Thursday, November 15, 2012

Stuffed Portobello

The children have been going to our church's Christmas pageant practice one night a week since early October. On the evenings they are gone I try to make a simple meal for LV and me.
 
This week I decided it would be the perfect time to make stuffed portabello mushrooms since LV and I both love them and the children have still not learned to appreciate mushrooms.
 
It had been a long time since I made them and they turned out even better than I had remembered. So good in fact that I forgot to take a picture until after the first bite had already been taken.
 
 
 
Stuffed Portobello
 
2 portobello mushroom caps
1 cup fried sausage, crumbled
1 cup shredded cheese (I used fiesta blend)
1/4 cup chopped red bell pepper
2 tsp olive oil
 
Remove stem and gills from mushroom cap. Brush the outside with the olive oil and place top side down in an 8x8 baking dish. Bake at 400 for 5 minutes. Meanwhile combine fried sausage crumbles, shredded cheese, and pepper.
 
Divide evenly and stuff mushroom caps. Return to oven and bake for an additional 8 minutes.
 
Serve and enjoy!

5 comments:

  1. Sounds delish! I fix mine slightly differently. I marinate the caps in a lil balsamic vinegar, olive oil, Italian Seasoning & chopped garlic. Then I bake 'em for 10m or so 'til they get a bit soft. At the end I crumble either blue, feta or cream cheese in dollops on top & toss it under the broiler 'til the cheese is melty. Yummmmmmmmmm!

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  2. Wow, those look GREAT! And it gives me an idea for an appetizer. Instead of making a bunch of stuffed mushroom caps, I could make a few big ones like that and cut them like a pizza, into triangles. Thanks for sharing ~

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