Jo's Chicken Sausage Stuffed Portabello Mushrooms

Name: Jo's Chicken Sausage Stuffed Portabello Mushrooms
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2-4 (depends on your apetite)
Ingredients: 4 large portabella mushrooms; 4 Tbsp olive oil; 2 slice turkey bacon (minced); 4 Tbsp minced vedalia onion (minced); 4 Tbsp sweet bell pepper, any colour (minced); 2 large garlic cloves (minced); 1 c gluten free bread crumbs (divided); 1/2 c romano cheese; 2 Tbsp parsley; 2 tsp fresh ground black pepper or to taste; 2 tsp paprika; 1-2 tsp thyme; 2 large eggs

By Jo Zimny
@EmilyJo

My Sunflower Farmer's Market makes it's own sausage. They have a few different types, but my favourite is the Chicken and Apple. It's made from all natural, hormone free chicken and it tastes absolutely delicious. I always buy it for any of the dishes calling for sausage. I mince all the ingredients in this recipe because it's easier to mix and pack into the mushrooms. This recipe can be tripled if you wish to make it for 4-6. It's gluten free.

Rating:

★★★★★ 1 vote5

Comments:

2 Comments

Serves:

2-4 (depends on your apetite)

Prep:

20 Min

Cook:

20 Min

Ingredients

4 large

portabella mushrooms
4 Tbsp

olive oil
2 slice

turkey bacon (minced)
4 Tbsp

minced vedalia onion (minced)
4 Tbsp

sweet bell pepper, any colour (minced)
2 large

garlic cloves (minced)
1 c

gluten free bread crumbs (divided)
1/2 c

romano cheese
2 Tbsp

parsley
2 tsp

fresh ground black pepper or to taste
2 tsp

paprika
1-2 tsp

thyme
2 large

eggs
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How to Make Jo's Chicken Sausage Stuffed Portabello Mushrooms

Step-by-Step

Remove the stems from the mushrooms and set aside. Rub the mushrooms all over with olive oil. Mince the mushroom stems and set aside.
Preheat your oven to 400'F. Line a baking sheet with parchment paper.
Heat a medium sized skillet. I get my sausage in a casing, I remove the sausage and discard the casing.
Add the sausage and cook until most of the pink is gone. Add the minced turkey bacon and saute it for a minute or two.
Next add the minced onion, bell pepper and garlic, saute for another couple of minutes. Turn off the heat and set it aside.
If you want to make your own Gluten Free bread crumbs, I took two pieces of bread and ripped them up and processed them until they were fine crumbs. I have never seen gluten free crumbs here, so making my own was necessary.
Mix the bread crumbs and the cheese in a bowl. Reserve 6 tablespoons so you can sprinkle it on the top of the stuffed mushrooms.
In a large bowl add the bread crumb/cheese mixture, minced mushroom stems, sausage mixture, herbs and spices and gently toss to combine. Add the two eggs and mix well until you have a sticky mixture.
Stuff each of the 4 mushrooms well. You should have a good mound on each. Set on the prepared baking sheets and top with your reserved bread crumb cheese mixture.
Bake at 400'F for 15-20 minutes. Serve warm.
Enjoy!