The Portobello mushroom is an enormous version of the Cremini mushroom. These large-topped mushrooms can be a bit expensive but a wonderful treat when you serve them up. They have a robust flavor and can be grilled, broiled, sautéed or baked.
This recipe requires the mushrooms to be baked and when they come out of the oven they will look exactly as the picture depicts them. They are hot, flavorful, and cheesy with just a touch of spices that doesn’t take away from the mushroom itself.
- 1 pound of fresh Portobello mushrooms
- 2 cups sausage crumbles
- ½ cup of seasoned bread crumbs
- ¼ cup of shredded Mozzarella cheese
- ¼ cup of shredded Cheddar cheese
- ¼ teaspoon of garlic powder
- ½ teaspoon of basil
- ½ teaspoon of oregano
- Preheat oven to 350’.
- Take the mushrooms and remove the stems, clean them by removing the brown gills inside and set aside.
- In a medium sized mixing bowl combine the remaining ingredients and mix well.
- Take one mushroom and cut it into small bite-sized chunks and set aside.
- Spoon the mixture into the centers of each mushroom and place on a cookie sheet coated with cooking spray.
- Sprinkle some of the chopped mushroom over the top of the mushroom stuffing.
- Bake in the oven for 15 minutes.
- Check the mushrooms to make sure the cheese is melted and the tops are lightly browned.
© 2014 Beverly Mucha / All Rights Reserved