Hey everyone, it’s Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, mike's ez sausage stuffed portobello mushrooms. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
These Sausage Stuffed Portobello Mushrooms are hearty enough for a full meal! I am absolutely in love with the stuffing for these Sausage Stuffed Portobello Mushrooms. It has a lot of my favorite herbs and spices (like basil and fennel seed), one of my favorite cheeses (Parmesan), the perfect.
Mike's EZ Sausage Stuffed Portobello Mushrooms is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Mike's EZ Sausage Stuffed Portobello Mushrooms is something which I have loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can have mike's ez sausage stuffed portobello mushrooms using 17 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Mike's EZ Sausage Stuffed Portobello Mushrooms:
- Take 4 LG Portobello Mushrooms [reserve stems]
- Make ready 1 (6 oz) Bag Pre-cooked Jimmy Dean Sausage Crumbles [use half or all]
- Get as needed Chicken Broth
- Make ready 1/2 Cup Fine Chopped Onions
- Make ready 1/4 Cup Assorted Bell Peppers [fine chop]
- Take 1/4 Cup Sliced Celery [fine chop]
- Prepare 1 tbs Minced Garlic
- Make ready 1/4 Cup Spinach [shredded]
- Get 1/4 Cup Chopped Parsley [+ reserves for garnish]
- Take 1 tbs Minced Garlic
- Prepare 1 tsp Granulated Onion Powder
- Make ready 1/4 tsp Thyme & Salt & Pepper [to taste]
- Make ready 1 (8 4/5 oz) Uncle Bens White Or Brown Rice Cups [heat for 1 minute - use 1 1/2 or all]
- Make ready 1/2 Cup Seasoned Bread Crumbs [+ reserves for topping]
- Take 1 Cup Shredded Cheddar Cheese
- Make ready 1/3 Cup Shredded Mozzarella Cheese and Parmesan Cheese
- Get 2 packets McCormick Pork Gravy
Stuffed Portobello mushrooms make a filling appetizer, unique side dish or light lunch. Turkey sausage complements the meaty, rich flavor of Portobello mushrooms and is leaner than traditional pork sausage. Stuffing Portobello mushrooms with raw sausage and baking them allows the meat. Great with all forms of sausage - e.g., chicken, turkey, beef, pork, etc.
Instructions to make Mike's EZ Sausage Stuffed Portobello Mushrooms:
- Gently wipe mushrooms to clean with a damp paper towel. Don't rinse them tho. They'll absorb every bit of fluid you put on them.
- Preheat oven to 400°.
- Pull stems and fine chop them.
- Gently clean out the fine black inner fibers with a spoon. - - Rub a small amount of olive oil oil on the tops of your mushrooms.
- Chop all of your vegetables and add to a pan with a few tablespoons oil. Add your seasonings, rice, sausage and mushrooms as well. Add chicken broth as needed. Cover and fry until vegetables are translucent.
- Transfer mixture to bowl and add all bread crumbs and cheeses, except for parmesan. Mix well while mixture is piping hot.
- Pack sausage rice mixture into all 4 mushrooms tightly.
- Add parmesan cheese to the tops and coat with bread crumbs. Spray tops with Pam to crisp up your crumbs.
- Make your pork gravy. Powdered or jarred. McCormick is a great powdered brand and a real timer saver. It usually requires 1 cup water per packet. But, I add only 3/4 cup for a thicker gravy on this specific dish. - - Whisk gravy constantly until bubbling and thickened.
- Bake at 400° for 20 minutes. Or, until tops are crispy and golden brown.
- Lightly drizzle thick pork gravy over your crusty Portobello tops. Garnish with fresh parsley. Serve hot. Enjoy!
Easily adaptable to vegan & vegetarian options for meat subsitutes & vegan &… Stuffed Portobello Mushrooms. Perfect for a party, or as a side dish for your meal. you have to try these sausage stuffed mushrooms! Stuffed Portobello Mushrooms topped with marinara sauce, sautéed spinach Stuffed Portobello Mushrooms topped with marinara, sautéed spinach, and crispy panko goat cheese medallions. I added some crumbled chicken hot Italian sausage and left of the breadcrumbs and this made a great. Crumbled Italian sausage, sun-dried tomatoes, fresh basil and melted provolone cheese combine to a make a delicious "stuffing" for balsamic-roasted portobello mushrooms.
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