Sausage Gorgonzola Stuffed Portobello Mushrooms Recipes

GRILLED AND STUFFED PORTOBELLO MUSHROOMS WITH GORGONZOLA

Steps:

• Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
• In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add the turkey sausage and cook, stirring frequently, until cooked through, about 5 minutes. Add the garlic and cook for 1 minute. Remove the pan from the heat. Stir in the mascarpone cheese. Add the thyme, oregano, bread crumbs, 1/2 cup of Gorgonzola, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir until all ingredients are combined.
• Brush the mushrooms on both sides with the remaining oil and season with salt and pepper. Grill the mushrooms, stem side down, for 3 minutes. Turn the mushrooms over and grill for 2 minutes until tender. Fill each mushroom with the sausage mixture and top with the remaining Gorgonzola. Return the mushrooms to the grill and cook until the stuffing is warmed through and the Gorgonzola starts to melt, about 5 to 7 minutes.
• Cook's Note: The assembled mushrooms can also be placed on a baking sheet and cooked under a preheated broiler until warmed through.

GRILLED AND STUFFED PORTOBELLO MUSHROOMS WITH GORGONZOLA

Steps:

• Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
• In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add the turkey sausage and cook, stirring frequently, until cooked through, about 5 minutes. Add the garlic and cook for 1 minute. Remove the pan from the heat. Stir in the mascarpone cheese. Add the thyme, oregano, bread crumbs, 1/2 of the Gorgonzola, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir until all ingredients are combined.
• Brush the mushrooms on both sides with the remaining oil and season with salt and pepper. Grill the mushrooms, stem side down, for 3 minutes. Turn the mushrooms over and grill for 2 minutes until tender. Fill each mushroom with the sausage mixture and top with the remaining Gorgonzola. Return the mushrooms to the grill and cook until the stuffing is warmed through and the cheese starts to melt, about 5 to 7 minutes.
• Cook's Note: The assembled mushrooms can also be placed on a baking sheet and cooked under a preheated broiler until warmed through.

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.

STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 350 degrees F. Combine sausage, 1 cup shredded cheese, ricotta cheese, onions and tomatoes in large bowl.
• Brush tops of mushroom caps with oil; place, top-sides down, in shallow baking pan.
• Top with sausage mixture. Drizzle with vinegar, if desired. Sprinkle with remaining shredded cheese.
• Bake 10-12 minutes or until mushrooms are tender.

SAUSAGE AND GORGONZOLA STUFFED PORTOBELLO MUSHROOMS

Steps:

• Fully heat your oven until the dome is white/clear. Allow the wood to burn down to embers. You can push the coals to the side or back of the oven. When it is time, you will cook the mushrooms on a cast iron pan or "sizzle plate" on the oven floor, away from the direct heat of the coals.
• Remove the casing from the sausage and crumble the meat onto a pan (either a cast iron frying pan or a sizzle pan.) Place in a cooler section of the oven and let it slowly cook. (You don't want it to be too crispy.) When it is done, move it to the side and let it cool a bit while you are preparing the mushrooms.
• Remove the stem and ribs (gills) from the mushroom caps with a spoon. Brush off any dirt, or wash the caps briefly in cool water (do not soak!)
• Place the mushroom caps on a sizzle pan or baking pan. Drizzle the center of the caps with the balsamic vinegar, sprinkle with salt and pepper, and drizzle with olive oil (or spray with cooking oil.)
• Put them in the oven away from the heat (near the mouth) to par cook to about 50% (apx. 5 min) and then remove from the oven and set them aside.
• Remove the cooked sausage from the skillet and place it in a bowl. Break up the meat and remove some of the oil.
• Add the other ingredients: diced onions, crumbled Gorgonzola, some Parmesan, and most of the breadcrumbs. Combine with a fork. Spoon about a teaspoon of the mixture into each mushroom cap.
• Sprinkle the stuffed mushrooms with the remaining tablespoon of panko crumbs and some of the parsley.
• Roast the mushrooms for 10-12 minutes away from the direct heat, or until the cheese has started to melt and they are golden on top. Note: Because you have pre-cooked the mushrooms, you can reduce the cooking time to about half, depending on the temperature of your oven. (You are basically just warming them up.)
• Finish with additional fresh parsley and serve.

GORGONZOLA STUFFED GRILLED MUSHROOMS

Steps:

• Use side burners or preheat grill. Heat oil in a medium saucepan over medium high heat. Add onions and garlic and cook until soft. Add mushroom stems and cook until golden brown. Remove from heat and add bread crumbs, parsley, hot pepper sauce and cheese. Mix until well combined (if mixture looks too dry, add more olive oil.) Season the mixture with salt and pepper to taste. Fill the mushroom caps with the mixture and brush the entire mushroom with more olive oil. Grill over medium heat until tender.

ITALIAN SAUSAGE STUFFED PORTABELLA MUSHROOMS WITH HERB PARMESAN

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.

STUFFED PORTOBELLO MUSHROOMS WITH GORGONZOLA RECIPE - (4.5/5)

Steps:

• Place grill pan over medium-high heat or preheat a gas or charcoal grill. In a large skillet, heat 2 Tbs. of oil over medium-high heat. Add the turkey sausage and cook, stirring frequently, until cooked through, about 5 minutes. Add the garlic and cook for 1 minute. Remove the pan from the heat. Stir in the mascarpone cheese. Add the thyme, oregano, bread crumbs, 1/2 cup of Gorgonzola, 1/2 tsp. salt and 1/2 tsp. pepper. Stir until all ingredients are combined. Brush the mushrooms on both sides with the remaining oil and season with salt and pepper. Grill the mushrooms, stem side down, for 3 minutes. Turn the mushrooms over and grill for 2 minutes until tender. Fill each mushroom with the sausage mixture and top with the remaining Gorgonzola. Return the mushrooms to the grill and cook until the stuffing is warmed through and the Gorgonzola starts to melt, about 5 yo 7 minutes. Cook's Note: the assembled mushrooms can also be placed on a baking sheet and cooked under a preheated broiler until warmed through.

GORGONZOLA AND SPINACH STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F.
• Spray a cookie sheet with cooking spray.
• Mix the spinach, cheese, garlic, and eggs together. Add breadcrumbs until the mixture is packing consistency.
• Spoon mixture onto mushrooms and pack lightly.
• Carefully place mushrooms on cookie sheet.
• Bake for 30 minutes or until tops are golden brown.

GORGONZOLA STUFFED MUSHROOMS

Steps:

• Cook onion and garlic in olive oil in saucepan until soft.
• Chop mushroom stems& add to saucepan, cooking until golden.
• Remove from heat and add rest of ingredients.
• Fill the mushroom caps and brush all over with olive oil.
• To cook either bake at 350 F for about 30 minutes until browned (I raised temperature to 375 for the last 10 minutes) or grill over medium heat until soft and tender.

GORGONZOLA/SAUSAGE STUFFED BABY BELLA MUSHROOMS

Steps:

• Cook sausage until pink is gone.
• While sausage is cooking, take stems out of mushrooms and chop up.
• Add garlic cloves to sausage, cook for 1 minute and turn heat to low.
• Add mascarpone, bread crumbs, gorgonzola, and mushroom stems.
• Add salt and pepper to taste.
• Stuff mushrooms with cooked filling and line up on a baking sheet.
• Bake in a 350 degree preheated oven for 20-25 minute
• There will most likely be some filling left. You can eat it on crackers or ripped up french bread.