Savory Stuffed Portabella Mushrooms Food

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.

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.