jo's chicken sausage stuffed portabello mushrooms

★★★★★ 1
EmilyJo avatar
By Jo Zimny
from Ithaca, NY

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.

★★★★★ 1
serves 2-4 (depends on your apetite)
prep time 20 Min
cook time 20 Min

Ingredients For jo's chicken sausage stuffed portabello mushrooms

  • 4 lg
    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 lg
    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 lg
    eggs

How To Make jo's chicken sausage stuffed portabello mushrooms

  • 1
    Remove the stems from the mushrooms and set aside. Rub the mushrooms all over with olive oil. Mince the mushroom stems and set aside.
  • 2
    Preheat your oven to 400'F. Line a baking sheet with parchment paper.
  • 3
    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.
  • 4
    Next add the minced onion, bell pepper and garlic, saute for another couple of minutes. Turn off the heat and set it aside.
  • 5
    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.
  • 6
    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.
  • 7
    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.
  • 8
    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.
  • 9
    Bake at 400'F for 15-20 minutes. Serve warm.
  • 10
    Enjoy!

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