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Double-stuffed Portobello Mushrooms
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Description
These decadent mushrooms are the result of my indecision: meat or cheese? My husband says they’re the best thing he’s ever eaten. I bet you’ll agree.
Ingredients
- 4 whole Portobello Mushrooms
- ½ cups Sweet Onion, Diced
- 3 cloves Garlic, Minced
- 2 Tablespoons Extra Virgin Olive Oil
- 2 whole Sweet Italian Sausage Links
- 2 cups Ricotta Cheese
- 1 cup Shredded Mozzarella, Plus Extra To Sprinkle On Top
- ½ cups Fresh Shredded Parmesan, Plus Extra To Sprinkle On Top
- 1 whole Egg
- ¼ cups Fresh Basil, Minced
- 1 pinch Salt
Preparation
Prepare the mushrooms by removing stems and gills. Wash lightly and pat dry. Place in a greased baking dish.
Preheat oven to 375 degrees.
Dice onion and garlic. Preheat olive oil in a large skillet. Add onion and garlic. Remove Italian sausage from casing and add to skillet. Break the sausage up and cook until sausage is cooked through and onions are starting to brown.
Evenly distribute sausage mixture among the mushrooms.
In a medium bowl, combine cheeses, egg, basil, and salt. Mix well. Layer the cheese mixture over the meat layer. Be sure to really pack it into the crevices.
Sprinkle with a little mozzarella and Parmesan cheese.
Bake for 40-45 minutes until cheese starts to brown on top.
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tjnj on 10.4.2010
Sounds wonderful! Been looking for a unique dish for a “girls night dinner”…..