Sausage, Vegetables

Stuffed Portobello Mushrooms

I’m not sure where I got this recipe from, but it’s really good. I made it for the first time the other night and my daughter gobbled it up. Who would of thought an almost 2 year old would like mushrooms?

5-6 medium sized portobello mushrooms (larger ones can be used)
1 turkey sausage link, casing removed
3 garlic cloves, chopped
1/2 tsp ground cayenne pepper (more or less to taste)
1 tsp ground black pepper
1/2 cup Italian bread crumbs
1/2 cup cream cheese, softened
2 Tbsp grated Parmesan cheese

Preheat oven to 350 degrees. Remove stems from mushrooms, set aside. Arrange the caps, bottoms up on a baking sheet. Bake for 7-10 minutes or until mushrooms start to cook slightly.

Meanwhile, cook the sausage in a small skillet until done. Remove from heat and chop. In the same skillet over medium heat, mix together the mushroom stems, sausage, garlic, peppers and bread crumbs. Slowly stir and cook 5-7 minutes or until bread crumbs begin to brown. Remove from heat and cool (approx. 10 minutes). Transfer to a medium sized bowl.

Mix cheeses into filling mixture. Stuff the mushroom caps with mixture and bake for another 15-20 minutes or until stuffing is lightly browned.


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