Wednesday, April 23, 2014

Stuffed Portobello Mushrooms

Portobello mushrooms are very tasty and hearty, and are considered the meatiest of the mushroom family. They can be transformed into an excellent main or side dish that even your picky eaters will love.

Make them tonight or make them later, either way you'll need the recipe so read more

1 tablespoon extra-virgin olive oil
4 large Portobello mushroom caps, stems removed and reserved
Salt and pepper to taste

2 tablespoon extra-virgin olive oil
1 pound sweet or spicy Italian sausage
1/2 cup finely chopped onion
1/4 cup finely chopped celery
2 teaspoons minced garlic
1 tablespoons paprika
1/4 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried oregano
Mushrooms stems, finely chopped
1 (10-ounce) bag fresh chopped spinach or frozen, defrosted and squeezed dry
1/2 cup bread crumbs
2 tablespoon minced fresh parsley leaves
1/3 cup grated Parmigiano or Romano
Balsamic vinegar (to drizzle)

  1. Preheat the oven to 400 degrees F.
  2. Lightly brush or rub each Portobello mushroom with olive oil and season with salt and pepper to taste.

  1. Remove sausage from casing and crumble
  2. Add 2 tablespoon of olive oil to a skillet, add crumbled sausage and cook on medium until browned, about 4 minutes. Add paprika, salt, black pepper and oregano.
  3. Add in the onion, celery, and mushroom stems and cook until softened, about 3 minutes. Stir garlic and spinach into stuffing and let cook for another 3 minutes. Remove from heat. 

  4. In a mixing bowl, combine bread crumbs, Parmesan, fresh chopped parsley and 2 tablespoon olive oil together until everything comes together slightly. (if you have a food processor put everything in & pulse for 30 seconds)

  1. Divide the filling among the mushroom caps, about 1/2 cup for each mushroom. Place the filled mushrooms on a baking sheet.

  1. Bake until golden brown on top and the mushrooms are tender, about 12 to 15 minutes.  

  2. Remove from oven and let cool slightly. Garnish with remaining tablespoon of parsley, drizzle with olive oil and balsamic vinegar and serve warm or at room temperature.
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