We have a guest in our kitchen! I’m very excited to welcome back Christina of Strawberries for Supper
. She’s back with a recipe that will have every mushroom-lover rushing off to the store. These beautiful stuffed caps will be a hit at your dinner table!
I’m happy to be guest blogging today for Mushrooms Canada. I’m Christina Austin and most of my recipes can be found on my blog, Strawberries For Supper. When I’m not creating recipes to share here or on my blog, I’m a full-time stay at home mom to two sweet blue-eyed boys, and part-time historian chasing the era lived by Jane Austen.
I’ve developed many recipes using mushrooms since they are an integral part of my cooking. I usually keep a good supply of cremini mushrooms in my fridge even if I don’t have an idea for them on the upcoming menu plan. I love sautéing a large amount of them in butter and garlic for a simple side dish that never goes to waste.
Portobello mushrooms are also on my grocery list often, as well as being a frequent impulse buy when they look particularly fresh at the store. I find them very filling without any stuffing, but stuffed with sausage and breadcrumbs, just one is plenty for me for supper. The recipe below is for four portobello mushrooms but it is easily doubled or tripled depending on how big the crowd you are feeding. Be sure to get yourself some flavourful sausages, as the seasoning in them will be graciously welcomed by the meaty texture of portobello mushrooms.
Simple Sausage Stuffed Portobello Mushrooms
Prep Time: 20 mins. | Cook Time: 25 mins. | Serves 4
4 portobello mushrooms
2 hot or mild Italian sausages
½ cup fresh breadcrumbs
¼ cup grated Parmesan
2 tbsp olive oil
1. Preheat the oven to 400 F and line a baking tray with parchment paper.
2. Trim the stem of the portobello mushrooms and brush the outside with olive oil.
3. Remove the sausage meat from their casings either by squeezing it out or slicing it lengthwise and scraping it off the casing into a medium sized bowl.
4. Blitz some stale bread in a food processor (preferably a crusty loaf such as a sour dough or French bread) to get ½ cup of fresh breadcrumbs with a little extra to sprinkle over the top before baking the mushrooms.
5. Gently mix the breadcrumbs in with the sausage and the Parmesan cheese. No need for it to be perfectly mixed. Leaving it a little loose prevents the filling to get overly dense when cooked.
6. Fill each of the portobello mushrooms with ¼ of the filling. Leave some texture on the top of the filling rather than pressing it in so that it is smooth.
7. Place each mushroom on the tray and sprinkle some breadcrumbs on top. Press them on gently if needed to make them stay on the filling.
8. Bake at 400 F for 25 minutes or until the filling is starting to brown and the juices of the filling run clean when you slice into the centre.
9. Serve with a hearty salad. Serves four for a light meal, or two for a large, filling meal.
These plump, juicy mushrooms have my mouth watering! If it’s a simple meal for one, or meant to feed a hungry family, these tasty stuffed mushrooms will leave you full. A big thanks to Christina for sharing such an impressive dish.