SAUSAGE-STUFFED PORTOBELLO MUSHROOMS
Steps:
- 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 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.
- Divide the filling among the mushroom caps, about 1/2 cup for each mushroom. Place the filled mushrooms on a baking sheet. Combine remaining 1/4 cup of bread crumbs and 1/4 cup of Parmesan in a small mixing bowl. Divide the bread crumb mixture evenly among the tops of the mushrooms. Bake until golden brown on top and the mushrooms are tender, about 15 to 18 minutes. Remove from oven and let cool slightly. Garnish with remaining tablespoon of parsley, drizzle with olive oil and vinegar and serve warm or at room temperature.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William and Morrow, 1993.
SAUSAGE-STUFFED PORTABELLA MUSHROOMS WITH MOZZARELLA CHEESE
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.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- 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!
Nutrition Facts : Calories 517.5, Fat 36.6, SaturatedFat 13.2, Cholesterol 125.9, Sodium 1620.6, Carbohydrate 17.3, Fiber 2.1, Sugar 3.2, Protein 29.5
ITALIAN CHICKEN SAUSAGE STUFFED PORTABELLAS
Meaty portabella mushrooms packed with Italian chicken sausage, cream cheese and Parmesan make a tasty appetizer or light entree for lunch or dinner.
Provided by al fresco
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- Over medium-high heat, in a heavy, medium nonstick skillet, heat 1 tsp oil. Add chopped sausage and saute until sausage is heated through, 2 to 3 minutes. Remove from heat and stir in cream cheese and 1/4 tsp pepper; mix well.
- Brush both sides of mushrooms lightly with remaining olive oil. Place mushroom caps, cavity side up, on baking sheet sprayed with non-stick cooking spray. Fill each cavity with sausage mixture. Lightly sprinkle each with Parmesan.
- Bake mushrooms in preheated oven for 7 to 8 minutes or until hot throughout. Sprinkle each with minced chives for garnish.
Nutrition Facts : Calories 253.7 calories, Carbohydrate 8.2 g, Cholesterol 72.9 mg, Fat 18.2 g, Fiber 1.7 g, Protein 13.9 g, SaturatedFat 8.5 g, Sodium 460.1 mg, Sugar 3.8 g
ITALIAN SAUSAGE STUFFED PORTABELLA MUSHROOMS WITH HERB PARMESAN
At Olive Garden we are passionate about Italian cooking. We are pleased to share with you a collection of our Featured Recipes over the years that you can prepare at home-and share with your friends and family. Link: olivergarden.com
Provided by Starfire aka Wendy
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350ºF.
- MUSHROOMS.
- CLEAN top of mushrooms with damp cloth. Place cleaned mushrooms on a sheet tray, stem side down. Bake at 350ºF for 5-8 minutes.
- REMOVE from oven until ready to stuff, in step 5 below.
- STUFFING.
- BROWN sausage in a nonstick skillet, crumbling sausage into small pieces. Once browned, drain fat and transfer to a paper towel to cool.
- BEAT eggs with milk in a medium bowl, then mix in parsley, basil, garlic, croutons, and Parmesan cheese.
- ADD cooled sausage and mix well -- mixture should be wet but firm and hold together easily.
- TOP pre-baked mushroom caps with sausage mixture and bake in 350ºF oven for 15 - 20 minutes, or until golden brown and cooked throughout.
- SAUCE.
- HEAT cream in sauce pan and lightly boil until half its original volume, being careful not to scorch. Mix in Parmesan cheese, basil, salt and pepper.
- SPOON 2 ounces of sauce over top of each mushroom.
- Garnish with a sprig of fresh Italian parsley or fresh basil and serve.
Nutrition Facts : Calories 971.4, Fat 83.7, SaturatedFat 42.1, Cholesterol 347.3, Sodium 1778, Carbohydrate 20.5, Fiber 2, Sugar 3.4, Protein 35.9
ITALIAN CHICKEN SAUSAGE STUFFED PORTABELLAS
Meaty portabella mushrooms packed with Italian chicken sausage, cream cheese and Parmesan make a tasty appetizer or light entree for lunch or dinner.
Provided by al fresco
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- Over medium-high heat, in a heavy, medium nonstick skillet, heat 1 tsp oil. Add chopped sausage and saute until sausage is heated through, 2 to 3 minutes. Remove from heat and stir in cream cheese and 1/4 tsp pepper; mix well.
- Brush both sides of mushrooms lightly with remaining olive oil. Place mushroom caps, cavity side up, on baking sheet sprayed with non-stick cooking spray. Fill each cavity with sausage mixture. Lightly sprinkle each with Parmesan.
- Bake mushrooms in preheated oven for 7 to 8 minutes or until hot throughout. Sprinkle each with minced chives for garnish.
Nutrition Facts : Calories 253.7 calories, Carbohydrate 8.2 g, Cholesterol 72.9 mg, Fat 18.2 g, Fiber 1.7 g, Protein 13.9 g, SaturatedFat 8.5 g, Sodium 460.1 mg, Sugar 3.8 g
MOOSEWOOD ITALIAN STUFFED PORTABELLAS
These are good for an everyday supper since they're so easily prepared, yet look no further of you want something elegant enough to present at a dinner party. This dish is nice served on a bed of pasta topped with Tomato Sauce.
Provided by TishT
Categories Cheese
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Lightly oil a baking dish.
- Carefully brush or wipe off any soil from the mushrooms.
- Twist off the stems and discard.
- Rinse the mushroom caps and pat dry with a towel.
- In a skillet, warm 2 Tbs of the olive oil and sauté the onions for about 5 minutes, until they begin to soften.
- Add the garlic and peppers and sauté for 5 minutes more.
- Remove from the heat and set aside.
- In a bowl, mix together the basil, ricotta cheese, mozzarella, Parmesan, salt, and bread crumbs.
- Stir the sautéed vegetables into the cheese mixture.
- Brush the portabellos with the remaining Tbs of oil and place them gill side up in the prepared baking dish.
- Mound cheese mixture in each.
- Bake uncovered for 20-25 minutes, until the mushrooms release their juices and the cheese is melted.
- Serve hot.
ITALIAN CHICKEN SAUSAGE STUFFED PORTABELLAS
Meaty portabella mushrooms packed with Italian chicken sausage, cream cheese and Parmesan make a tasty appetizer or light entree for lunch or dinner.
Provided by al fresco
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- Over medium-high heat, in a heavy, medium nonstick skillet, heat 1 tsp oil. Add chopped sausage and saute until sausage is heated through, 2 to 3 minutes. Remove from heat and stir in cream cheese and 1/4 tsp pepper; mix well.
- Brush both sides of mushrooms lightly with remaining olive oil. Place mushroom caps, cavity side up, on baking sheet sprayed with non-stick cooking spray. Fill each cavity with sausage mixture. Lightly sprinkle each with Parmesan.
- Bake mushrooms in preheated oven for 7 to 8 minutes or until hot throughout. Sprinkle each with minced chives for garnish.
Nutrition Facts : Calories 253.7 calories, Carbohydrate 8.2 g, Cholesterol 72.9 mg, Fat 18.2 g, Fiber 1.7 g, Protein 13.9 g, SaturatedFat 8.5 g, Sodium 460.1 mg, Sugar 3.8 g
ITALIAN CHICKEN SAUSAGE STUFFED PORTABELLAS
Meaty portabella mushrooms packed with Italian chicken sausage, cream cheese and Parmesan make a tasty appetizer or light entree for lunch or dinner.
Provided by al fresco
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- Over medium-high heat, in a heavy, medium nonstick skillet, heat 1 tsp oil. Add chopped sausage and saute until sausage is heated through, 2 to 3 minutes. Remove from heat and stir in cream cheese and 1/4 tsp pepper; mix well.
- Brush both sides of mushrooms lightly with remaining olive oil. Place mushroom caps, cavity side up, on baking sheet sprayed with non-stick cooking spray. Fill each cavity with sausage mixture. Lightly sprinkle each with Parmesan.
- Bake mushrooms in preheated oven for 7 to 8 minutes or until hot throughout. Sprinkle each with minced chives for garnish.
Nutrition Facts : Calories 253.7 calories, Carbohydrate 8.2 g, Cholesterol 72.9 mg, Fat 18.2 g, Fiber 1.7 g, Protein 13.9 g, SaturatedFat 8.5 g, Sodium 460.1 mg, Sugar 3.8 g
PORTABELLA MUSHROOMS STUFFED WITH ITALIAN SAUSAGE
Form Olive Garden. I haven't made these yet, but I think I will try it without the sauce. Update: I made these tonight and was going to make the sauce, but didn't have time. I had to substitue Italian bread crumbs for the croutons and I added chopped mushrooms stems. I also sprinkled with lemon juice after they were cooked and it was wonderful! I also used portobello and regular mushrooms-both were good!
Provided by nsomniak6
Categories Pork
Time 45m
Yield 4 mushrooms, 4 serving(s)
Number Of Ingredients 14
Steps:
- STUFFING:.
- Brown the sausage in a nonstick skillet making sure sausage is crumbled into small pieces.
- Once browned drain fat and transfer to a paper towel to cool.
- In a medium bowl, beat the eggs with milk and then mix in the parsley, basil, garlic, croutons, and Parmesan cheese.
- Add the cooled sausage and mix well (mixture should be wet but firm and hold together easily).
- Top portobella mushrooms with sausage mixture and bake in 350 degree F oven for 15 to 20 minutes.
- SAUCE:.
- In sauce pan, heat cream and lightly boil until it is half its original volume being careful not to scorch it.
- Once it is reduced by half, mix in the Parmsan cheese, basil, salt and pepper.
- Spoon 2 ounces of sauce over top of each mushroom.
- Garnish with a sprig of fresh Italian Parsley or Fresh Basil.
ITALIAN CHICKEN SAUSAGE STUFFED PORTABELLAS
Meaty portabella mushrooms packed with Italian chicken sausage, cream cheese and Parmesan make a tasty appetizer or light entree for lunch or dinner.
Provided by al fresco
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- Over medium-high heat, in a heavy, medium nonstick skillet, heat 1 tsp oil. Add chopped sausage and saute until sausage is heated through, 2 to 3 minutes. Remove from heat and stir in cream cheese and 1/4 tsp pepper; mix well.
- Brush both sides of mushrooms lightly with remaining olive oil. Place mushroom caps, cavity side up, on baking sheet sprayed with non-stick cooking spray. Fill each cavity with sausage mixture. Lightly sprinkle each with Parmesan.
- Bake mushrooms in preheated oven for 7 to 8 minutes or until hot throughout. Sprinkle each with minced chives for garnish.
Nutrition Facts : Calories 253.7 calories, Carbohydrate 8.2 g, Cholesterol 72.9 mg, Fat 18.2 g, Fiber 1.7 g, Protein 13.9 g, SaturatedFat 8.5 g, Sodium 460.1 mg, Sugar 3.8 g
PORTOBELLO STUFFED WITH RICOTTA AND SAUSAGE
Large portobello caps stuffed with ricotta cheese and chicken or turkey sausage = a mouthwatering delight everybody can enjoy.
Provided by LikesItHot
Categories Poultry
Time 35m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Cook the sausage until done. Cut into small chunks.
- Place 1/4 cup of ricotta inside the portobello cap, gently spread it around evenly.
- Sprinkle the garlic powder and oregano over the ricotta.
- Add sausage chunks on top of the ricotta and bake at 375 for 15-20 minutes. Mushroom will be softer when done.
ITALIAN SAUSAGE STUFFED PORTOBELLO MUSHROOMS WITH HERB PARMESAN
Make and share this Italian Sausage Stuffed Portobello Mushrooms With Herb Parmesan recipe from Food.com.
Provided by Eric R.
Categories Pork
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350ºF.
- MUSHROOMS:.
- CLEAN top of mushrooms with damp cloth. Place cleaned mushrooms on a sheet tray, stem side down. Bake at 350ºF for 5-8 minutes.
- REMOVE from oven until ready to stuff, in step 4 below.
- STUFFING:.
- BROWN sausage in a nonstick skillet, crumbling sausage into small pieces. Once browned, drain fat and transfer to a paper towel to cool.
- BEAT eggs with milk in a medium bowl, then mix in parsley, basil, garlic, croutons, and Parmesan cheese.
- ADD cooled sausage and mix well -- mixture should be wet but firm and hold together easily.
- TOP pre-baked mushroom caps with sausage mixture and bake in 350ºF oven for 15 - 20 minutes, or until golden brown and cooked throughout.
- SAUCE:.
- HEAT cream in sauce pan and lightly boil until half its original volume, being careful not to scorch. Mix in Parmesan cheese, basil, salt and pepper.
- SPOON 2 ounces of sauce over top of each mushroom.
- Garnish with a sprig of fresh Italian parsley or fresh basil and serve.
ITALIAN CHICKEN SAUSAGE STUFFED PORTABELLAS
Meaty portabella mushrooms packed with Italian chicken sausage, cream cheese and Parmesan make a tasty appetizer or light entree for lunch or dinner.
Provided by al fresco
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- Over medium-high heat, in a heavy, medium nonstick skillet, heat 1 tsp oil. Add chopped sausage and saute until sausage is heated through, 2 to 3 minutes. Remove from heat and stir in cream cheese and 1/4 tsp pepper; mix well.
- Brush both sides of mushrooms lightly with remaining olive oil. Place mushroom caps, cavity side up, on baking sheet sprayed with non-stick cooking spray. Fill each cavity with sausage mixture. Lightly sprinkle each with Parmesan.
- Bake mushrooms in preheated oven for 7 to 8 minutes or until hot throughout. Sprinkle each with minced chives for garnish.
Nutrition Facts : Calories 253.7 calories, Carbohydrate 8.2 g, Cholesterol 72.9 mg, Fat 18.2 g, Fiber 1.7 g, Protein 13.9 g, SaturatedFat 8.5 g, Sodium 460.1 mg, Sugar 3.8 g
ITALIAN SAUSAGE-STUFFED CHICKEN BREASTS
Make and share this Italian Sausage-Stuffed Chicken Breasts recipe from Food.com.
Provided by RecipeNut
Categories Chicken
Time 40m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Place a 10-inch nonstick skillet over medium heat until hot. Coat skillet with cooking spray, add sausage, and cook 3 minutes or until browned, stirring to break.
- up large pieces.
- Add green pepper, onion, and basil, and cook and stir 2 minutes. Remove from skillet and spread mixture on a plate to cool quickly.
- Add bread crumbs to the sausage mixture and toss gently, yet thoroughly, to blend.
- Line a baking sheet with foil. Place chicken breasts on pan in a single layer and spoon equal amounts of sausage mixture evenly over each. Fold in sides of breast and roll up, placing seam side down on pan. If stuffing spills out, push it back into center of breast. Use toothpicks to hold seams together, if necessary.
- Spoon half of sauce evenly over each roll. Bake 22 to 25 minutes or until chicken is no longer pink on the bottom. Top with cheese and bake 5 minutes longer until cheese has melted. Remove toothpicks before.
- serving. Sprinkle on Parmesan cheese, if desired.
Nutrition Facts : Calories 460.2, Fat 23.3, SaturatedFat 9, Cholesterol 112.1, Sodium 788.5, Carbohydrate 20.6, Fiber 1.9, Sugar 10.6, Protein 40.6
ITALIAN CHICKEN SAUSAGE STUFFED PORTABELLAS
Meaty portabella mushrooms packed with Italian chicken sausage, cream cheese and Parmesan make a tasty appetizer or light entree for lunch or dinner.
Provided by al fresco
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- Over medium-high heat, in a heavy, medium nonstick skillet, heat 1 tsp oil. Add chopped sausage and saute until sausage is heated through, 2 to 3 minutes. Remove from heat and stir in cream cheese and 1/4 tsp pepper; mix well.
- Brush both sides of mushrooms lightly with remaining olive oil. Place mushroom caps, cavity side up, on baking sheet sprayed with non-stick cooking spray. Fill each cavity with sausage mixture. Lightly sprinkle each with Parmesan.
- Bake mushrooms in preheated oven for 7 to 8 minutes or until hot throughout. Sprinkle each with minced chives for garnish.
Nutrition Facts : Calories 253.7 calories, Carbohydrate 8.2 g, Cholesterol 72.9 mg, Fat 18.2 g, Fiber 1.7 g, Protein 13.9 g, SaturatedFat 8.5 g, Sodium 460.1 mg, Sugar 3.8 g
More about "italian chicken sausage stuffed portabellas recipes"
SAUSAGE STUFFED PORTOBELLO MUSHROOMS - EMILY BITES
From emilybites.com
10 BEST CHICKEN STUFFED PORTOBELLO MUSHROOMS …
From yummly.com
STUFFED PORTOBELLO MUSHROOMS ITALIAN SAUSAGE RECIPES
From yummly.com
10 BEST SWEET ITALIAN CHICKEN SAUSAGE RECIPES - YUMMLY
From yummly.com
CHICKEN SAUSAGE STUFFED PORTABELLAS - THE DEVIL WEARS PARSLEY
From thedevilwearsparsley.com
Reviews 2Estimated Reading Time 2 minsServings 4Calories 424 per serving
ITALIAN SAUSAGE STUFFED PORTABELLA MUSHROOM CAPS RECIPE
From recipes.sparkpeople.com
ITALIAN SAUSAGE STUFFED PORTOBELLO WITH SUN DRIED TOMATOES
From djfoodie.com
15 ITALIAN STUFFED PORTOBELLO MUSHROOM RECIPES - HAPPY MUNCHER
From happymuncher.com
CHEESE -- ITALIAN CHICKEN SAUSAGE STUFFED PORTABELLAS
From chinesemenu.com
ITALIAN SAUSAGE STUFFED PORTOBELLO - ABRAHAM'S SAUSAGES & MEATS
From abrahamsmeatsco.com
STUFFED PORTOBELLO MUSHROOMS ITALIAN SAUSAGE RECIPES
From yummly.com
STUFFED PORTOBELLO MUSHROOMS ITALIAN SAUSAGE RECIPES
From yummly.com
SAUSAGE STUFFED PORTOBELLOS - A WHOLE NEW TWIST
From awholenewtwist.com
ITALIAN CHICKEN SAUSAGE STUFFED PORTABELLAS - MEDITERRANEAN RECIPES
From fooddiez.com
ITALIAN CHICKEN SAUSAGE STUFFED PORTABELLAS - MASTERCOOK
From mastercook.com
PORTABELLAS STUFFED WITH ITALIAN SAUSAGE, CREAM CHEESE & SPINACH
From brittanystager.com
ITALIAN SAUSAGE STUFFED PORTOBELLOS - PASTURE PROVISIONS CO
From pastureprovisionsco.com
WORLD BEST APPETIZER RECIPES: ITALIAN CHICKEN SAUSAGE STUFFED PORTABELLAS
From bestappetizer.blogspot.com
STUFFED PORTABELLA MUSHROOMS - HATFIELD
From simplyhatfield.com
ITALIAN CHICKEN SAUSAGE STUFFED PORTABELLAS | RECIPE | ITALIAN …
From pinterest.com
SAUSAGE AND RICE STUFFED PORTABELLAS WITH SOUTHERN ITALIAN SALAD
From keeprecipes.com
SWEET ITALIAN CHICKEN SAUSAGE STUFFED PORTOBELLO MUSHROOMS
From sunshineandsavory.com
ITALIAN CHICKEN SAUSAGE STUFFED PORTABELLAS | RECIPE | ITALIAN …
From pinterest.com
STUFFED PORTABELLAS: ITALIAN SAUSAGE AND SPINACH IN RICH RED WINE …
From organichealthfoodie.com
RECIPE: PORTOBELLOS STUFFED WITH ITALIAN SAUSAGE AND MANCHEGO
From wholefoodsmarket.com
RECIPEOFHEALTH.COM ITALIAN CHICKEN SAUSAGE STUFFED PORTABELLAS …
From ketofoodist.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search