Italian Chicken Sausage Stuffed Portabellas Recipes

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SAUSAGE-STUFFED PORTOBELLO MUSHROOMS



Sausage-Stuffed Portobello Mushrooms image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 6 mushrooms

Number Of Ingredients 22

6 portobello mushrooms, stemmed (reserve 1 cup minced stems)
3 tablespoons plus 2 teaspoons extra-virgin olive oil, plus more for drizzling
12 ounces hot Italian sausage
12 ounces sweet Italian sausage
1/2 cup finely chopped onion
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped celery
2 teaspoons minced garlic
1/2 cup plain bread crumbs
1/2 cup freshly grated Parmesan
1/4 cup plus 1 tablespoon minced fresh parsley leaves
2 teaspoons Essence, recipe follows
1 egg, lightly beaten
Balsamic vinegar, for drizzling
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

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



Sausage-Stuffed Portabella Mushrooms With Mozzarella Cheese image

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

8 large portabella mushrooms (stems removed)
olive oil
salt
2 lbs Italian sausages (casings removed)
3 green onions (very finely chopped) or 3 minced yellow onions
2 -4 teaspoons chopped fresh parsley
1 pinch dried basil or 2 teaspoons fresh basil, chopped
1 dash Tabasco sauce or 1 dash louisiana hot sauce
1 tablespoon minced fresh garlic, to taste or 1/2 teaspoon garlic powder
2 cups garlic-flavored croutons (ground fine, measure 2 cups after grinding)
1/2 cup milk
1/2 cup grated parmesan cheese
2 eggs, lightly beaten
black pepper
grated mozzarella cheese (use any amount desired)

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



Italian Chicken Sausage Stuffed Portabellas image

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

8 mushrooms portabella mushroom caps (3 to 4-inch diameter), cleaned with stems removed
1 teaspoon olive oil
1 (16 ounce) package al fresco® All Natural Sweet Italian Chicken Sausage
1 (8 ounce) container cream cheese spread with onion and chives, softened
2 tablespoons olive oil
3 tablespoons grated Parmesan cheese
1 teaspoon Fresh chives, minced for garnish

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



Italian Sausage Stuffed Portabella Mushrooms With Herb Parmesan image

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

4 large portabella mushrooms, stems & gills removed
1 lb Italian sausage
1 teaspoon fresh Italian parsley, chopped
1 teaspoon fresh basil, chopped
1 garlic clove, chopped
1 cup garlic-flavored croutons, finely ground
1/4 cup milk
1/4 cup parmesan cheese
2 eggs
2 cups heavy cream (Sauce)
2 tablespoons fresh basil, chopped or 2 teaspoons dry basil
1/4 cup parmesan cheese, grated
salt
pepper

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



Italian Chicken Sausage Stuffed Portabellas image

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

8 mushrooms portabella mushroom caps (3 to 4-inch diameter), cleaned with stems removed
1 teaspoon olive oil
1 (16 ounce) package al fresco® All Natural Sweet Italian Chicken Sausage
1 (8 ounce) container cream cheese spread with onion and chives, softened
2 tablespoons olive oil
3 tablespoons grated Parmesan cheese
1 teaspoon Fresh chives, minced for garnish

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



Moosewood Italian Stuffed Portabellas image

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

4 large portabella mushrooms (4 1/2 to 5 inches)
3 tablespoons olive oil
1 cup minced onion
3 garlic cloves, minced or pressed
2/3 cup minced red bell pepper
3 tablespoons chopped fresh basil
2/3 cup ricotta cheese
1 cup grated mozzarella cheese
1/4 cup grated parmesan cheese
1/4 teaspoon salt
2 tablespoons breadcrumbs

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



Italian Chicken Sausage Stuffed Portabellas image

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

8 mushrooms portabella mushroom caps (3 to 4-inch diameter), cleaned with stems removed
1 teaspoon olive oil
1 (16 ounce) package al fresco® All Natural Sweet Italian Chicken Sausage
1 (8 ounce) container cream cheese spread with onion and chives, softened
2 tablespoons olive oil
3 tablespoons grated Parmesan cheese
1 teaspoon Fresh chives, minced for garnish

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



Italian Chicken Sausage Stuffed Portabellas image

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

8 mushrooms portabella mushroom caps (3 to 4-inch diameter), cleaned with stems removed
1 teaspoon olive oil
1 (16 ounce) package al fresco® All Natural Sweet Italian Chicken Sausage
1 (8 ounce) container cream cheese spread with onion and chives, softened
2 tablespoons olive oil
3 tablespoons grated Parmesan cheese
1 teaspoon Fresh chives, minced for garnish

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



Portabella Mushrooms Stuffed With Italian Sausage image

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

4 large portabella mushrooms, with stems removed
1 lb bulk Italian sausage
1 teaspoon chopped fresh Italian parsley
1 teaspoon chopped fresh basil
1 chopped garlic clove
1 cup garlic-flavored croutons, Ground Fine
1/4 cup milk
1/4 cup parmesan cheese
2 eggs
1 pint heavy cream
2 tablespoons chopped fresh basil
1/4 cup grated parmesan cheese
salt (to taste)
pepper (to taste)

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



Italian Chicken Sausage Stuffed Portabellas image

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

8 mushrooms portabella mushroom caps (3 to 4-inch diameter), cleaned with stems removed
1 teaspoon olive oil
1 (16 ounce) package al fresco® All Natural Sweet Italian Chicken Sausage
1 (8 ounce) container cream cheese spread with onion and chives, softened
2 tablespoons olive oil
3 tablespoons grated Parmesan cheese
1 teaspoon Fresh chives, minced for garnish

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



Portobello Stuffed With Ricotta and Sausage image

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

1 large portobello mushroom cap, stem removed
1/4 cup part-skim ricotta cheese
1/2 chicken link sausage, preferably spicy Italian variety
1/2 teaspoon garlic powder
1 teaspoon oregano

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



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.

Provided by Eric R.

Categories     Pork

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

4 large portabella mushrooms, stems & gills removed
1 lb Italian sausage
1 teaspoon fresh Italian parsley, chopped
1 teaspoon fresh basil, chopped
1 garlic clove, chopped
1 cup garlic-flavored croutons, finely ground
1/4 cup milk
1/4 cup parmesan cheese
2 eggs
2 cups heavy cream
2 tablespoons fresh basil, chopped (2 tsp dry)
1/4 cup parmesan cheese, grated
salt
pepper

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



Italian Chicken Sausage Stuffed Portabellas image

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

8 mushrooms portabella mushroom caps (3 to 4-inch diameter), cleaned with stems removed
1 teaspoon olive oil
1 (16 ounce) package al fresco® All Natural Sweet Italian Chicken Sausage
1 (8 ounce) container cream cheese spread with onion and chives, softened
2 tablespoons olive oil
3 tablespoons grated Parmesan cheese
1 teaspoon Fresh chives, minced for garnish

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



Italian Sausage-Stuffed Chicken Breasts image

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

nonstick cooking spray
4 ounces country lean pork sausage
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped yellow onion
1/2 teaspoon dried basil leaves
2 tablespoons plain breadcrumbs
2 boneless chicken breasts, trimmed and flattened to 1/4-inch thickness
2/3 cup prepared spaghetti sauce
2 slices provolone cheese (1 1/2 ounces)
shredded parmesan cheese (optional)

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



Italian Chicken Sausage Stuffed Portabellas image

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

8 mushrooms portabella mushroom caps (3 to 4-inch diameter), cleaned with stems removed
1 teaspoon olive oil
1 (16 ounce) package al fresco® All Natural Sweet Italian Chicken Sausage
1 (8 ounce) container cream cheese spread with onion and chives, softened
2 tablespoons olive oil
3 tablespoons grated Parmesan cheese
1 teaspoon Fresh chives, minced for garnish

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

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From chinesemenu.com


ITALIAN SAUSAGE STUFFED PORTOBELLO - ABRAHAM'S SAUSAGES & MEATS
2020-07-13 Remove from pan. Do not toss rendered fat. In the same skillet, add 1 tsp of olive oil. When hot, add onions and peppers, season with salt and pepper. Sauteed until they are tender and golden. Add garlic and dried oregano, saute until fragrant. Add tomato paste. Add the sausage back into the skillet, stir and simmer.
From abrahamsmeatsco.com


STUFFED PORTOBELLO MUSHROOMS ITALIAN SAUSAGE RECIPES
2022-06-10 Sausage Stuffed portobello Mushrooms Fox and Briar. oregano, onion, green bell pepper, red bell pepper, hot Italian sausage and 8 more.
From yummly.com


STUFFED PORTOBELLO MUSHROOMS ITALIAN SAUSAGE RECIPES
2022-05-19 Turkey Marinara Stuffed Portobello Mushrooms Turkey Marinara Stuffed Portobello Mushrooms (Gluten-Free) Wholesome Yum. black pepper, garlic powder, pepper jack cheese, sea salt, portobello mushrooms and 3 more.
From yummly.com


SAUSAGE STUFFED PORTOBELLOS - A WHOLE NEW TWIST
Instructions. Remove the sausage from it’s casing and brown it in a large deep frying pan, over medium heat. Use a spatula to break up the sausage into small pieces as it browns. Add ground fennel, dried oregano and red pepper flakes. While the sausage is browning, finely chop one red bell pepper and add it to the sausage.
From awholenewtwist.com


ITALIAN CHICKEN SAUSAGE STUFFED PORTABELLAS - MEDITERRANEAN RECIPES
Italian Chicken Sausage Stuffed Portabellas might be just the side dish you are searching for. One portion of this dish contains around 13g of protein, 18g of fat, and a total of 240 calories. This recipe serves 8. A mixture of parmesan cheese, portabella mushroom caps, olive oil, and a handful of other ingredients are all it takes to make this ...
From fooddiez.com


ITALIAN CHICKEN SAUSAGE STUFFED PORTABELLAS - MASTERCOOK
8 portabella mushroom caps (3 to 4-inch diameter), cleaned with stems removed; 1 teaspoon olive oil; 1 (16 ounce) package al fresco® All Natural Sweet Italian Chicken Sausage
From mastercook.com


PORTABELLAS STUFFED WITH ITALIAN SAUSAGE, CREAM CHEESE & SPINACH
2012-07-10 Heat oil in pan. Add sausages (with casing removed) to pan. Sprinkle with cajun seasoning. Cook through. Stir in cream cheese. Add frozen spinach. Cook until warm. 2. Spoon sausage mixture into portabella mushrooms.
From brittanystager.com


ITALIAN SAUSAGE STUFFED PORTOBELLOS - PASTURE PROVISIONS CO
Add the finely chopped vegetable mixture to the italian sausage. Season with the salt and pepper. Cook another 3 minutes until the vegetables have softened and the sausage is cooked all the way through. Remove the sausage mixture from the heat. Add in the parsley and stir. Spoon the sausage mixture into the portobello mushrooms.
From pastureprovisionsco.com


WORLD BEST APPETIZER RECIPES: ITALIAN CHICKEN SAUSAGE STUFFED PORTABELLAS
Recipe. Preparation Time: 25 mins Ready Time: 25 mins 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.
From bestappetizer.blogspot.com


STUFFED PORTABELLA MUSHROOMS - HATFIELD
Once sausage is completely cooled add cheese and scallion. Mix until combined. Stuff the mushrooms with sausage mixture and top with panko bread crumbs. In a glass baking dish, pour chicken broth and place stuffed mushrooms in dish and bake until heated through, about 20 …
From simplyhatfield.com


ITALIAN CHICKEN SAUSAGE STUFFED PORTABELLAS | RECIPE | ITALIAN …
Nov 12, 2017 - Meaty portabella mushrooms packed with Italian chicken sausage, cream cheese and Parmesan make a tasty appetizer or light entree for lunch or dinner.
From pinterest.com


SAUSAGE AND RICE STUFFED PORTABELLAS WITH SOUTHERN ITALIAN SALAD
2 tablespoons fresh Italian parsley, coarsely chopped 2–3 links mild Italian chicken (or pork) sausage, 8 oz 1 (8.8-oz) pouch pre-cooked brown rice 1 cup shredded mozzarella cheese 1/2 cup crumbled Gorgonzola cheese 1/4 cup whipped …
From keeprecipes.com


SWEET ITALIAN CHICKEN SAUSAGE STUFFED PORTOBELLO MUSHROOMS
1/4 cup chopped Italian flat leaf parsley. 1/8 cup bread crumbs Directions. Preheat oven to 350 degrees. Remove stems and black gills from underside of mushroom. Toss gills and chop stems. Place mushrooms on parchment paper on a large sheet pan. Tops down. Roughly chop onion and garlic. Place into the bowl of a mini food processor, along with ...
From sunshineandsavory.com


ITALIAN CHICKEN SAUSAGE STUFFED PORTABELLAS | RECIPE | ITALIAN …
Aug 29, 2013 - Meaty portabella mushrooms packed with Italian chicken sausage, cream cheese and Parmesan make a tasty appetizer or light entree for lunch or dinner.
From pinterest.com


STUFFED PORTABELLAS: ITALIAN SAUSAGE AND SPINACH IN RICH RED WINE …
2021-05-01 Instructions . Heat olive oil on medium heat in a small pan. Saute the green peppers, shallots, minced garlic until tender. Add in and brown the ground Italian sausage.
From organichealthfoodie.com


RECIPE: PORTOBELLOS STUFFED WITH ITALIAN SAUSAGE AND MANCHEGO
Heat oil in a large skillet over high heat. Add garlic and onions and cook, stirring constantly, until garlic begins to brown, 2 to 3 minutes. Add sausage and cook for 10 to 12 minutes, until onions are translucent and sausage is fully cooked. Remove from heat and stir in bread crumbs, parsley, and salt and pepper. Allow to cool.
From wholefoodsmarket.com


RECIPEOFHEALTH.COM ITALIAN CHICKEN SAUSAGE STUFFED PORTABELLAS …
Keto & Health Insights for Recipeofhealth.com Italian Chicken Sausage Stuffed Portabellas Recipe Recipe. Net Carbs are 1% of calories per serving, at 2g per serving.This meal falls within the range for standard keto diet guidelines (at or under 25g of net carbs). If your daily net carb quota is 25g and if this food almost equals that much, consider whether you're going to eat …
From ketofoodist.com


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