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