Description

Portabella mushrooms are the perfect vessel for an herb sausage filling. This recipe is even more wonderful when the mushrooms have a quick marinade to enhance the flavors.

Ingredients

Scale

4 portabello mushrooms

Sausage Stuffing

1/2 pound ground Italian sausage (mild or hot)
1 clove garlic, minced
1/4 cup yellow onion, finely diced
1 tablespoon green onion, chopped
4 ounces cream cheese
1 teaspoon Italian Seasoning
1/2 cup parmesan cheese, shredded
6 butter crackers, crushed
1 tablespoon fresh parsley, minced

Marinade

2 cloves garlic minced
2 tablespoons balsamic vinegar
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
1 tablespoon extra virgin olive oil
1/2 teaspoon smoked paprika

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Instructions

Carefully remove the stems and clean the top of the mushrooms with a slightly damp paper towel. Using the side of a spoon, scrape away the dark gills on the underside of the mushroom cap.
In a zip-close bag, mix all the ingredients listed under marinade. Place the portabello mushrooms in the bag and let them marinate for 10 to 15 minutes.
Preheat oven to 375° F. Line a baking sheet with parchment.
In a skillet, brown the sausage over medium-high heat. Remove the sausage from the pan, in the remaining grease, sauté the onion until translucent. Add the garlic and green onion to the pan and cook for one minute.
Return the sausage to the skillet and add the cream cheese, 1/4 cup of the parmesan cheese, the crushed butter crackers, and parsley to the pan and stir until combined and the cream cheese is completely melted.
Set the skillet aside to cool.
Remove the mushrooms from the marinade and carefully blot dry. Add 1 tablespoon of the marinade to the skillet and stir to incorporate. Discard the remaining marinade.
Carefully mound the sausage mixture into each mushroom cap making sure not to break the edges. Top with the remaining parmesan cheese.
Bake in the preheated oven for 15 minutes. Remove and cool for 5 minutes and serve.

Notes

You can easily convert this recipe to an appetizer by swapping out the portabella mushrooms for the smaller crimini mushrooms. Just remove the stem and mound with the sausage stuffing. Top with a sprinkle of parmesan cheese and bake for 8-10 minutes. Serve warm.

These mushrooms can also be grilled or smoked. Preheat grill to medium-high or set the smoker to 275°F and cook until the cheese is melted and bubbly (about 15-20 minutes for portabella mushrooms or 10-12 minutes for baby Bellas).