As a kid, you would never find me eating mushrooms. However, as I grew up, my tastebuds changed and I now love mushrooms.
As I was making out my grocery list a few days ago, I knew I wanted to buy sweet Italian chicken sausages. I love the ones they have at the meat counter at Sprouts. They come in several different flavors, but I bought the plain ones for this recipe. When I decided I’d make something with the Italian chicken sausages, I wanted to do something a little different. I decided I’d buy large portobello mushrooms and stuff them with a mixture of the chicken sausages, the mushroom stems, onion, garlic, and grated parmesan cheese.
After removing the stems from the mushrooms, I scraped the black gills off the mushrooms with a spoon.
I set the mushroom stems aside to add to my mini food processor so I could chop them together with the onions and garlic.
Meanwhile, the Italian chicken sausage was browning in a skillet on the stove. To the sausage, I added 1 teaspoon of kosher salt, 1 teaspoon of pepper, and 1/4 teaspoon red pepper flakes. Once I had cooked the sausage enough that it was no longer pink (about 5-7 minutes), I added the vegetable mixture to the skillet and continued to cook for 5 minutes. I then turned the heat off on the stove and added 1/4 cup of chopped parsley. I mixed the parsley into the sausage before adding 1/2 cup of grated parmesan. I then stirred everything together once more.
The mushrooms had been placed on a large baking sheet. I spooned the sausage vegetable mixture into the mushroom caps and then added bread crumbs and a sprinkling of olive oil before baking.
I baked the mushrooms in a preheated 350 degree oven for 18 minutes. Once they were done, I sprinkled freshly grated parmesan to the top. This dinner is perfect served with a simple arugula salad, dressed in olive oil, freshly squeezed lemon juice, kosher salt and pepper, or you can serve it alongside angel hair pasta – or both, which is what I did. Dennis wanted pasta, and I wanted the arugula salad. For the angel hair, I tossed it in olive oil and a squeeze of fresh lemon juice … it was very simple.
I would actually serve this dinner to my dinner club! I think they’d love it. I may make these wonderful stuffed mushrooms for an upcoming birthday dinner I’m hosting in the beginning of May and/or neighborhood book club when it’s my turn to host in a couple months.
- 4 large portobello mushrooms, save stems to chop
- 1-1/2 pound sweet Italian sausages
- 1 small yellow onion, chopped
- 5 cloves garlic, minced
- 2 tablespoons olive oil, plus a drizzle
- 1 teaspoon kosher salt, plus 1/2 teaspoon
- 1 teaspoon pepper, plus 1/2 teaspoon
- pinch red pepper flakes
- 1/2 cup grated parmesan
- freshly shredded parmesan for garnish
- 1/4 cup chopped Italian flat leaf parsley
- 1/8 cup bread crumbs
- Preheat oven to 350 degrees.
- Remove stems and black gills from underside of mushroom. Toss gills and chop stems. Place mushrooms on parchment paper on a large sheet pan. Tops down.
- Roughly chop onion and garlic. Place into the bowl of a mini food processor, along with mushroom stems and chop until well minced. Set aside.
- Remove sausages from casings and brown in olive oil in a large skillet, adding kosher salt, pepper and red pepper flakes. Cook until sausage is no longer pink in the middle, 5-7 minutes. Add vegetable mixture to skillet, along with 1/2 teaspoon kosher salt and 1/2 teaspoon pepper. Continue to cook for 3-5 minutes.
- Remove from heat and add chopped parsley and grated parmesan. Mix together.
- Spoon mixture into mushrooms and sprinkle bread crumbs on top. Drizzle with olive oil. Bake for 18 minutes.
Until next time, Kris