Hey everyone, it is Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, mike's ez sausage stuffed portobello mushrooms. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Mike's EZ Sausage Stuffed Portobello Mushrooms is one of the most popular of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Mike's EZ Sausage Stuffed Portobello Mushrooms is something which I have loved my whole 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 begin with this recipe, we have to first prepare a few ingredients. You can cook mike's ez sausage stuffed portobello mushrooms using 17 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Mike's EZ Sausage Stuffed Portobello Mushrooms:

1. Get 4 LG Portobello Mushrooms [reserve stems]
2. Make ready 1 (6 oz) Bag Pre-cooked Jimmy Dean Sausage Crumbles [use half or all]
3. Prepare as needed Chicken Broth
4. Make ready 1/2 Cup Fine Chopped Onions
5. Take 1/4 Cup Assorted Bell Peppers [fine chop]
6. Make ready 1/4 Cup Sliced Celery [fine chop]
7. Prepare 1 tbs Minced Garlic
8. Make ready 1/4 Cup Spinach [shredded]
9. Prepare 1/4 Cup Chopped Parsley [+ reserves for garnish]
10. Prepare 1 tbs Minced Garlic
11. Prepare 1 tsp Granulated Onion Powder
12. Take 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. Make ready 1 Cup Shredded Cheddar Cheese
16. Take 1/3 Cup Shredded Mozzarella Cheese and Parmesan Cheese
17. Prepare 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. Savory and cheesy everyone loves these stuffed mushrooms! Serve stuffed mushrooms as a hearty main course or a snack! White mushrooms or cremini mushrooms are uniformly smaller and hold about two to three teaspoons of filling - perfect for a party appetizer!

Instructions 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!

Stuffed portobello mushrooms are large, meaty, and. 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.

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