Mike's EZ Sausage Stuffed Portobello Mushrooms

Name: Mike's EZ Sausage Stuffed Portobello Mushrooms
Total time: 3600 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 LG Portobello Mushrooms [reserve stems]; 1 (6 oz) Bag Pre-cooked Jimmy Dean Sausage Crumbles [use half or all]; as needed Chicken Broth; 1/2 Cup Fine Chopped Onions; 1/4 Cup Assorted Bell Peppers [fine chop]; 1/4 Cup Sliced Celery [fine chop]; 1 tbs Minced Garlic; 1/4 Cup Spinach [shredded]; 1/4 Cup Chopped Parsley [+ reserves for garnish]; 1 tbs Minced Garlic; 1 tsp Granulated Onion Powder; 1/4 tsp Thyme & Salt & Pepper [to taste]; 1 (8 4/5 oz) Uncle Bens White Or Brown Rice Cups [heat for 1 minute - use 1 1/2 or all]; 1/2 Cup Seasoned Bread Crumbs [+ reserves for topping]; 1 Cup Shredded Cheddar Cheese; 1/3 Cup Shredded Mozzarella Cheese and Parmesan Cheese; 2 packets McCormick Pork Gravy

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Sorry, but with this new app change, I can only add so many ingredients and edit, apparently, intermittently. Know you'll also need 2 packets McCormick Pork Gravy.

Serve with a side salad and a dry white wine to cut the richness of this dish.

Sorry, but with this new app change, I can only add so many ingredients and edit, apparently, intermittently. Know you'll also need 2 packets McCormick Pork Gravy.

Serve with a side salad and a dry white wine to cut the richness of this dish.

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Sorry, but with this new app change, I can only add so many ingredients and edit, apparently, intermittently. Know you'll also need 2 packets McCormick Pork Gravy.

Serve with a side salad and a dry white wine to cut the richness of this dish.

Sorry, but with this new app change, I can only add so many ingredients and edit, apparently, intermittently. Know you'll also need 2 packets McCormick Pork Gravy.

Serve with a side salad and a dry white wine to cut the richness of this dish.

Saved

Ingredients

60 mins

4 servings

4LG Portobello Mushrooms [reserve stems]
1 (6 oz)Bag Pre-cooked Jimmy Dean Sausage Crumbles [use half or all]
as needed Chicken Broth
1/2 CupFine Chopped Onions
1/4 CupAssorted Bell Peppers [fine chop]
1/4 CupSliced Celery [fine chop]
1 tbsMinced Garlic
1/4 CupSpinach [shredded]
1/4 CupChopped Parsley [+ reserves for garnish]
1 tbsMinced Garlic
1 tspGranulated Onion Powder
1/4 tspThyme & Salt & Pepper [to taste]
1 (8 4/5 oz)Uncle Bens White Or Brown Rice Cups [heat for 1 minute - use 1 1/2 or all]
1/2 CupSeasoned Bread Crumbs [+ reserves for topping]
1 CupShredded Cheddar Cheese
1/3 CupShredded Mozzarella Cheese and Parmesan Cheese
2 packetsMcCormick Pork Gravy

Saved

Steps

60 mins

1

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.
2

Preheat oven to 400°.
3

Pull stems and fine chop them.
4

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.
5

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.
6

Transfer mixture to bowl and add all bread crumbs and cheeses, except for parmesan. Mix well while mixture is piping hot.
7

Pack sausage rice mixture into all 4 mushrooms tightly.
8

Add parmesan cheese to the tops and coat with bread crumbs. Spray tops with Pam to crisp up your crumbs.
9

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.
10

Bake at 400° for 20 minutes. Or, until tops are crispy and golden brown.
11

Lightly drizzle thick pork gravy over your crusty Portobello tops. Garnish with fresh parsley. Serve hot. Enjoy!

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MMOBRIEN @cook_2891564

on December 24, 2015 06:03

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!

Keywords

Onion Mushroom Mozz Parmesan Brown Rice Bell Pepper Sausage Pepper Pork Cheera Celery Portabella Chicken Cheese Garlic Cheddar

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Mike's EZ Sausage Stuffed Portobello Mushrooms

Mike's EZ Sausage Stuffed Portobello Mushrooms

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