Best 4 Sausage And Gorgonzola Stuffed Portobello Mushrooms Recipes
Indulge in a symphony of flavors with our delectable Sausage and Gorgonzola Stuffed Portobello Mushrooms. This extraordinary dish tantalizes your taste buds with savory Italian sausage, creamy gorgonzola cheese, a medley of aromatic herbs, and a hint of tangy balsamic glaze. Savor the juicy portobello mushrooms, stuffed with this delightful filling, grilled to perfection. As you bite into each succulent mushroom, experience the burst of flavors that dance on your palate.
Alongside this main recipe, we present a collection of equally tempting variations to satisfy diverse culinary preferences. For a vegetarian delight, try our Spinach and Feta Stuffed Portobello Mushrooms, where tender spinach, tangy feta cheese, and a hint of lemon zest create a harmonious balance of flavors. If you crave a spicy kick, our Chorizo and Manchego Stuffed Portobello Mushrooms pack a punch with spicy chorizo, nutty manchego cheese, and a touch of piquant chili powder.
For those who love seafood, our Crab and Cream Cheese Stuffed Portobello Mushrooms offer a delicate combination of succulent crab, creamy cheese, and a hint of Old Bay seasoning. And for a classic twist, our Bacon and Cheddar Stuffed Portobello Mushrooms feature crispy bacon, sharp cheddar cheese, and a sprinkle of chives, creating a comforting and familiar flavor profile.
Explore the diverse flavors of our Sausage and Gorgonzola Stuffed Portobello Mushrooms and its enticing variations. With each bite, embark on a culinary journey that celebrates the richness and versatility of this versatile ingredient.
GRILLED AND STUFFED PORTOBELLO MUSHROOMS WITH GORGONZOLA
Provided by Giada De Laurentiis
Categories appetizer
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add the turkey sausage and cook, stirring frequently, until cooked through, about 5 minutes. Add the garlic and cook for 1 minute. Remove the pan from the heat. Stir in the mascarpone cheese. Add the thyme, oregano, bread crumbs, 1/2 cup of Gorgonzola, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir until all ingredients are combined.
- Brush the mushrooms on both sides with the remaining oil and season with salt and pepper. Grill the mushrooms, stem side down, for 3 minutes. Turn the mushrooms over and grill for 2 minutes until tender. Fill each mushroom with the sausage mixture and top with the remaining Gorgonzola. Return the mushrooms to the grill and cook until the stuffing is warmed through and the Gorgonzola starts to melt, about 5 to 7 minutes.
- Cook's Note: The assembled mushrooms can also be placed on a baking sheet and cooked under a preheated broiler until warmed through.
GRILLED AND STUFFED PORTOBELLO MUSHROOMS WITH GORGONZOLA
Provided by Giada De Laurentiis
Categories appetizer
Time 42m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add the turkey sausage and cook, stirring frequently, until cooked through, about 5 minutes. Add the garlic and cook for 1 minute. Remove the pan from the heat. Stir in the mascarpone cheese. Add the thyme, oregano, bread crumbs, 1/2 of the Gorgonzola, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir until all ingredients are combined.
- Brush the mushrooms on both sides with the remaining oil and season with salt and pepper. Grill the mushrooms, stem side down, for 3 minutes. Turn the mushrooms over and grill for 2 minutes until tender. Fill each mushroom with the sausage mixture and top with the remaining Gorgonzola. Return the mushrooms to the grill and cook until the stuffing is warmed through and the cheese starts to melt, about 5 to 7 minutes.
- Cook's Note: The assembled mushrooms can also be placed on a baking sheet and cooked under a preheated broiler until warmed through.
GORGONZOLA STUFFED GRILLED MUSHROOMS
Steps:
- Use side burners or preheat grill. Heat oil in a medium saucepan over medium high heat. Add onions and garlic and cook until soft. Add mushroom stems and cook until golden brown. Remove from heat and add bread crumbs, parsley, hot pepper sauce and cheese. Mix until well combined (if mixture looks too dry, add more olive oil.) Season the mixture with salt and pepper to taste. Fill the mushroom caps with the mixture and brush the entire mushroom with more olive oil. Grill over medium heat until tender.
SAUSAGE-STUFFED PORTOBELLO MUSHROOMS
Steps:
- Preheat the oven to 400 degrees F.
- Using your hands, lightly rub each portobello mushroom with 2 teaspoons of olive oil.
- Cook the sausage in a medium skillet until browned, about 4 minutes. Add the onion, bell pepper, celery, and mushroom stems and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove from heat.
- Transfer sausage-vegetable mixture to the bowl of a food processor. Add, 1/4 cup of the bread crumbs, 1/4 cup of Parmesan, 1/4 cup of parsley, the Essence, and the remaining 2 teaspoons of olive oil. Pulse until mixture is finely chopped and comes together slightly, about 30 seconds. Transfer the mixture to a bowl, add the egg, and stir until well combined.
- Divide the filling among the mushroom caps, about 1/2 cup for each mushroom. Place the filled mushrooms on a baking sheet. Combine remaining 1/4 cup of bread crumbs and 1/4 cup of Parmesan in a small mixing bowl. Divide the bread crumb mixture evenly among the tops of the mushrooms. Bake until golden brown on top and the mushrooms are tender, about 15 to 18 minutes. Remove from oven and let cool slightly. Garnish with remaining tablespoon of parsley, drizzle with olive oil and vinegar and serve warm or at room temperature.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William and Morrow, 1993.
Tips:
- Choose the right mushrooms. Portobello mushrooms are the best choice for this recipe because they are large and have a meaty texture. Other good options include cremini mushrooms or shiitake mushrooms.
- Remove the stems. The stems of the mushrooms are tough and woody, so they should be removed before stuffing them. Use a spoon to gently scrape out the stems.
- Season the mushrooms. Before stuffing them, season the mushrooms with salt and pepper. This will help to enhance their flavor.
- Use a variety of fillings. The filling for these mushrooms can be customized to your liking. Some popular options include sausage, gorgonzola cheese, spinach, and bread crumbs.
- Cook the mushrooms until they are tender. The mushrooms should be cooked until they are tender but still have a little bit of bite to them. Overcooking them will make them tough and rubbery.
- Serve the mushrooms hot. These mushrooms are best served hot out of the oven. They can be garnished with fresh parsley or chives.
Conclusion:
Sausage and gorgonzola stuffed portobello mushrooms are a delicious and easy-to-make appetizer or main course. They are perfect for a party or a weeknight dinner. With a variety of fillings to choose from, these mushrooms can be customized to your liking. So next time you are looking for a new and exciting recipe, give these sausage and gorgonzola stuffed portobello mushrooms a try!
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