Mike's EZ Sausage Stuffed Portobello Mushrooms. These Sausage Stuffed Portobello Mushrooms are a delicious low carb dinner! A savory sausage tomato sauce topped with gooey, melty cheese on top of an umami portobello mushroom! These Sausage Stuffed Portobello Mushrooms are hearty enough for a full meal!

Mike's EZ Sausage Stuffed Portobello Mushrooms Recipe by MMOBRIEN. Great recipe for Mike's EZ Sausage Stuffed Portobello Mushrooms. Sorry, but with this new app change, I can only add so many ingredients and edit, apparently, intermittently. You can have Mike's EZ Sausage Stuffed Portobello Mushrooms using 17 ingredients and 11 steps. Here is how you cook it.

Ingredients of Mike's EZ Sausage Stuffed Portobello Mushrooms

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

Paleo, low carb, gluten free, grain free, dairy free, sugar free, clean eating, real food. Stuffed with pork sausage, shredded and ricotta cheeses, onions and sun-dried tomatoes, these tasty mushroom caps are a sure crowd pleaser. Great with all forms of sausage - e.g., chicken, turkey, beef, pork, etc. Easily adaptable to vegan & vegetarian options for meat subsitutes & vegan &… Sausage stuffed portabella mushrooms.

Mike's EZ Sausage Stuffed Portobello Mushrooms instructions

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 make a filling appetizer, unique side dish or light lunch. Turkey sausage complements the meaty, rich flavor of Portobello mushrooms and is leaner than traditional pork sausage. Stuffing Portobello mushrooms with raw sausage and baking them allows the meat. Crumbled Italian sausage, sun-dried tomatoes, fresh basil and melted provolone cheese combine to a make a delicious "stuffing" for balsamic-roasted portobello mushrooms. Add some garlic bread and a tossed salad and you have a complete, easy meal.