Hi, I’m Clara. Today, we’re going to make mike’s ez sausage stuffed portobello mushrooms recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I’m gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Mike’s EZ Sausage Stuffed Portobello Mushrooms Recipe
Mike’s EZ Sausage Stuffed Portobello Mushrooms is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Mike’s EZ Sausage Stuffed Portobello Mushrooms is something which I have loved my whole life.
To begin with this recipe, we must first prepare a few components. You can cook mike’s ez sausage stuffed portobello mushrooms using 17 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Mike’s EZ Sausage Stuffed Portobello Mushrooms:
- Get 4 LG Portobello Mushrooms [reserve stems]
- Take 1 (6 oz) Bag Pre-cooked Jimmy Dean Sausage Cbles [use half or all]
- Prepare as needed Chicken Broth
- Make ready 1/2 Cup Fine Chopped Onions
- Get 1/4 Cup Assorted Bell Peppers [fine chop]
- Get 1/4 Cup Sliced Celery [fine chop]
- Get 1 tbs Minced Garlic
- Get 1/4 Cup Spinach [shredded]
- Take 1/4 Cup Chopped Parsley [+ reserves for garnish]
- Make ready 1 tbs Minced Garlic
- Prepare 1 tsp Granulated Onion Powder
- Take 1/4 tsp Thyme & Salt & Pepper [to taste]
- Prepare 1 (8 4/5 oz) Uncle Bens White Or Brown Rice Cups [heat for 1 minute - use 1 1/2 or all]
- Get 1/2 Cup Seasoned Bread Cbs [+ reserves for topping]
- Make ready 1 Cup Shredded Cheddar Cheese
- Prepare 1/3 Cup Shredded Mozzarella Cheese and Parmesan Cheese
- Make ready 2 packets McCormick Gravy
Instructions to make Mike’s EZ Sausage Stuffed Portobello Mushrooms:
- 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.
- Preheat oven to 400°.
- Pull stems and fine chop them.
- 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.
- 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.
- Transfer mixture to bowl and add all bread cbs and cheeses, except for parmesan. Mix well while mixture is piping sausage.
- Pack sausage rice mixture into all 4 mushrooms tightly.
- Add parmesan cheese to the tops and coat with bread cbs. Spray tops with Pam to crisp up your cbs.
- Make your 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.
- Bake at 400° for 20 minutes. Or, until tops are crispy and golden brown.
- Lightly drizzle thick gravy over your crusty Portobello tops. Garnish with fresh parsley. Serve sausage. Enjoy!
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