Portobello mushroom and sausage bake. The best Sausage Stuffed Portobello mushroom recipe! Word to the wise, this makes a TON of sauce. Cut the sausages into bite-sized pieces.

Spoon the sausage mixture evenly between the portobella mushroom tops. Place on a lightly greased baking sheet. Sprinkle the tops with grated mozzeralla cheese. You can cook Portobello mushroom and sausage bake using 10 ingredients and 8 steps. Here is how you cook that.

Ingredients of Portobello mushroom and sausage bake

You need 1 1/3 cup of butter.
Prepare 2 1/3 cup of flour.
Prepare 3 1/2 tsp of salt.
You need 4 1/4 tsp of pepper.
You need 5 of 1 can 12oz evaporated milk.
Prepare 6 3/4 cup of water.
Prepare 7 2/3 cup of Ragu Four Cheese Sauce.
Prepare 8 of 4 small Portobello mushrooms.
It's 9 of 1 cup cooked rice.
You need 10 of 2 Links Chef Bruce aidells Portobello & Swiss cheese smoked chicken sausage.

Remove from oven and allow to cool for several minutes before serving. These sausage stuffed portobello mushrooms feature meaty portobello mushroom caps loaded with an enticing mixture of ground sausage, sage, and cream cheese. Portobello mushrooms are the tortilla chip of the fungi world. Perfect for loading with your favorite toppings and serving as a hearty entree.

Portobello mushroom and sausage bake instructions

Preheat oven to 350.
Make roux with butter and flour.
Add milk & water.
Add Ragu cheese sauce.
Stir until thick and bubbly.
Miss cheese sauce with rice, mushrooms & sausage.
Cook in cattle dish for 30 mins out until brown.
Enjoy.

Heat the olive oil in a large skillet over medium-high heat. Place mushrooms, stem side down on pan and brush with oil. This recipe starts off with crumbled Italian sausage cooked down in a bit of butter. I sauté a few types of mushrooms in the rendered fat, then flavor them with shallots, garlic, and a little bit of soy sauce and lemon juice. They get finished in a simple creamy sauce flavored with Parmesan cheese.