SAUSAGE STUFFED PORTOBELLO MUSHROOMS
These sausage stuffed portobello mushrooms feature meaty portobello mushroom caps loaded with an enticing mixture of ground sausage, sage, and cream cheese.
Provided by Fox Valley Foodie
Categories Entree
Number Of Ingredients 10
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.
Nutrition Facts : Calories 419 kcal, Carbohydrate 9 g, Protein 18 g, Fat 35 g, SaturatedFat 15 g, Cholesterol 131 mg, Sodium 716 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
SAUSAGE-STUFFED PORTABELLA MUSHROOMS WITH MOZZARELLA CHEESE
This is a killer recipe for stuffed portobellas! Make certain that the croutons are processed to very fine and adjust the cayenne or hot sauce to taste.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Lightly brush olive oil on both sides of the potobello mushroom caps then sprinkle the inside lightly with salt (this is optional but I most always do!).
- In a skillet brown the sausage meat with green onions crumbling into very small pieces until browned; drain any fat then cool.
- In a medium bowl beat eggs with milk, fresh parsley, basil, fresh garlic, cayenne pepper or hot sauce until well combined.
- Add in the Parmesan cheese and the ground croutons starting with about 1-1/2 cups ground croutons, you might have to add in more later; mix with a wooden spoon until combined.
- Add in the cooked sausage/onion mixture; mix well (the mixture should be wet but still firm enough to hold together if the mixture is too soft add in a small amount more of the croutons at a time just until the mixture binds together).
- Season mixture with black pepper to taste.
- Spoon the sausage mixture evenly between the portobella mushroom tops.
- Place on a lightly greased baking sheet.
- Bake in a 350 degree oven for about 15-20 minutes.
- Sprinkle the tops with grated mozzeralla cheese.
- Delicious!
Nutrition Facts : Calories 517.5, Fat 36.6, SaturatedFat 13.2, Cholesterol 125.9, Sodium 1620.6, Carbohydrate 17.3, Fiber 2.1, Sugar 3.2, Protein 29.5
SAUSAGE-STUFFED PORTOBELLO CAPS
This is an entree version of a traditional stuffed portobello mushroom appetizer. This is a gluten- and dairy-free version, however, feel free to use cheese(s) and breadcrumbs in place of the eggs, almond flour, and nutritional yeast. I used a sausage recipe from this site to make my own sausage out of ground turkey, again feel free to use your favorite ground sausage (chorizo would be lovely in this).
Provided by Patty-DC
Categories 100+ Everyday Cooking Recipes
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking dish with cooking spray.
- Remove stems and gills from mushroom caps and wipe clean with a damp towel.
- Combine sausage, almond flour, onion, eggs, nutritional yeast, garlic, Italian seasoning, and parsley in a bowl and mix well.
- Divide sausage mixture into 4 portions and fill each mushroom cap, packing firmly. Place stuffed mushrooms in the baking dish.
- Bake in the preheated oven until the center of the sausage mixture is cooked through and juices run clear, 45 to 60 minutes.
- Remove baking dish from oven. Move oven rack about 6 inches from the heat source and turn on the oven's broiler.
- Place mushrooms under the broiler until tops are colored, 3 to 6 minutes.
Nutrition Facts : Calories 406.5 calories, Carbohydrate 14.5 g, Cholesterol 137.6 mg, Fat 28.3 g, Fiber 4.5 g, Protein 25.8 g, SaturatedFat 8.6 g, Sodium 989.3 mg, Sugar 3.6 g
PORTABELLA MUSHROOMS STUFFED WITH ITALIAN SAUSAGE
Form Olive Garden. I haven't made these yet, but I think I will try it without the sauce. Update: I made these tonight and was going to make the sauce, but didn't have time. I had to substitue Italian bread crumbs for the croutons and I added chopped mushrooms stems. I also sprinkled with lemon juice after they were cooked and it was wonderful! I also used portobello and regular mushrooms-both were good!
Provided by nsomniak6
Categories Pork
Time 45m
Yield 4 mushrooms, 4 serving(s)
Number Of Ingredients 14
Steps:
- STUFFING:.
- Brown the sausage in a nonstick skillet making sure sausage is crumbled into small pieces.
- Once browned drain fat and transfer to a paper towel to cool.
- In a medium bowl, beat the eggs with milk and then mix in the parsley, basil, garlic, croutons, and Parmesan cheese.
- Add the cooled sausage and mix well (mixture should be wet but firm and hold together easily).
- Top portobella mushrooms with sausage mixture and bake in 350 degree F oven for 15 to 20 minutes.
- SAUCE:.
- In sauce pan, heat cream and lightly boil until it is half its original volume being careful not to scorch it.
- Once it is reduced by half, mix in the Parmsan 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.
STUFFED PORTOBELLO MUSHROOMS
Stuffed with pork sausage, shredded and ricotta cheeses, onions and sun-dried tomatoes, these tasty mushroom caps are a sure crowd pleaser.
Provided by JimmyDean
Categories Trusted Brands: Recipes and Tips Jimmy Dean
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Combine sausage, 1 cup shredded cheese, ricotta cheese, onions and tomatoes in large bowl.
- Brush tops of mushroom caps with oil; place, top-sides down, in shallow baking pan.
- Top with sausage mixture. Drizzle with vinegar, if desired. Sprinkle with remaining shredded cheese.
- Bake 10-12 minutes or until mushrooms are tender.
Nutrition Facts : Calories 202 calories, Carbohydrate 8.2 g, Cholesterol 30.1 mg, Fat 14.9 g, Fiber 1.8 g, Protein 10.7 g, SaturatedFat 6.3 g, Sodium 286.7 mg, Sugar 3 g
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