Hi, I’m Joana. Today, I’m gonna show you how to make mike’s ez sausage stuffed portobello mushrooms recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Mike’s EZ Sausage Stuffed Portobello Mushrooms Recipe
Mike’s EZ Sausage Stuffed Portobello Mushrooms is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Mike’s EZ Sausage Stuffed Portobello Mushrooms is something that I’ve loved my entire life. They are nice and they look fantastic.
To bewith this recipe, we must first prepare a few components. You can have 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:
- Take 4 LG Portobello Mushrooms [reserve stems]
- Make ready 1 (6 oz) Bag Pre-cooked Jimmy Dean Sausage Crumbles [use half or all]
- Prepare as needed Chicken Broth
- Prepare 1/2 Cup Fine Chopped Onions
- Prepare 1/4 Cup Assorted Bell Peppers [fine chop]
- Get 1/4 Cup Sliced Celery [fine chop]
- Make ready 1 tbs Minced Garlic
- Prepare 1/4 Cup Spinach [shredded]
- Prepare 1/4 Cup Chopped Parsley [+ reserves for garnish]
- Get 1 tbs Minced Garlic
- Make ready 1 tsp Granulated Onion Powder
- Make ready 1/4 tsp Thyme & Salt & Pepper [to taste]
- Get 1 (8 4/5 oz) Uncle Bens White Or Brown Rice Cups [heat for 1 minute - use 1 1/2 or all]
- Make ready 1/2 Cup Seasoned Bread Crumbs [+ reserves for topping]
- Take 1 Cup Shredded Cheddar Cheese
- Get 1/3 Cup Shredded Mozzarella Cheese and Parmesan Cheese
- Prepare 2 packets McCormick Gravy
Steps to make Mike’s EZ Sausage Stuffed Portobello Mushrooms:
- 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 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 gravy over your crusty Portobello tops. Garnish with fresh parsley. Serve hot. Enjoy!
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