Sausage stuffed portabella mushrooms with mozzarella cheese is a delightful dish that combines the savory flavors of sausage, the earthy taste of mushrooms, and the gooey goodness of melted cheese. This dish is perfect for a main course or as a side dish, and it can be easily prepared in under an hour. The combination of ingredients creates a flavorful and satisfying meal that is sure to please everyone at the table.
Let's cook with our recipes!
SAUSAGE-STUFFED PORTABELLA MUSHROOMS WITH MOZZARELLA CHEESE
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.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Lightly brush olive oil on both sides of the potobello mushroom caps then sprinkle the inside lightly with salt (this is optional but I most always do!).
- In a skillet brown the sausage meat with green onions crumbling into very small pieces until browned; drain any fat then cool.
- In a medium bowl beat eggs with milk, fresh parsley, basil, fresh garlic, cayenne pepper or hot sauce until well combined.
- Add in the Parmesan cheese and the ground croutons starting with about 1-1/2 cups ground croutons, you might have to add in more later; mix with a wooden spoon until combined.
- 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 amount more of the croutons at a time just until the mixture binds together).
- Season mixture with black pepper to taste.
- Spoon the sausage mixture evenly between the portobella mushroom tops.
- Place on a lightly greased baking sheet.
- Bake in a 350 degree oven for about 15-20 minutes.
- Sprinkle the tops with grated mozzeralla cheese.
- Delicious!
Nutrition Facts : Calories 517.5, Fat 36.6, SaturatedFat 13.2, Cholesterol 125.9, Sodium 1620.6, Carbohydrate 17.3, Fiber 2.1, Sugar 3.2, Protein 29.5
BAKED STUFFED MUSHROOMS WITH SAUSAGE AND MOZZARELLA
Make and share this Baked Stuffed Mushrooms With Sausage and Mozzarella recipe from Food.com.
Provided by Dancer
Categories Pork
Time 40m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees.
- Remove stems from mushrooms; finely chop enough stems to equal 1/2 cup and reserve (save remaining stems for another use).
- Place mushroom caps in a bowl and toss with 1 tablespoon oil.
- Arrange caps cavity side up on a shallow baking pan; set aside.
- Heat remaining 1 tablespoon oil in a small skillet over medium heat.
- Add sausage, green onion, garlic, Italian seasoning and reserved chopped mushroom stems.
- Cook, stirring, breaking sausage into smaller pieces with a fork, for about 5 minutes, until cooked through.
- Remove from heat; add 1/2 cup mozzarella and the Parmesan cheese and stir just until cheese melts.
- Stuff mushroom caps with sausage mixture; sprinkle with remaining 2 tablespoons mozzarella.
- Bake 10 to 15 minutes, until mushrooms are tender.
Nutrition Facts : Calories 42.1, Fat 3.5, SaturatedFat 1.1, Cholesterol 6.3, Sodium 60.5, Carbohydrate 1, Fiber 0.2, Sugar 0.4, Protein 2.1
PORTOBELLO STUFFED WITH SAUSAGE, SPINACH AND SMOKED MOZZARELLA
Provided by Bobby Flay | Bio & Top Recipes
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat grill to medium-high heat.
- Brush sausages and onion slices with olive oil and place on the grill. Cook until browned on all sides.
- Put the sausage and onion into a saute pan, add the wine and cook until the wine is completely reduced. While the wine is reducing, break up the sausage into small pieces. Add the spinach, 1/2 cup of water and season with salt and pepper. Cook until the spinach has wilted, about 2 minutes. Remove from the heat and stir in the 2 tablespoons of the basil, 2 tablespoons of the parsley and the cheese and let cool slightly.
- Heat the grill to high.
- Brush the mushroom caps on both sides with the remaining oil and season with salt and pepper. Place the mushrooms on the grill, top side down and cook until golden brown, about 4 minutes. Remove the mushrooms from the grill and place on a flat surface, cap side down. Fill the mushrooms with the sausage mixture and top each with a few slices of tomato. Season the tomatoes with salt and pepper and place on the grill, cap side down, close the cover and cook until the mushroom and filling have heated through, the cheese has melted and the tomatoes are soft, about 5 minutes. Remove to a platter and sprinkle tops with the remaining parsley and basil.
SAUSAGE-STUFFED PORTOBELLO MUSHROOMS
Steps:
- Preheat the oven to 400 degrees F.
- Using your hands, lightly rub each portobello mushroom with 2 teaspoons of olive oil.
- Cook the sausage in a medium skillet until browned, about 4 minutes. Add the onion, bell pepper, celery, and mushroom stems and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove from heat.
- Transfer sausage-vegetable mixture to the bowl of a food processor. Add, 1/4 cup of the bread crumbs, 1/4 cup of Parmesan, 1/4 cup of parsley, the Essence, and the remaining 2 teaspoons of olive oil. Pulse until mixture is finely chopped and comes together slightly, about 30 seconds. Transfer the mixture to a bowl, add the egg, and stir until well combined.
- Divide the filling among the mushroom caps, about 1/2 cup for each mushroom. Place the filled mushrooms on a baking sheet. Combine remaining 1/4 cup of bread crumbs and 1/4 cup of Parmesan in a small mixing bowl. Divide the bread crumb mixture evenly among the tops of the mushrooms. Bake until golden brown on top and the mushrooms are tender, about 15 to 18 minutes. Remove from oven and let cool slightly. Garnish with remaining tablespoon of parsley, drizzle with olive oil and vinegar and serve warm or at room temperature.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William and Morrow, 1993.
PORTABELLA MUSHROOMS STUFFED WITH ITALIAN SAUSAGE
Form Olive Garden. I haven't made these yet, but I think I will try it without the sauce. Update: I made these tonight and was going to make the sauce, but didn't have time. I had to substitue Italian bread crumbs for the croutons and I added chopped mushrooms stems. I also sprinkled with lemon juice after they were cooked and it was wonderful! I also used portobello and regular mushrooms-both were good!
Provided by nsomniak6
Categories Pork
Time 45m
Yield 4 mushrooms, 4 serving(s)
Number Of Ingredients 14
Steps:
- STUFFING:.
- Brown the sausage in a nonstick skillet making sure sausage is crumbled into small pieces.
- Once browned drain fat and transfer to a paper towel to cool.
- In a medium bowl, beat the eggs with milk and then mix in the parsley, basil, garlic, croutons, and Parmesan cheese.
- Add the cooled sausage and mix well (mixture should be wet but firm and hold together easily).
- Top portobella mushrooms with sausage mixture and bake in 350 degree F oven for 15 to 20 minutes.
- SAUCE:.
- In sauce pan, heat cream and lightly boil until it is half its original volume being careful not to scorch it.
- Once it is reduced by half, mix in the Parmsan cheese, basil, salt and pepper.
- Spoon 2 ounces of sauce over top of each mushroom.
- Garnish with a sprig of fresh Italian Parsley or Fresh Basil.
ITALIAN SAUSAGE STUFFED PORTABELLA MUSHROOMS WITH HERB PARMESAN
At Olive Garden we are passionate about Italian cooking. We are pleased to share with you a collection of our Featured Recipes over the years that you can prepare at home-and share with your friends and family. Link: olivergarden.com
Provided by Starfire aka Wendy
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350ºF.
- MUSHROOMS.
- CLEAN top of mushrooms with damp cloth. Place cleaned mushrooms on a sheet tray, stem side down. Bake at 350ºF for 5-8 minutes.
- REMOVE from oven until ready to stuff, in step 5 below.
- STUFFING.
- BROWN sausage in a nonstick skillet, crumbling sausage into small pieces. Once browned, drain fat and transfer to a paper towel to cool.
- BEAT eggs with milk in a medium bowl, then mix in parsley, basil, garlic, croutons, and Parmesan cheese.
- ADD cooled sausage and mix well -- mixture should be wet but firm and hold together easily.
- TOP pre-baked mushroom caps with sausage mixture and bake in 350ºF oven for 15 - 20 minutes, or until golden brown and cooked throughout.
- SAUCE.
- HEAT cream in sauce pan and lightly boil until half its original volume, being careful not to scorch. Mix in Parmesan cheese, basil, salt and pepper.
- SPOON 2 ounces of sauce over top of each mushroom.
- Garnish with a sprig of fresh Italian parsley or fresh basil and serve.
Nutrition Facts : Calories 971.4, Fat 83.7, SaturatedFat 42.1, Cholesterol 347.3, Sodium 1778, Carbohydrate 20.5, Fiber 2, Sugar 3.4, Protein 35.9
SAUSAGE-STUFFED MUSHROOMS
Just something a little different from the clam-based stuffing(s). Basic recipe you can change to suit your personal tastes. I usually cook and stir the mushrooms in butter before stuffing, but that's just my preference. The guys LOVE these during football/dart nights.
Provided by Jamie Rigsby
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 1h5m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a baking sheet.
- Melt butter in a large skillet over medium heat; cook and stir mushrooms in butter until softened, about 5 minutes. Transfer mushrooms to a plate and allow to cool.
- Heat another skillet over medium-high heat; cook and stir sausage, onion, and garlic until meat is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Transfer mixture to a large bowl and stir in bread crumbs, Parmesan cheese, mozzarella cheese, Italian seasoning, and parsley.
- Arrange mushrooms gill sides up on prepared baking sheet. Spoon sausage mixture into mushroom caps.
- Bake in preheated oven until cheese is melted, about 30 minutes.
Nutrition Facts : Calories 141.1 calories, Carbohydrate 7.9 g, Cholesterol 20.9 mg, Fat 8.9 g, Fiber 1.1 g, Protein 8.5 g, SaturatedFat 4.1 g, Sodium 332.7 mg, Sugar 1.9 g
Tips:
- Choose large, flat portobello mushrooms. This will ensure that there is enough room for the stuffing and cheese.
- Remove the stems from the mushrooms. This will make it easier to stuff them.
- Cook the sausage thoroughly before stuffing the mushrooms. This will help to prevent the mushrooms from becoming soggy.
- Use a variety of cheeses for the stuffing. This will add flavor and texture to the dish.
- Bake the mushrooms until the cheese is melted and bubbly. This will ensure that the mushrooms are cooked through.
- Serve the mushrooms immediately. They are best enjoyed hot and fresh out of the oven.
Conclusion:
Sausage stuffed portobello mushrooms with mozzarella cheese is a delicious and easy-to-make dish that is perfect for a party or a weeknight meal. With a few simple ingredients, you can create a dish that is both flavorful and satisfying. So next time you're looking for a new recipe to try, give this one a try. I wouldn't be surprised if you found them irresistible.
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