Recipes Mike's EZ Sausage Stuffed Portobello Mushrooms easy

Mike's EZ Sausage Stuffed Portobello Mushrooms - . Today I am sharing this Mike's EZ Sausage Stuffed Portobello Mushrooms! A quick and easy dinner that is ready in under 45 minutes! These Sausage Stuffed Portobello Mushrooms are my new favorite thing, I'm not even kidding. Portobello mushrooms make a great low carb dinner base. How do you make Sausage Stuffed Portobello Mushrooms? First you make a delicious, savory, lip smacking sausage marinara sauce. These Sausage Stuffed Portobello Mushrooms are hearty enough for a full meal!

I am absolutely in love with the stuffing for these Sausage Stuffed Portobello Mushrooms. It has a lot of my favorite herbs and spices (like basil and fennel seed), one of my favorite cheeses (Parmesan), the perfect. Stuffed with pork sausage, shredded and ricotta cheeses, onions and sun-dried tomatoes, these tasty mushroom caps are a sure crowd pleaser.

You can cook Mike's EZ Sausage Stuffed Portobello Mushrooms with 17 Ingredients and 11 steps. See the following guide!

1. 4 LG Portobello Mushrooms [reserve stems].
2. 1 (6 oz) Bag Pre-cooked Jimmy Dean Sausage Crumbles [use half or all].
3. as needed Chicken Broth.
4. 1/2 Cup Fine Chopped Onions.
5. 1/4 Cup Assorted Bell Peppers [fine chop].
6. 1/4 Cup Sliced Celery [fine chop].
7. 1 tbs Minced Garlic.
8. 1/4 Cup Spinach [shredded].
9. 1/4 Cup Chopped Parsley [+ reserves for garnish].
10. 1 tbs Minced Garlic.
11. 1 tsp Granulated Onion Powder.
12. 1/4 tsp Thyme & Salt & Pepper [to taste].
13. 1 (8 4/5 oz) Uncle Bens White Or Brown Rice Cups [heat for 1 minute - use 1 1/2 or all].
14. 1/2 Cup Seasoned Bread Crumbs [+ reserves for topping].
15. 1 Cup Shredded Cheddar Cheese.
16. 1/3 Cup Shredded Mozzarella Cheese and Parmesan Cheese.
17. 2 packets McCormick Pork Gravy.

Paleo, low carb, gluten free, grain free, dairy free, sugar free, clean eating, real food. Easy Keto Italian Sausage Stuffed Mushrooms Recipe - This Italian sausage stuffed mushrooms recipe is an easy, healthy dinner! Spinach stuffed portobello mushrooms are delicious and so pretty. They work well as an appetizer, or serve them as a tasty side dish.

1. Gently wipe mushrooms to clean with a damp paper towel. Don't rinse them tho. They'll absorb every bit of fluid you put on them..
2. Preheat oven to 400°..
3. Pull stems and fine chop them..
4. Gently clean out the fine black inner fibers with a spoon. Rub a small amount of olive oil oil on the tops of your mushrooms..
5. Chop all of your vegetables and add to a pan with a few tablespoons oil. Add your seasonings, rice, sausage and mushrooms as well. Add chicken broth as needed. Cover and fry until vegetables are translucent..
6. Transfer mixture to bowl and add all bread crumbs and cheeses, except for parmesan. Mix well while mixture is piping hot..
7. Pack sausage rice mixture into all 4 mushrooms tightly..
8. Add parmesan cheese to the tops and coat with bread crumbs. Spray tops with Pam to crisp up your crumbs..
9. Make your pork gravy. Powdered or jarred. McCormick is a great powdered brand and a real timer saver. It usually requires 1 cup water per packet. But, I add only 3/4 cup for a thicker gravy on this specific dish. Whisk gravy constantly until bubbling and thickened..
10. Bake at 400° for 20 minutes. Or, until tops are crispy and golden brown..
11. Lightly drizzle thick pork gravy over your crusty Portobello tops. Garnish with fresh parsley. Serve hot. Enjoy!.

Stuffed portobello mushrooms are delicious and so very pretty. And surprisingly, they're not that difficult to make! So I like to make them for guests, but I also make. Southwest Sausage and Egg Stuffed Portobella Mushrooms have eggs, black beans, corn, tomatoes and are topped with ooey gooey cheese! An easy to make hearty breakfast for your family!