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Ingredients for Mike's EZ Sausage Stuffed Portobello Mushrooms:
- Get 4 - LG Portobello Mushrooms [reserve stems]
- Prepare 1 (6 oz) - Bag Pre-cooked Jimmy Dean Sausage Crumbles [use half or all]
- You need - as needed Chicken Broth
- Prepare 1/2 Cup - Fine Chopped Onions
- Take 1/4 Cup Assorted Bell Peppers [fine chop]
- Give 1/4 Cup for Sliced Celery [fine chop]
- Make ready 1 tbs for Minced Garlic
- Make ready 1/4 Cup of Spinach [shredded]
- Provide 1/4 Cup for Chopped Parsley [+ reserves for garnish]
- Need 1 tbs of Minced Garlic
- Give 1 tsp of Granulated Onion Powder
- Provide 1/4 tsp Thyme & Salt & Pepper [to taste]
- Get 1 (8 4/5 oz) for Uncle Bens White Or Brown Rice Cups [heat for 1 minute - use 1 1/2 or all]
- Prepare 1/2 Cup - Seasoned Bread Crumbs [+ reserves for topping]
- You need 1 Cup of Shredded Cheddar Cheese
- Prepare 1/3 Cup of Shredded Mozzarella Cheese and Parmesan Cheese
- Take 2 packets - McCormick Pork Gravy
Mike's EZ Sausage Stuffed Portobello Mushrooms step by step:
- 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.
- Preheat oven to 400°.
- Pull stems and fine chop them.
- 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.
- 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.
- Transfer mixture to bowl and add all bread crumbs and cheeses, except for parmesan. Mix well while mixture is piping hot.
- Pack sausage rice mixture into all 4 mushrooms tightly.
- Add parmesan cheese to the tops and coat with bread crumbs. Spray tops with Pam to crisp up your crumbs.
- 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.
- Bake at 400° for 20 minutes. Or, until tops are crispy and golden brown.
- Lightly drizzle thick pork gravy over your crusty Portobello tops. Garnish with fresh parsley. Serve hot. Enjoy!
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