Thursday, August 25, 2011

Sausage and Pepper Stuffed Portobellos


While the kids were visiting my parents, earlier this month, I decided to make a special dinner for me and Hubby. One of Hubby's favorite appetizers are stuffed mushrooms. Since we had some extra Portobello mushrooms, leftover from our Ultimate sandwich, I figured stuffed mushrooms would be the perfect start to our dinner date. What I like about stuffed mushrooms is that they are so versatile. You can stuff them with just about anything; crab, cheese, vegetables. I went with one of Hubby's other favorites; sausage and peppers.


The mushrooms were wonderful. Tender, meaty, with nice spicy sausage and savory peppers. Cheese and fresh bread crumbs helped bind the wonderful filling. Hubby practically inhaled these, and mentioned 3 times that they were very good, LOL. I thought they were pretty yummy too, so made a few modifications and submitted them in the Real Women of Philly Canada, recipe contest. I guess they weren't good enough, since I was passed by, once again.... So, today I am going to share the original recipe with you!

Sausage and Pepper Stuffed Portobellos
printable version

8 medium portobello mushroom caps
4 tbsp. of olive oil, divided
4 hot Italian Sausages, casings removed
1/2 small onion, chopped
2 cloves garlic, minced
1/3 cup(s) of roasted red pepper, finely chopped
1/2 cup(s) of Sharp Cheddar, shredded
1/2 cup(s) of seasoned breadcrumbs

Preheat oven to 350 degrees.With a slightly damp cloth, wipe the mushrooms clean and gently scrape gills from inside; removing any stems. Set aside.
In a skillet,heat 2 Tbs oil over medium heat.Add onions, red pepper and garlic and cook for 3 minutes. Add sausage meat and break up with a wooden spoon. Cook with onion, pepper and garlic, until cooked through, about 7-10 minutes. Place mixture into a bowl cool slightly; 5 minutes.
While sausage cools, toast bread crumbs, with the remaining olive oil, in a hot skillet; until fragrant. Remove from heat.
Mix the Cheddar into the sausage mixture.Spoon equal amounts of sausage mixture, into each mushroom cap.Generously sprinkle with bread crumbs and place in oven for 10-15 minutes; until mushrooms are tender and Cheddar has melted.


This post linked to

Made it on Monday
Full Plate Thursday
Turning the Table Thursday
Foodie Friday


Michelle said...

Those look and sound amazing! I have a secret file of recipes in my head for the Real Women of Philly contest where I am sure that Paula Deen will realize that she loves me as much as I love her. A girl can dream, right?


Jesse @ Happy Go Lucky Vegan said...

This looks great! I would love to make this using a vegetarian sausage - thanks for the recipe idea!

Jeanine - The Baking Beauties said...

How cool to get a $20 gift card like that! Bonus to blogging, and you deserve it, love the variety you have here, Cindy!
These look great, and love the dish too. ;)

Gail said...

Yum - I make something similar that a friend served to us at a party. Drizzle olive oil and add some chopped garlic in each mushroom cap and bake or grill for about 15 min. In the meantime, brown pork sausage and divide it between the baked mushrooms. Top with pepperjack cheese and put back in oven just until the cheese is melted.

Our Italian Kitchen said...

These looks so delish! Loce the cobmo of sausage and peppers with the portbobellos!

Lark (SparkyLarky)@ Lark's Country Heart said...

These sound wonderful!
I love mushrooms!
Thanks so much for linking this up to Made it on Monday! :)

Miz Helen said...

Hi Cindy,
I am so excited that the Fairy Hobmother came to see you! I just love Potobella's and your stuffing looks so delicious. I have to try this recipe. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
Come back soon!
Miz Helen

Hally said...

I love a good portabello recipe! Thanks, Cindy!