SAUSAGE AND GORGONZOLA-STUFFED PORTOBELLO MUSHROOMS
Steps:
- Preheat oven to 425 degrees. Evenly drizzle both sides of mushrooms with olive oil, then season, if desired, with salt and black pepper. On cookie sheet, arrange mushrooms, gill-side-up; set aside.
- Brown sausage in 10-inch nonstick skillet; drain, if desired. Add onion and cook, stirring occasionally, 3 minutes or until tender; cool slightly.
- Combine sausage mixture, 1/2 cup Sauce, bread, 3 tablespoons cheese and pine nuts in medium bowl. Evenly spoon sausage mixture onto prepared mushrooms, then sprinkle with remaining cheese. Bake 15 minutes or until mushrooms are tender.
- Meanwhile, bring spinach and 1/4 cup water to a boil in 5-quart saucepot over high heat. Reduce heat to low and cook covered, stirring occasionally, 2 minutes or until spinach is wilted. Season, if desired, with salt and black pepper. Evenly arrange spinach on plates with slotted spoon, then top with mushrooms. Serve with remaining Sauce, heated.
- TIP: For VEGETARIAN STUFFED MUSHROOMS, omit sausage and cook chopped mushroom stems with onion.
- GREAT VARIATION: To make APPETIZER STUFFED MUSHROOMS, prepare filling as above and stuff into white mushroom caps. Bake 10 minutes or until tender.
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Okah Clinton
[email protected]These mushrooms were a bit underwhelming. I think I would try a different recipe next time.
joy okereke
[email protected]These stuffed portobello mushrooms are a delicious and easy way to impress your guests.
Ak Marri
[email protected]I've made these stuffed portobello mushrooms several times and they're always a hit. The combination of sausage, gorgonzola, and mushrooms is simply irresistible.
Mb Noyon sardar
[email protected]These stuffed portobello mushrooms are a great way to use up leftover sausage and gorgonzola. They're easy to make and they're always a hit.
shobby Nobby 112
[email protected]The mushrooms were a bit overcooked, but the filling was still tasty.
Pirlo
[email protected]These mushrooms were a bit too salty for my taste, but they were still good.
Hermon Girma
[email protected]I was pleasantly surprised by how much I enjoyed these mushrooms. I'm not usually a fan of mushrooms, but these were delicious.
Yahya Set up
[email protected]These stuffed portobello mushrooms were a great appetizer. They were easy to make and everyone loved them.
Niamh Foley
[email protected]The mushrooms were cooked perfectly and the filling was delicious. I would definitely make these again.
Wandile Wandile
[email protected]These mushrooms were a bit too oily for my taste.
Ege Kara Kara
[email protected]I followed the recipe exactly and the mushrooms turned out great! They were juicy and flavorful.
Rana waseem
[email protected]The mushrooms were a bit tough, but the filling was tasty.
Karan Is The King
[email protected]These stuffed portobello mushrooms were a little bland for my taste. I think I would add more spices next time.
David Reese
[email protected]I loved the combination of sausage and gorgonzola in these mushrooms. They were a bit messy to eat, but they were worth it.
Leslie Haynes
[email protected]These stuffed portobello mushrooms were a quick and easy weeknight meal. The filling was flavorful and the mushrooms were cooked perfectly.
James Gann
[email protected]These mushrooms were easy to make and turned out great! I followed the recipe exactly and they were perfect. I will definitely be making these again.
Shykh Zainab
[email protected]I'm not usually a fan of mushrooms, but these stuffed portobello mushrooms were delicious! The sausage and gorgonzola filling was rich and flavorful, and the mushrooms were cooked to perfection.
Brandon Martinez
[email protected]The flavors in this dish were amazing! The sausage and gorgonzola complemented each other perfectly. I served these mushrooms over a bed of roasted vegetables and they were a huge hit.
Winhtet Oo
[email protected]These stuffed portobello mushrooms were a hit at my dinner party! The combination of sausage, gorgonzola, and mushrooms was divine. I would definitely make these again.