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
STUFFED PORTABELLA CAPS
I love stuffed mushrooms but I've had a hard time finding recipes that don't have seadood in them. Here's a great one with sausage.
Provided by Miss Erin C.
Categories Pork
Time 1h10m
Yield 5 Mushroom caps
Number Of Ingredients 9
Steps:
- Remove stems from portobello mushrooms.
- Arrange the mushroom caps, bottoms up, on a medium baking sheet.
- Chop the stems and set aside.
- Place turkey sausage link on a small baking sheet.
- Cook uncovered in the preheated oven 15 minutes, or until the interior is no longer pink.
- Remove from heat and chop.
- In a medium saucepan over medium heat, mix together chopped mushroom stems, chopped sausage, chopped garlic, crushed garlic, cayenne pepper, black pepper and seasoned bread crumbs.
- Slowly cook and stir 5 to 7 minutes, or until bread crumbs begin to brown.
- Remove from heat, allow to cool approximately 10 minutes and transfer to a medium bowl.
- Preheat oven to 350 degrees F (175 degrees C).
- Mix cream cheese and Parmesan cheese into the mushroom stem mixture.
- Stuff the mushroom caps with the mixture.
- Bake stuffed mushrooms in the preheated oven 20 minutes, or until stuffing is lightly browned.
Nutrition Facts : Calories 164.2, Fat 9.6, SaturatedFat 5.6, Cholesterol 27.4, Sodium 316.2, Carbohydrate 14.7, Fiber 2.1, Sugar 2.3, Protein 6.6
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
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.
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.
PORTOBELLO STUFFED WITH SAUSAGE, SPINACH AND SMOKED MOZZARELLA
Provided by Bobby Flay | Bio & Top Recipes
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 12
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.
PORTOBELLO STUFFED WITH RICOTTA AND SAUSAGE
Large portobello caps stuffed with ricotta cheese and chicken or turkey sausage = a mouthwatering delight everybody can enjoy.
Provided by LikesItHot
Categories Poultry
Time 35m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Cook the sausage until done. Cut into small chunks.
- Place 1/4 cup of ricotta inside the portobello cap, gently spread it around evenly.
- Sprinkle the garlic powder and oregano over the ricotta.
- Add sausage chunks on top of the ricotta and bake at 375 for 15-20 minutes. Mushroom will be softer when done.
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
STUFFED PORTOBELLO MUSHROOM CAPS
I couldn't find a mushroom recipe that I liked, so I started playing around with my own creation. You can make these with salad shrimp, crab, sausage - practically anything you think would be a good meat filling.
Provided by rocklighting
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix crabmeat, Italian-style bread crumbs, panko, Parmesan cheese, mozzarella cheese, egg, milk, and butter in a bowl until thick yet pliable enough to shape. Divide and roll into 12 1-inch balls.
- Gently press the balls into the mushroom caps and press to spread into a rounded mound atop the mushroom.
- Bake in preheated oven until heated through and golden on top, about 30 minutes.
Nutrition Facts : Calories 165.7 calories, Carbohydrate 19 g, Cholesterol 42.2 mg, Fat 6.3 g, Fiber 2.1 g, Protein 11.8 g, SaturatedFat 3.3 g, Sodium 288.3 mg, Sugar 2.9 g
ITALIAN SAUSAGE STUFFED PORTABELLA MUSHROOMS WITH HERB PARMESAN
At Olive Garden we are passionate about Italian cooking. We are pleased to share with you a collection of our Featured Recipes over the years that you can prepare at home-and share with your friends and family. Link: olivergarden.com
Provided by Starfire aka Wendy
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 971.4, Fat 83.7, SaturatedFat 42.1, Cholesterol 347.3, Sodium 1778, Carbohydrate 20.5, Fiber 2, Sugar 3.4, Protein 35.9
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