Sausage Stuffed Portobello Mushrooms With Marinara Sauce Food

SAUSAGE STUFFED PORTOBELLO MUSHROOMS WITH MARINARA SAUCE

Steps:

• Cook onion with olive oil in sauce pan. Remove 1/2 of the onion and reserve for sausage stuffing. Add rest of ingredients for marinara sauce. Simmer. In large skillet heat olive oil and cook sausage med-high heat, untill cooked thru. Add garlic and reserved onions. Cook 1 minute. Remove pan from heat. Stir in mascarpone. Add thyme, breadcrumbs, parmesan cheese, 1/2 of the fontina, salt & pepper. Stir till combined. Heat grill pan. Pre-heat oven broiler. Brush mushrooms both sides with olive oil and season with salt & pepper. Grill stem side down for 3 mins. Turn over and grill for 2 mins untill tender. Transfer to baking sheet. Fill each mushroom with sausage mixture and 1/2 of the fontina. Sprinkle with grated parmesan. Broil till warmed thru and cheese is melted. Serve with marinara sauce spooned over each mushroom.

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.

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.

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.

PORTOBELLO MUSHROOMS WITH ITALIAN SAUSAGE AND PARMESAN

Steps:

• 1. Preheat oven to 400 degrees. Brush any dirt off the mushrooms. Using a spoon, scrape away the dark brown gills on the under side. Trim the stems flush with the bottoms. In the bottom of an ovenproof casserole, large enough to hold the mushrooms in 1 layer, spread the oil. Add the mushrooms, gill side up. Set aside. Remove sausage from its casing. In a large skillet over medium-high heat, cook, breaking up into small pieces, until sausage browns. Discard excess fat. Add the shallot, and continue cooking until translucent. Remove to a mixing bowl and add the bread crumbs and the 1 cup of cheese. Mix until well blended. Mound sausage-cheese mixture into the mushroom caps. Bake for 20 minutes. Drizzle with warm marinara sauce, top with more Romano and parsley if using. Pass more sauce at the table.

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!