Stuffed Portabella Mushrooms

Line small baking dish with tin foil.
Lightly coat tin foil with E.V.O.O. on bottom of dish.

Take 5 or 6 medium portabella mushrooms (about 2 ” across) and coat remove stems of mushrooms carefully to leave cap in tac. Save stems.
Brush cap with small amount of E.V.O.O.

Place coated caps upside down in baking dish. Leave the hole that the stems were removed from facing up to stuff.
Mix stuffing:
Finely chop up 4 or 5 of the mushroom stems
l lrg egg or 2 small fresh eggs
1/2 pound of breakfast sausage
about 1/2 cup italian bread crumbs
Season with a little Montreal Steak Seasoning
Mix all these ingredients with your hand like you would meatballs. Divide the mixture and place a large ball in the center of each “destemed” mushrooms. Pat ball down firmly and leave a mound on each mushroom.
Place in preheated 375 degree oven. Cook for about 25 minutes and then sprinkle Parmigian cheese over each stuffed mushroom. Continue to cook for another 10 minutes or so. Check to make sure all the stuffing (sausage etc.) is completely cooked.
Let cool and slice in halves or quarters and serve.

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