Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, mike's ez sausage stuffed portobello mushrooms. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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.

Mike's EZ Sausage Stuffed Portobello Mushrooms is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Mike's EZ Sausage Stuffed Portobello Mushrooms is something that I have loved my whole life.

To get started with this recipe, we must prepare a few components. You can cook mike's ez sausage stuffed portobello mushrooms using 17 ingredients and 11 steps. Here is how you cook it.

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

1. Prepare 4 LG Portobello Mushrooms [reserve stems]
2. Get 1 (6 oz) Bag Pre-cooked Jimmy Dean Sausage Crumbles [use half or all]
3. Make ready as needed Chicken Broth
4. Take 1/2 Cup Fine Chopped Onions
5. Get 1/4 Cup Assorted Bell Peppers [fine chop]
6. Get 1/4 Cup Sliced Celery [fine chop]
7. Make ready 1 tbs Minced Garlic
8. Prepare 1/4 Cup Spinach [shredded]
9. Make ready 1/4 Cup Chopped Parsley [+ reserves for garnish]
10. Get 1 tbs Minced Garlic
11. Take 1 tsp Granulated Onion Powder
12. Make ready 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. Make ready 1/2 Cup Seasoned Bread Crumbs [+ reserves for topping]
15. Prepare 1 Cup Shredded Cheddar Cheese
16. Make ready 1/3 Cup Shredded Mozzarella Cheese and Parmesan Cheese
17. Take 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!

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!

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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