Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, mike's ez sausage stuffed portobello mushrooms. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Mike's EZ Sausage Stuffed Portobello Mushrooms is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Mike's EZ Sausage Stuffed Portobello Mushrooms is something which I’ve loved my entire life. They’re nice and they look fantastic.

Chop all of your vegetables and add to a pan with a few tablespoons oil. Add your seasonings, rice, sausage and mushrooms as well. Cover and fry until vegetables are translucent.

To get started with this recipe, we must first prepare a few ingredients. You can have 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:

1. Prepare 4 LG Portobello Mushrooms [reserve stems]
2. Prepare 1 (6 oz) Bag Pre-cooked Jimmy Dean Sausage Crumbles [use half or all]
3. Prepare as needed Chicken Broth
4. Get 1/2 Cup Fine Chopped Onions
5. Prepare 1/4 Cup Assorted Bell Peppers [fine chop]
6. Prepare 1/4 Cup Sliced Celery [fine chop]
7. Make ready 1 tbs Minced Garlic
8. Prepare 1/4 Cup Spinach [shredded]
9. Prepare 1/4 Cup Chopped Parsley [+ reserves for garnish]
10. Prepare 1 tbs Minced Garlic
11. Get 1 tsp Granulated Onion Powder
12. Prepare 1/4 tsp Thyme & Salt & Pepper [to taste]
13. Make ready 1 (8 4/5 oz) Uncle Bens White Or Brown Rice Cups [heat for 1 minute - use 1 1/2 or all]
14. Prepare 1/2 Cup Seasoned Bread Crumbs [+ reserves for topping]
15. Get 1 Cup Shredded Cheddar Cheese
16. Take 1/3 Cup Shredded Mozzarella Cheese and Parmesan Cheese
17. Get 2 packets McCormick Pork Gravy

These sausage stuffed portobello mushrooms are piled high with a creamy mixture of ground sausage, cream cheese, herbs, and breadcrumbs, then topped with grated Parmesan cheese which crisps while baking. There are so many ways to change up these delicious stuffed mushrooms. Try adding any of these yummy mix-ins below! Veggies: roasted red bell peppers, sundried tomatoes, diced jalapenos Meat/Seafood: crab, clams, bacon, ham, shrimp Starches: cooked quinoa, cooked couscous, garlic roasted mashed potatoes And ALL kinds of cheeses can be used!

Steps to make Mike's EZ Sausage Stuffed Portobello Mushrooms:

1. 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.
2. Preheat oven to 400°.
3. Pull stems and fine chop them.
4. 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.
5. 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.
6. Transfer mixture to bowl and add all bread crumbs and cheeses, except for parmesan. Mix well while mixture is piping hot.
7. Pack sausage rice mixture into all 4 mushrooms tightly.
8. Add parmesan cheese to the tops and coat with bread crumbs. Spray tops with Pam to crisp up your crumbs.
9. Make your pork 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.
10. Bake at 400° for 20 minutes. Or, until tops are crispy and golden brown.
11. Lightly drizzle thick pork gravy over your crusty Portobello tops. Garnish with fresh parsley. Serve hot. Enjoy!

I am absolutely in love with the stuffing for these Sausage Stuffed Portobello Mushrooms. 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. Place mushrooms, stem side down on pan and brush with oil. Place filling into the mushroom caps and top with grated cheese.

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