Italian Sausage Stuffed Portabella Mushrooms With Herb Parmesan Recipes

Italian Sausage Stuffed Portabella Mushrooms With Herb Parmesan image

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Recipe From food.com

Provided by Starfire aka Wendy

Categories < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

Italian Sausage Stuffed Portobello Mushrooms With Herb Parmesan image

Make and share this Italian Sausage Stuffed Portobello Mushrooms With Herb Parmesan recipe from Food.com.

Recipe From food.com

Provided by Eric R.

Categories Pork

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

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ITALIAN SAUSAGE AND HERB STUFFED MUSHROOMS

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Dec 15, 2020 Yields: 16 mushrooms Ingredients 1 tablespoon extra-virgin olive oil 1 large garlic clove, minced ¼ cup plus 3 tablespoons Panko …

5/5 (10)

Category Appetizer, Side Dish, Snack

Cuisine Italian, American

Estimated Reading Time 7 mins

First, make the bread crumb topping. Heat the olive oil in a small skillet over medium heat. When the oil is hot and shimmering, add the minced garlic and cook for about 2 minutes until the garlic is golden. (Be very careful not to burn it!) Stir in 3 tablespoons of the bread crumbs and a small pinch of salt and cook for 1 to 2 minutes until lightly golden—no need to brown the crumbs fully as they’ll brown significantly in the oven. Transfer to a small bowl or plate to cool.
Prep the mushrooms! Clean the mushrooms by wiping them gently with a damp towel. Mushrooms absorb water like a sponge, so I don’t recommend rinsing them under the faucet. Remove the stems from each mushroom cap and set aside. (The stems are going to be used for the filling.) Using a teaspoon, gently remove and discard the dark brown gills on the underside of each mushroom cap. (No need to be a perfectionist here.) Place the prepared mushroom caps cavity side up on a baking sheet or in a large braiser/skillet/casserole dish sprayed with cooking spray, leaving a little bit of space between each one. Finely chop the mushroom stems (I like to pulse them a few times in my food processor until finely chopped) and set aside.
Heat a medium nonstick skillet over medium heat. When the pan is hot, add the sausage and cook for about 5 minutes, stirring and breaking up the meat into very small pieces, until lightly browned. Add the chopped mushroom stems and cook for about 3 minutes until the mushrooms are very soft. Reduce the heat to medium-low and slowly pour in the Rao’s Homemade® Roasted Garlic Sauce. Cook for 2 to 3minutes until the sauce has thickened slightly (you want the filling to be very thick). Turn off the heat and stir in ¼ cup of the cheese, ¼ cup bread crumbs, and the chopped parsley and basil.

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Mar 1, 2017 Directions 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 …

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Category Appetizer

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Difficulty Easy

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.

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