Recipes
Stuffed Portobello (Portabella) Mushrooms
By: Nancy
This is so easy and delicious! This recipe can be for 2 as a main dish or for 4 people as a side dish. You could use this stuffing for regular sized mushroom caps as well. No matter how much I make, people ask for more.
Details
- Prep Time:
10 min - Cook Time:
20 min - Ready In:
30 min
Servings: 4 servings
Ingredients
- 2 Large Portobello Mushroom caps Also sometimes spelled Portabella (both are correct)
- 1/2 pound Italian sausage
- 1/2 cup gluten free bread crumbs (I use EnerG brand if I have them around, or make your own from stale GF bread)
- 1/4 cup shredded parmesan cheese
- 1 teaspoon garlic salt
- 1 teaspoon Italian herb seasoning (oregano & basil)
- Pinch of shredded Mozzarella cheese
Directions
- Crumble and cook Italian sausage over medium heat. Drain on paper towels.
- Gently wash portobello mushroom caps and scoop out insides with a spoon.
- In a medium bowl, stir together sausage, spices, bread crumbs & parmesan cheese
- Place both mushroom caps in baking dish and fill each with 1/2 of the sausage mixture and top with a pinch of mozzarella cheese
- Bake uncovered at 375• for 20 - 30 minutes.
