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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Stuffed Portobello Mushrooms Recipe

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This recipe for Stuffed Portobello Mushrooms is from Recipes Through The Generations, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 large portobello mushrooms
1 lb. Farmer John sausage (the stuff that comes in the roll)
3 cloves garlic, peeled & chopped
1 T. crushed garlic
1/2 t. ground cayenne pepper
1 t. ground black pepper
1/2 c. seasoned bread crumbs
1/2 c. cream cheese softened (I used the chive cream cheese)
2 T. grated Parmesan cheese
Directions:
Directions:
Preheat oven to 350º
1. Remove stems from mushrooms. Arrange mushrooms on a large cookie sheet. Chop stems and set aside.
2. Cook sausage and drain. Remove from heat and chop.
3. In med. pan over medium heat, mix together chopped mushroom stems, cooked sausage, chopped garlic, crushed garlic, cayenne pepper, black pepper and seasoned bread crumbs. Slowly cook and stir 5 to 7 minutes or until bread crumbs begin to brown. Remove from heat. and allow to cool for about 10 minutes. Transfer to a medium bowl.
4. Mix cream cheese and Parmesan cheese into the mushroom/sausage mixture. Stuff the mushroom caps with mixture.
5. Bake for 20 minutes or until stuffing is lightly browned.
Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
30 minutes/cook time-20 min.
Personal Notes:
Personal Notes:
Want appetizers? Use small portobello mushrooms. Use breakfast links, cooked and chopped. Roll stuffing into balls and pop it into the baby 'bellas. Roll the tops in shredded Romano cheese.

THESE ARE DELICIOUS! Make double filling and freeze for another day.

 

 

 

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