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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

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 a roll. I prefer the hot/spicy)
3 garlic cloves, peeled & chopped
1 tbsp. crush garlic
1/4 tsp. ground cayenne pepper (If you use hot sausage, omit this pepper)
1 tsp. ground black pepper
1/2 cup seasoned bread crumbs
1/2 cup cream cheese (I use chive cream cheese)
2 tbsp, shredded Parmesan cheese
Directions:
Directions:
Preheat oven to 350º
1.l 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 pan over medium heat, mix together chopped mushroom stems, cooked sausage, chopped garlic, crushed garlic, cayenne paper, black pepper and seasoned bread crumbs. Slowly cook and stir 5 to 7 minutes. Transfer to a medium bow.
4. Mix cream cheese and Parmesan cheese into the mushroom/sausage mixture. Fill the mushroom caps with the sausage mixture.
5. Bake for 20 minutes or until stuffing is lightly browned.
Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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