How to Recipe Appetizing Mikes EZ Sausage Stuffed Portobello Mushrooms

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Good Evening every body, at this time you get present recipe Mike's EZ Sausage Stuffed Portobello Mushrooms with 17 ingredients and 11 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 17 ingredients and 11 stages of easy cooking Mike's EZ Sausage Stuffed Portobello Mushrooms.

Ingredients for Mike's EZ Sausage Stuffed Portobello Mushrooms

1. Needed 4 : LG Portobello Mushrooms [reserve stems].

2. Prepare 1 (6 oz) : Bag Pre-cooked Jimmy Dean Sausage Crumbles [use half or all].

3. Prepare : as needed Chicken Broth.

4. Prepare 1/2 Cup : Fine Chopped Onions.

5. Prepare 1/4 Cup : Assorted Bell Peppers [fine chop].

6. Needed 1/4 Cup : Sliced Celery [fine chop].

7. Needed 1 tbs : Minced Garlic.

8. Prepare 1/4 Cup : Spinach [shredded].

9. Prepare 1/4 Cup : Chopped Parsley [+ reserves for garnish].

10. Needed 1 tbs : Minced Garlic.

11. Needed 1 tsp : Granulated Onion Powder.

12. Needed 1/4 tsp : Thyme & Salt & Pepper [to taste].

13. Prepare 1 (8 4/5 oz) : Uncle Bens White Or Brown Rice Cups [heat for 1 minute - use 1 1/2 or all].

14. Needed 1/2 Cup : Seasoned Bread Crumbs [+ reserves for topping].

15. Needed 1 Cup : Shredded Cheddar Cheese.

16. Needed 1/3 Cup : Shredded Mozzarella Cheese and Parmesan Cheese.

17. Needed 2 packets : McCormick Pork Gravy.

If all ingredients Mike's EZ Sausage Stuffed Portobello Mushrooms it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking Mike's EZ Sausage Stuffed Portobello Mushrooms

1. Gently wipe mushrooms to clean with a damp paper towel. Don't rinse them tho. They'll absorb every bit of fluid you put on them..

2. Preheat oven to 400°..

3. Pull stems and fine chop them..

4. Gently clean out the fine black inner fibers with a spoon.

Rub a small amount of olive oil oil on the tops of your mushrooms..

1. Chop all of your vegetables and add to a pan with a few tablespoons oil. Add your seasonings, rice, sausage and mushrooms as well. Add chicken broth as needed. Cover and fry until vegetables are translucent..

2. Transfer mixture to bowl and add all bread crumbs and cheeses, except for parmesan. Mix well while mixture is piping hot..

3. Pack sausage rice mixture into all 4 mushrooms tightly..

4. Add parmesan cheese to the tops and coat with bread crumbs. Spray tops with Pam to crisp up your crumbs..

5. Make your pork gravy. Powdered or jarred. McCormick is a great powdered brand and a real timer saver. It usually requires 1 cup water per packet. But, I add only 3/4 cup for a thicker gravy on this specific dish.

Whisk gravy constantly until bubbling and thickened..

1. Bake at 400° for 20 minutes. Or, until tops are crispy and golden brown..

2. Lightly drizzle thick pork gravy over your crusty Portobello tops. Garnish with fresh parsley. Serve hot. Enjoy!.

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