They're great for a low-carb diet, or vegan dish. A large one is a meal by itself, so I like to oil, stuff and bake them, then serve with a salad.
Stuffed Portobello Mushrooms
4 large (4- inch wide) Portobello mushrooms
8 oz. seasoned breakfast or Italian sausage
3 to 4 Tabs. olive oil
1/4 cup finely diced onion
2 clove finely diced garlic
4 oz. softened cream cheese
1/4 cup mayonnaise
Over medium-high heat, crumble and brown sausage, add diced onions and garlic and cook a few minutes until onions are soft, then add diced mushroom pieces. Saute a few minutes more. Salt and pepper to taste.
Set aside to cool. In a bowl, combine cream cheese and mayonnaise, Stir in Parmesan cheese and bread crumbs, then add cooled sausage mixture. With a spoon, smear mixture into of each mushroom cap, making a mound on top. Drizzle with oil.
Bake at 400 degrees on a cookie sheet for 18-20 minutes, or until golden brown. Cool slightly before serving or keep warm until ready to serve. Makes 4 stuffed mushrooms.
Estimated cost: $6.00 or less.
1/4 cup finely diced onion
2 clove finely diced garlic
4 oz. softened cream cheese
1/4 cup mayonnaise
1/4 cup bread crumbs
1/2 cup grated Parmesan cheese
salt and pepper to taste
Clean mushrooms by wiping with a damp clean cloth or paper towel. Twist and pull, or scoop out stems and gills using a teaspoon or melon ball gadget to hollow out cap. Finely chop and set aside.
1/2 cup grated Parmesan cheese
salt and pepper to taste
Clean mushrooms by wiping with a damp clean cloth or paper towel. Twist and pull, or scoop out stems and gills using a teaspoon or melon ball gadget to hollow out cap. Finely chop and set aside.
Over medium-high heat, crumble and brown sausage, add diced onions and garlic and cook a few minutes until onions are soft, then add diced mushroom pieces. Saute a few minutes more. Salt and pepper to taste.
Set aside to cool. In a bowl, combine cream cheese and mayonnaise, Stir in Parmesan cheese and bread crumbs, then add cooled sausage mixture. With a spoon, smear mixture into of each mushroom cap, making a mound on top. Drizzle with oil.
Bake at 400 degrees on a cookie sheet for 18-20 minutes, or until golden brown. Cool slightly before serving or keep warm until ready to serve. Makes 4 stuffed mushrooms.
Estimated cost: $6.00 or less.
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