My friend Tracie introduced me to this recipe. It’s not something my kiddos eat, but my husband and I like it quite a bit. I call it my “fancy” recipe. Since it’s just the two of us I halve this recipe but I’ll post it in it’s entirety. Photo and recipe courtesy of allrecipes.com.
- 5 portabello mushrooms
- 1 lb sausage (I like half mild half spicy)
- 3 cloves garlic, minced
- 1 tablespoon garlic, crushed
- 1/2 teaspoon cayenne
- 1 teaspoon black pepper
- 1/2 cup seasoned bread crumbs
- 1/2 cup cream cheese, softened
- 2 tablespoons grated Parmesan cheese
Preheat the oven to 350 degrees. Remove the stems from the mushrooms. Arrange the caps, bottoms up, on a medium baking sheet. Chop the stems and set aside. Brown the sausage, then add the chopped mushroom stems, minced garlic, crushed garlic, cayenne, black pepper and bread crumbs. Slowly cook and stir 507 minutes, or until the bread crumbs start to brown. Remove from heat, allow to cool a bit while you mix together the cream cheese and parmesan. Add it to the meat mixture, then stuff the mushroom caps. I like to use big cookie scoop, or ice cream scoop. Bake for 20 minutes, or until stuffing is lightly browned.