Hello everybody, welcome to my recipe site. Today I’m gonna show you how to make a special dish, Mike's EZ Sausage Stuffed Portobello Mushrooms. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.
Mike's EZ Sausage Stuffed Portobello Mushrooms Recipe. These Sausage Stuffed Portobello Mushrooms are a delicious low carb dinner! A savory sausage tomato sauce topped with gooey, melty cheese on top of an umami portobello mushroom!
You can have Mike's EZ Sausage Stuffed Portobello Mushrooms using 17 ingredients and 11 steps. Here is how you cook it.
Ingredients of Mike's EZ Sausage Stuffed Portobello Mushrooms
- Prepare 4 of LG Portobello Mushrooms [reserve stems].
- Make ready 1 (6 oz) of Bag Pre-cooked Jimmy Dean Sausage Crumbles [use half or all].
- It’s of as needed Chicken Broth.
- Take 1/2 Cup of Fine Chopped Onions.
- You need 1/4 Cup of Assorted Bell Peppers [fine chop].
- Take 1/4 Cup of Sliced Celery [fine chop].
- Make ready 1 tbs of Minced Garlic.
- Prepare 1/4 Cup of Spinach [shredded].
- You need 1/4 Cup of Chopped Parsley [+ reserves for garnish].
- It’s 1 tbs of Minced Garlic.
- Take 1 tsp of Granulated Onion Powder.
- Make ready 1/4 tsp of Thyme & Salt & Pepper [to taste].
- Take 1 (8 4/5 oz) of Uncle Bens White Or Brown Rice Cups [heat for 1 minute - use 1 1/2 or all].
- Make ready 1/2 Cup of Seasoned Bread Crumbs [+ reserves for topping].
- Make ready 1 Cup of Shredded Cheddar Cheese.
- You need 1/3 Cup of Shredded Mozzarella Cheese and Parmesan Cheese.
- It’s 2 packets of McCormick Pork Gravy.
Paleo, low carb, gluten free, grain free, dairy free, sugar free, clean eating, real food.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.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.
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!.
Mike's EZ Sausage Stuffed Portobello Mushrooms Recipe by MMOBRIEN.Great recipe for Mike's EZ Sausage Stuffed Portobello Mushrooms.Sorry, but with this new app change, I can only add so many ingredients and edit, apparently, intermittently.
Crumbled Italian sausage, sun-dried tomatoes, fresh basil and melted provolone cheese combine to a make a delicious "stuffing" for balsamic-roasted portobello mushrooms.Add some garlic bread and a tossed salad and you have a complete, easy meal.It was delicious and my family loves them we have had them twice now the second time I made them I used large portobellos and added mozzarella cheese.Stuffed Portobello mushrooms make a filling appetizer, unique side dish or light lunch.Turkey sausage complements the meaty, rich flavor of Portobello mushrooms and is leaner than traditional pork sausage.
