Mike's EZ Sausage Stuffed Portobello Mushrooms. The best Sausage Stuffed Portobello mushroom recipe! Word to the wise, this makes a TON of sauce. Heat a skillet over medium-high heat.
An easy and crowd pleasing appetizer - these Sausage Stuffed Mushrooms have fresh mushrooms that are stuffed with sausage and cream cheese.
I am all about the appetizer recipes, especially at the end of the year.
Hosting a party and looking for a delicious and easy to make appetizer?
You can cook Mike's EZ Sausage Stuffed Portobello Mushrooms using 17 ingredients and 11 steps. Here is how you achieve that.
Ingredients of Mike's EZ Sausage Stuffed Portobello Mushrooms
- You need 4 of LG Portobello Mushrooms [reserve stems].
- Prepare 1 (6 oz) of Bag Pre-cooked Jimmy Dean Sausage Crumbles [use half or all].
- It's of as needed Chicken Broth.
- You need 1/2 Cup of Fine Chopped Onions.
- Prepare 1/4 Cup of Assorted Bell Peppers [fine chop].
- You need 1/4 Cup of Sliced Celery [fine chop].
- It's 1 tbs of Minced Garlic.
- You need 1/4 Cup of Spinach [shredded].
- Prepare 1/4 Cup of Chopped Parsley [+ reserves for garnish].
- You need 1 tbs of Minced Garlic.
- It's 1 tsp of Granulated Onion Powder.
- It's 1/4 tsp of Thyme & Salt & Pepper [to taste].
- Prepare 1 (8 4/5 oz) of Uncle Bens White Or Brown Rice Cups [heat for 1 minute - use 1 1/2 or all].
- You need 1/2 Cup of Seasoned Bread Crumbs [+ reserves for topping].
- It's 1 Cup of Shredded Cheddar Cheese.
- Prepare 1/3 Cup of Shredded Mozzarella Cheese and Parmesan Cheese.
- You need 2 packets of McCormick Pork Gravy.
Learn how to make Sausage Stuffed Mushrooms with Johnsonville® Italian Sausage. Please like, share and SUBSCRIBE, Be sure to CLICK the BELL ICON to get our upcoming videos. This recipe is very easy to make. I didn't find the big portabella mushrooms so I used the one.
Mike's EZ Sausage Stuffed Portobello Mushrooms instructions
- 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!.
See great recipes for Sausage Stuffed Mushrooms too! In a large bowl, mix sausage, egg, coconut flour, and the cooled down chopped stems, onions, garlic. Mushrooms are one of my favorite foods and I have been wanting to try doing a stuffed mushroom dish for a while. I came across this recipe for creamy stuffed portabella mushrooms at a perfect time as I had some leftover chicken in my freezer that I wanted to use. This dish sounded really good with lots of butter, cream cheese and white wine though I did cut down on the butter a bit.