I love stuffed mushrooms. However, they can’t be pre-stuffed by the grocery store. I think those are always a little bland and watery, old tasting. After having the most amazing stuffed mushrooms that I have ever eaten at Macaroni Grill, I knew that ordinary mushrooms weren’t going to cut it. So as I was driving along yesterday I planned out a great version of my own and carried it out for dinner. I had already planned to make a Spanish Tortilla for dinner. It’s an omelet layered with potatoes and onions, salt and pepper, simplicity at its best. So to have stuffed mushrooms as a go along, that was a no brainer. I also tried out another idea but the wrong pepper made it one that I will be trying out again before I post it. Nevertheless there weren’t any left on the plate but I think I can make them better! So here you go, the recipe for the BEST stuffed mushrooms I have ever made, eaten, seen! (yes they were that good)
Sausage Stuffed Baby Portobello Mushrooms
1 lb Sweet Italian Sausage, browned and crumbled
10 baby Portobello mushrooms, mine was about 2″ across, stems removed and 8 of them chopped, scrape out gills for the trash bowl
Olive oil
4-6 oz Chèvre Goat Cheese
Italian bread crumbs
Prepare the mushrooms and then place them in a large zip-top bag with a liberal amount of olive oil, toss around to coat. Place them on a baking sheet and season with salt and pepper. Place in a 450° oven and bake for 10 minutes. Remove from baking sheet, pour off the cooked out liquid and oil and then place the mushrooms back on the baking sheet.
After you have browned and crumbled the sausage add the chopped mushroom stems and cook for a few minutes longer. Sprinkle about 1/4 cup Italian seasoned bread crumbs over the sausage mixture. The bread crumbs will absorb the oil from the sausage, continue to cook until they become fragrant. It will take just a few minutes. Turn the heat off and allow the mixture to cool just a little bit. Now add the crumbled goat cheese and stir it in, equally distributing it in the filling. Liberally stuff each of the mushrooms until the filling is mounded on. Place them back in the oven for 10 to 15 minutes. The tops will be slightly browned and bubbly.
As I am learning this morning, they are just as good for breakfast!!
