Stuffed Portabella Mushrooms
- Reviews 1
Ready In: 35 mins
Serves: 24
Ingredients
- 1 1⁄2 lbs ground Italian sausage (sweet or spicy)
- 2⁄3 cup sweet onion, minced
- 4 garlic cloves, minced (4-6 cloves, to taste)
- 1 1⁄2 cups parmesan cheese
- 1 1⁄2 cups Italian seasoned breadcrumbs
- 1 1⁄4 cups extra virgin olive oil
- 48 small baby portabella mushrooms
- grated mozzarella cheese
Directions
- Pre-heat oven to 420 degrees.
- In a large skillet, cook Italian sausage, onions, and garlic.
- Cook on med/high heat until Italian sausage is no longer pink, drain grease.
- In the meantime, combine Parmesan cheese, Italian bread crumbs, and olive oil in a separate bowl.
- Add meat mixture to Parmesan cheese/bread crumb mixture and stir until combined, set aside.
- With a damp rag, wipe dirt from mushrooms and de-stem (rinsing mushrooms makes them rubbery).
- Over-stuff each mushroom cap with mixture and place in a lightly greased, 9 x 12 baking dish.
- Cover each stuffed mushroom with grated mozzarella cheese.
- Cover baking dish with foil and place in oven.
- Cook at 420 degrees for about 20 minutes or until mushrooms are tender and juicy (you may need to allow extra time for larger mushrooms).
- Remove foil and let top of mushrooms lightly brown (about 4-5 minutes).
- Remove from oven and serve.
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