLO MUSHROOMS

Steps:

• 1. Remove the stems from the mushrooms and set aside. Rub the mushrooms all over with olive oil. Mince the mushroom stems and set aside.
• 2. Preheat your oven to 400'F. Line a baking sheet with parchment paper.
• 3. Heat a medium sized skillet. I get my sausage in a casing, I remove the sausage and discard the casing. Add the sausage and cook until most of the pink is gone. Add the minced turkey bacon and saute it for a minute or two.
• 4. Next add the minced onion, bell pepper and garlic, saute for another couple of minutes. Turn off the heat and set it aside.
• 5. If you want to make your own Gluten Free bread crumbs, I took two pieces of bread and ripped them up and processed them until they were fine crumbs. I have never seen gluten free crumbs here, so making my own was necessary.
• 6. Mix the bread crumbs and the cheese in a bowl. Reserve 6 tablespoons so you can sprinkle it on the top of the stuffed mushrooms.
• 7. In a large bowl add the bread crumb/cheese mixture, minced mushroom stems, sausage mixture, herbs and spices and gently toss to combine. Add the two eggs and mix well until you have a sticky mixture.
• 8. Stuff each of the 4 mushrooms well. You should have a good mound on each. Set on the prepared baking sheets and top with your reserved bread crumb cheese mixture.
• 9. Bake at 400'F for 15-20 minutes. Serve warm.
• 10. Enjoy!

SAUSAGE STUFFED PORTOBELLO MUSHROOMS

Steps:

• Pre-heat the oven to 400. Line a rimmed baking sheet with aluminum foil and set aside.
• Cut or pull the stems off of each mushroom. Dice the stems until you have 1/3 cup diced. Reserve that 1/3 cup and discard the remaining stems. Use a spoon to scoop the dark "gills" out of the inside of each mushroom. Discard the gills and flip each mushroom over so that they are open side down/rounded cap side up. Use a pastry brush to lightly brush the tops of each mushroom with the olive oil. Then flip each mushroom so that the open cup faces up and place them on the prepared baking sheet. Set aside.
• Place the sausage in a large skillet or saute pan over medium heat and cook for a few minutes, breaking apart with a wooden spoon until the meat begins to brown a bit. Once the meat starts to break apart, add the onion and garlic and stir together. Continue to cook while breaking up meat and stirring regularly until sausage is cooked through and onions are softened. Add the 1/3 cup of diced mushroom stems you reserved in step 2 along with the fresh spinach and chopped tomatoes. Continue to cook for a couple more minutes until the spinach is wilted.
• Transfer the sausage mixture from the pan into a mixing bowl and add the bread crumbs, parmesan cheese, basil, fennel seed, oregano, parsley, salt, pepper and egg white. Stir together until well combined. Spoon the stuffing mixture evenly into each of the prepared mushroom caps from step 2. Place the baking sheet into the oven and bake for 15 minutes or until the stuffing is golden. Mushrooms will shrink back a bit. Serve warm.

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.

SAUSAGE STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 400 degrees.
• Remove mushroom stems from mushrooms and scrape out the gills. Chop the mushroom stems and add them to a skillet with sausage and onion. Saute until sausage has cooked through and onion and mushroom stems are tender. Add minced garlic and cook an additional 2 minutes.
• Add cream cheese, breadcrumbs, herbs, and egg yolk to a large bowl and stir to combine with sausage mixture from the skillet.
• Scoop sausage filling onto portobello caps and top with grated Parmesan cheese.
• Place stuffed mushrooms into oven for 25 minutes, or until the mixture is heated through and the tops are browning.
• Let cool 5 minutes and serve.