Savory Stuffed Portabella Mushrooms Recipes

SAVORY STUFFED MUSHROOMS

Steps:

• Preheat the oven to 375 degrees F.
• Heat a large skillet over medium-high heat. Add the olive oil and once hot, add the turkey sausage and cook, breaking up with the back of a wooden spoon, about 2 minutes. Once the sausage is beginning to brown, add the mushroom stems and continue to cook until soft and the turkey is cooked through. Add the garlic and briefly saute until fragrant. Stir in the white wine and scrap up any browned bits on the bottom of the pan. Cook until the wine has evaporated. Transfer the mixture to a bowl. Add the blue cheese, breadcrumbs and parsley to the sauteed mixture and stir to combine.
• Place the mushroom caps cavity-side up on the a sheet tray. Drizzle with olive oil and sprinkle with salt and pepper. Spoon the filling into the cavities and drizzle again with olive oil. You may need to pack down the filling with your hands. Bake 20 minutes.

SPINACH STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Brush both sides of each portobello mushroom cap with Italian dressing. Arrange mushroom on a baking sheet, gill sides up.
• Bake mushrooms in the preheated oven until tender, about 12 minutes. Drain any juice that has formed in the mushrooms.
• Beat egg, garlic, salt, and black pepper together in a large bowl.
• Stir spinach, pepperoni, Parmesan cheese, 3 tablespoons mozzarella cheese, and 3 tablespoons bread crumbs into the eggs until evenly mixed.
• Divide spinach mixture over mushroom caps; sprinkle mushrooms with remaining 1 tablespoon mozzarella cheese and 1 tablespoon bread crumbs. Return mushrooms to the oven.
• Continue baking until topping is golden brown and cheese is melted, about 10 minutes more.

SAVORY STUFFED PORTABELLA MUSHROOMS

Steps:

• Preheat oven to 350°F.
• In large skillet, cook sausage over medium heat, stirring frequently until thoroughly cooked; drain well.
• In mixing bowl, combine sausage, cottage cheese, 1/2 cup of Italian cheese blend, tomatoes, basil, garlic and onions. Mix well.
• Brush smooth side of washed mushroom caps with oil & place on baking sheet.
• Spread each with 2 tablespoons sausage mixture & drizzle with 1/2 teaspoon vinegar.
• Top each with 1/2 tablespoon cheese.
• Bake 10-15 minutes until cheese begins to brown.
• Place mushrooms on plate lined with paper towel for about 3 minutes. Once drained, remove paper towel & sprinkle with paprika.