Sausage-Stuffed Portabella Mushrooms With Mozzarella Cheese

Name: Sausage-Stuffed Portabella Mushrooms With Mozzarella Cheese
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8 serving(s)
Ingredients: 8 large portabella mushrooms (stems removed); olive oil; salt; 907.18 g Italian sausages (casings removed); 3 green onions (very finely chopped) or 3 minced yellow onions; 9.85-19.71 ml chopped fresh parsley; 0.25 ml dried basil or 9.85 ml fresh basil, chopped; 0.25 ml Tabasco sauce or 0.25 ml louisiana hot sauce; 14.79 ml minced fresh garlic, to taste or 2.46 ml garlic powder; 473.18 ml garlic-flavored croutons (ground fine, measure 2 cups after grinding); 118.29 ml milk; 118.29 ml grated parmesan cheese; 2 eggs, lightly beaten; black pepper; grated mozzarella cheese (use any amount desired)

Submitted by Kittencalrecipezazz

"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."

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photo by Lori Mama

Ready In:: 45mins
Ingredients:: 15
Serves:: 8

ingredients

8 large portabella mushrooms (stems removed)
olive oil
salt
907.18 g Italian sausages (casings removed)
3 green onions (very finely chopped) or 3 minced yellow onions
9.85-19.71 ml chopped fresh parsley
0.25 ml dried basil or 9.85 ml fresh basil, chopped
0.25 0.25 ml Tabasco sauce or 0.25 ml louisiana hot sauce
14.79 ml minced fresh garlic, to taste or 2.46 ml garlic powder
473.18 ml garlic-flavored croutons (ground fine, measure 2 cups after grinding)
118.29 ml milk
118.29 ml grated parmesan cheese
2 eggs, lightly beaten
black pepper
grated mozzarella cheese (use any amount desired)

directions

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!

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Reviews

I had to use a great deal of substitutes (regular pork sausage vs. italian, bread crumbs+seasonings vs. croutons, italian blend cheese vs. mozzarella) and they still turned out perfect! Love the recipe!

KaKie
Delicious! This recipe tastes exactly like the sausage-stuffed portabellas I buy from a local gourmet shop. The recipe is really easy and the end result very satisfying. Next time I am going to use baby portabella caps and make as an appetizer.

Nichola H.
Well, Kitten... I have actually made a many of your recipes and needless say this one is another great one. My BF requested these for his birthday dinner and they came out fantastic!!! I did halve these for the two of us. Thanks for the recipe!

Chef KLC
Great recipe, easy and delicious...

Hathor1943
Wonderful dish, awesome recipe!

Carl Z.