Portabella Mushrooms Stuffed With Italian Sausage Food

ITALIAN SAUSAGE STUFFED MUSHROOMS

Steps:

• Preheat the oven to 425 degrees F. Remove the stems from 24 large cremini mushrooms (finely chop the stems for the filling).
• Wipe the caps clean with a damp paper towel, then toss with 2 tablespoons olive oil and season with salt . Arrange on a baking sheet.
• Cook 4 ounces sweet Italian sausage (casing removed) in a skillet with olive oil over medium heat, breaking up the meat, until no longer pink, 3 minutes. Add 1/2 finely chopped fennel bulb and the chopped mushroom stems and cook until tender, 3 minutes. Add 2 chopped garlic cloves, season with red pepper flakes and cook 1 minute. Let cool, then mix with 1 cup breadcrumbs, 1/2 cup shredded fontina and 2 tablespoons each grated parmesan, chopped parsley and chopped green olives. Divide among the mushroom caps.
• Bake until the mushrooms are tender and the filling is golden, 15 to 17 minutes. Let cool 5 minutes, then remove from the baking sheet.

GRILLED AND STUFFED PORTOBELLO MUSHROOMS WITH GORGONZOLA

Steps:

• Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
• In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add the turkey sausage and cook, stirring frequently, until cooked through, about 5 minutes. Add the garlic and cook for 1 minute. Remove the pan from the heat. Stir in the mascarpone cheese. Add the thyme, oregano, bread crumbs, 1/2 of the Gorgonzola, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir until all ingredients are combined.
• Brush the mushrooms on both sides with the remaining oil and season with salt and pepper. Grill the mushrooms, stem side down, for 3 minutes. Turn the mushrooms over and grill for 2 minutes until tender. Fill each mushroom with the sausage mixture and top with the remaining Gorgonzola. Return the mushrooms to the grill and cook until the stuffing is warmed through and the cheese starts to melt, about 5 to 7 minutes.
• Cook's Note: The assembled mushrooms can also be placed on a baking sheet and cooked under a preheated broiler until warmed through.

SAUSAGE-STUFFED PORTABELLA MUSHROOMS WITH MOZZARELLA CHEESE

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!

STUFFED PORTOBELLO MUSHROOMS

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.

STUFFED PORTABELLA MUSHROOMS

Steps:

• Preheat oven to 350 degrees.
• Preheat and grease outside grill to medium heat.
• Wash and remove stem from mushrooms.
• Melt one tablespoone of butter and brush on the smooth side of the mushrooms and let sit for 1-2 minutes.
• Mix the cream cheese and bacon together.
• Saute garlic in 1 tablespoon of butter over medium heat until tender, about 2 minutes.
• Add to cream cheese and bacon mixture.
• Grill mushrooms over medium heat, stem side down for 5 minutes; turn and grill for another 3-4 minutes.
• Remove and let cool for about 3-5 minutes.
• Brush any remaining butter on the rough side of the mushroom (If you don't have any left, don't worry about it).
• Divide the cream cheese mixture evenly on the mushrooms and spread with your fingers.
• Top with the Mozzarella cheese and Parmasan cheese.
• Sprinkle with Italian Bread Crumbs.
• Bake in the oven for 15 to 20 minutes or until the cheese is melted and the bread crumbs are slightly browned.
• 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°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.

PORTOBELLO STUFFED WITH SAUSAGE, SPINACH AND SMOKED MOZZARELLA

Steps:

• Preheat grill to medium-high heat.
• Brush sausages and onion slices with olive oil and place on the grill. Cook until browned on all sides.
• Put the sausage and onion into a saute pan, add the wine and cook until the wine is completely reduced. While the wine is reducing, break up the sausage into small pieces. Add the spinach, 1/2 cup of water and season with salt and pepper. Cook until the spinach has wilted, about 2 minutes. Remove from the heat and stir in the 2 tablespoons of the basil, 2 tablespoons of the parsley and the cheese and let cool slightly.
• Heat the grill to high.
• Brush the mushroom caps on both sides with the remaining oil and season with salt and pepper. Place the mushrooms on the grill, top side down and cook until golden brown, about 4 minutes. Remove the mushrooms from the grill and place on a flat surface, cap side down. Fill the mushrooms with the sausage mixture and top each with a few slices of tomato. Season the tomatoes with salt and pepper and place on the grill, cap side down, close the cover and cook until the mushroom and filling have heated through, the cheese has melted and the tomatoes are soft, about 5 minutes. Remove to a platter and sprinkle tops with the remaining parsley and basil.

ITALIAN SAUSAGE STUFFED PORTABELLA MUSHROOMS WITH HERB PARMESAN

Steps:

• Preheat oven to 350ºF.
• MUSHROOMS.
• CLEAN top of mushrooms with damp cloth. Place cleaned mushrooms on a sheet tray, stem side down. Bake at 350ºF for 5-8 minutes.
• REMOVE from oven until ready to stuff, in step 5 below.
• STUFFING.
• BROWN sausage in a nonstick skillet, crumbling sausage into small pieces. Once browned, drain fat and transfer to a paper towel to cool.
• BEAT eggs with milk in a medium bowl, then mix in parsley, basil, garlic, croutons, and Parmesan cheese.
• ADD cooled sausage and mix well -- mixture should be wet but firm and hold together easily.
• TOP pre-baked mushroom caps with sausage mixture and bake in 350ºF oven for 15 - 20 minutes, or until golden brown and cooked throughout.
• SAUCE.
• HEAT cream in sauce pan and lightly boil until half its original volume, being careful not to scorch. Mix in Parmesan 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 and serve.

STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat your oven to 425 degrees F. Arrange a wire baking rack inside a rimmed baking sheet (lined with foil, if desired).
• Wash the portobello mushrooms off and dry with clean paper towels. Use a paring knife to slice the stems off, and use your hands to pull off any soft parts of the mushroom along the edge that overlaps the gills. Reserve these parts.
• Place the mushrooms stem side down on the rack in the baking sheet. Brush with 1/2 tablespoon of olive oil and season with salt and pepper. Turn them stem side up and repeat on the other side with the remaining 1/2 tablespoon olive oil. Roast in preheated oven for 20 minutes.
• While the mushrooms are roasting, chop up the stems and any other scraps from the mushrooms. Sauté the onion and chopped mushroom in 1 tablespoon of the olive oil in a medium skillet over medium-high heat with a pinch of salt and pepper until softened and starting to brown (about 3 minutes). Add the baby spinach and sauté until wilted (about 1 minute). Add the chopped garlic and sauté until fragrant (about 1 minute). Add the marinara sauce (1 cup) and stir together. Turn off heat.
• In a small bowl, mix together the breadcrumbs (1/4 cup), remaining 1 tablespoon of olive oil, dried oregano (1 teaspoon), and a pinch of salt and pepper.
• Remove mushrooms from oven. You may notice pools of liquid inside each cap. Use a paper towel held by tongs to press down in each cap to absorb as much liquid as you can.
• Divide the marinara mixture evenly into each mushroom cap, followed by 1/4 cup of mozzarella cheese on each. Sprinkle each evenly with the breadcrumb mixture.
• Continue baking at 425 degrees F for 10-15 more minutes, until cheese is melted and breadcrumbs are toasted. Serve hot.

BAKED STUFFED MUSHROOMS WITH SAUSAGE AND MOZZARELLA

Steps:

• Heat oven to 400 degrees.
• Remove stems from mushrooms; finely chop enough stems to equal 1/2 cup and reserve (save remaining stems for another use).
• Place mushroom caps in a bowl and toss with 1 tablespoon oil.
• Arrange caps cavity side up on a shallow baking pan; set aside.
• Heat remaining 1 tablespoon oil in a small skillet over medium heat.
• Add sausage, green onion, garlic, Italian seasoning and reserved chopped mushroom stems.
• Cook, stirring, breaking sausage into smaller pieces with a fork, for about 5 minutes, until cooked through.
• Remove from heat; add 1/2 cup mozzarella and the Parmesan cheese and stir just until cheese melts.
• Stuff mushroom caps with sausage mixture; sprinkle with remaining 2 tablespoons mozzarella.
• Bake 10 to 15 minutes, until mushrooms are tender.

PENNE WITH SAUSAGE AND PORTOBELLO MUSHROOMS

Steps:

• Fill a pot with water and bring to a boil; cook the sausages in the boiling water until no longer pink in the center, about 40 minutes. Cut the sausages into bite-sized pieces.
• Fill a large pot with lightly-salted water and bring to a boil. Stir the penne into the water and return to a boil. Cook, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well.
• Combine the tomatoes, mushrooms, onion, garlic, wine, rosemary, oregano, thyme, salt, and pepper in a large skillet over medium heat; cook and stir until the liquid is reduced to about half its original volume, about 10 minutes. Add the sausage and the drained pasta to the mixture and continue cooking until the liquid is reduced to about one-quarter its original volume, 10 to 15 minutes more. Sprinkle the mozzarella cheese over the dish to serve.

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.

SAUSAGE-STUFFED PORTOBELLO CAPS

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.

PORTABELLA MUSHROOMS STUFFED WITH ITALIAN SAUSAGE

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.

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.

STUFFED PORTABELLA MUSHROOMS

Steps:

• Preheat broiler.
• In a small bowl stir together bread crumbs, Parmesan, parsley, and salt and pepper to taste. Cut off and discard mushroom stems. Put mushrooms, gill sides down, on a baking sheet and brush tops with 1/2 tablespoon oil. Broil mushrooms 2 to 3 inches from heat until golden, about 3 minutes. Turn mushrooms over and season with salt and pepper. Broil mushrooms 3 minutes more. Mound bread-crumb mixture onto mushroom centers and drizzle with remaining 1/2 tablespoon oil. Broil stuffed mushrooms until stuffing is golden brown, 1 to 2 minutes.