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 PORTOBELLO MUSHROOMS
An easy and satisfying meal of roasted portobello mushrooms topped with crumbled Italian sausage, sun-dried tomatoes, fresh basil and provolone cheese.
Provided by Lynne Webb
Categories Sausage
Time 25m
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F.
- Brush any dirt from the outside of the mushrooms and using a teaspoon, carefully scrape the gills from inside the cap and discard. Arrange the mushrooms in a single layer on a nonstick baking sheet.
- Whisk together 1 tablespoon of the olive oil and 2 teaspoons of the balsamic vinegar in a small bowl. Brush the mushrooms with the mixture, season with salt and pepper and roast them just until tender when pierced with the tip of a knife, about 5 to 7 minutes. Remove from the oven and blot any accumulated liquid from inside the mushroom caps with a paper towel. Set aside
- While the mushrooms roast, heat the remaining 2 tablespoons of olive oil in a heavy skillet over medium heat. Add the onion and sauté until softened, 2 minutes. Add the garlic and cook until fragrant, 1 minute additional. Add the sausage and continue cooking, until the sausage is browned and cooked through, 4 to 5 minutes longer. Add the remaining balsamic vinegar, sun-dried tomatoes, provolone cheese and basil. Combine well and season to taste with salt and pepper.
- Divide the sausage mixture between the 4 mushrooms caps, pressing the mixture gently with a spoon to form a mound. Return the mushrooms to the oven for 5 to 7 minutes, until the cheese is melted throughout.
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
SAUSAGE AND GORGONZOLA-STUFFED PORTOBELLO MUSHROOMS
Steps:
- Preheat oven to 425 degrees. Evenly drizzle both sides of mushrooms with olive oil, then season, if desired, with salt and black pepper. On cookie sheet, arrange mushrooms, gill-side-up; set aside.
- Brown sausage in 10-inch nonstick skillet; drain, if desired. Add onion and cook, stirring occasionally, 3 minutes or until tender; cool slightly.
- Combine sausage mixture, 1/2 cup Sauce, bread, 3 tablespoons cheese and pine nuts in medium bowl. Evenly spoon sausage mixture onto prepared mushrooms, then sprinkle with remaining cheese. Bake 15 minutes or until mushrooms are tender.
- Meanwhile, bring spinach and 1/4 cup water to a boil in 5-quart saucepot over high heat. Reduce heat to low and cook covered, stirring occasionally, 2 minutes or until spinach is wilted. Season, if desired, with salt and black pepper. Evenly arrange spinach on plates with slotted spoon, then top with mushrooms. Serve with remaining Sauce, heated.
- TIP: For VEGETARIAN STUFFED MUSHROOMS, omit sausage and cook chopped mushroom stems with onion.
- GREAT VARIATION: To make APPETIZER STUFFED MUSHROOMS, prepare filling as above and stuff into white mushroom caps. Bake 10 minutes or until tender.
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
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