Here is a simple recipe for stuffed portobello mushrooms that I made last night. You can use any kind of sausage you prefer. Hillshire Farms has a wonderful line of gluten free sausages. However, their sausage does contain MSG (monosodium glutamate) preservative and soy; just in case any of you have a sensitivity to either. If you are trying to watch you fat intake then nix the bacon. I love bacon! My motto is EVERYTHING tastes better with bacon. Like Guy Fieri... I'm a P.O.P. (pile of pork) kind of gal.
You will notice in my recipes that I prefer cooking and baking with grapeseed oil. I find that grapeseed oil is the most versatile oil, it is lite in flavor, and is not discernible to the palate like olive oil. It is also high in antioxidants and is full of omega fats (that's the good fat for your heart). For the breadcrumbs, again you can use what ever kind of gluten free bread you prefer. I noticed what little Almond Nut Thins I had left in the cupboard were starting to taste a bit stale, so I decided to put them to good use.
Some of you may prefer this recipe without the cheese, while others may want to add a blend of grated Romano & Parmesan. Sometimes I just leave the cheese out all together. Last night I used a shredded aged smoked cheddar to top the mushrooms (not in the veggie/meat mixture). When there is about three to four minutes left in cook time, I just quickly open the oven and sprinkle the shredded cheese on top of each 'shroom and let them finish baking. The result is nicely melted cheese over a delicious fungi.
Sausage Stuffed Portobello Mushrooms
Prep Time: Cook Time: Ready In: Yields: 2 10 mins 25 mins 35 mins
- 2 portobello mushrooms, stemmed (reserve minced stems)
- 2 tablespoon grapeseed oil or olive oil
- 1 strip of bacon, chopped
- 2 tablespoons finely chopped onion
- 2 tablespoons finely chopped green bell pepper
- 1 minced medium garlic clove
- 1/4 cup of Blue Diamond Almond Nut Thins or plain GF bread crumbs
- 1/4 cup of grated Parmesan
- 1 tablespoon minced fresh parsley leaves
- 1 teaspoon ground sea salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 egg, lightly beaten
1. Preheat the oven to 400 degrees F.
2. Using your hands, lightly rub each portobello mushroom with 2 teaspoons of oil.
3. Cook the sausage in a medium skillet until browned, about 4 minutes. Add the bacon, onion, bell pepper, mushroom stems and cook until vegetables are softened, about 3 minutes. Add the garlic and cook until fragrant, about a minute. Remove from heat.
4. Transfer sausage-vegetable mixture to the food processor. Add 1/8 cup of bread crumbs, 1/8 cup of Parmesan, 2 teaspoons of parsley, salt, pepper, paprika, oregano, thyme, and the remaining 2 teaspoons of 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.
5. Divide the filling among the mushroom caps. Place the filled mushrooms on a baking sheet. Combine remaining 1/8 cup of bread crumbs and 1/8 cup of Parmesan in a small mixing bowl. Divide the bread crumb mixture evenly among the tops of the mushrooms. Bake until golden brown and the mushrooms are tender, about 15 to 18 minutes. Remove from oven and let cool slightly. Garnish with remaining teaspoon of parsley, and serve warm or at room temperature.
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