STUFFED PORTOBELLO MUSHROOMS

13 Feb

pot 2

How is it spelled ? Portabella , or Portobella ….from what I understand there is no “right” spelling. Why would that be? Because it is a fabricated name for a cull that was either tossed or the mushroom pickers took home cause they couldn’t sell. Same with a baby Portabella which is called a Crimini mushroom or sometimes I have seen them called Baby Bella. They are the same one is young the other mature. The name Portobello is from unknown origins but has many fun stories. Literally the name means beautiful door. However some think it is named for a road in London England that sells fancy things. Some think it was named after a city in Panama , or there was a TV show once called Portobello.

Okay , So heres is alittle snack  for the afternoon or you could make it a whole meal, it’s pretty rich.

For my vegetarian friends this also works out well if you replace the sausage with 2 cups of cooked brown rice.

 

6 large portobella mushrooms – stemmed , SAVE STEMS! – chop them up!

Extra virgin olive oil

12 oz mild Italian  sausage ( if you don’t have a good Italian deli like ZEPE”S ,  use Johnsonville )

2 cloves garlic – minced

1/2 cup onion – minced

1/4 cup green pepper minced

1/2 cup tomato sauce ( if you don’t have homemade Paul  Newman’s Marinara is pretty good )

Pinch red pepper flakes

8 oz. spinach leaves

2 Tbsp. chopped fresh basil ( yes ,  you can get this in most stores ,  even if you buy the little plant )

basil

2 Tbsp chopped flat Italian  parsley

1/3 cup mozzarella cheese – grated

1/4 cup smoked gouda – grates

gouda

1 egg –   slightly beaten

1/2 cup freshly grated Parmesan

1/4 cup breadcrumbs

Balsamic vinegar  for drizzling.

 

 

Start oven to 400′

use a little oil and rub it onto the mushrooms

Brown sausage with a little oil

Add garlic onion and bell pepper, and chopped mushroom stems  and cook until soft .

Add pinch of pepper flakes and tomato sauce cook 3 more min.

Add chopped spinach  and let wilt stirring into meat mixture

Turn off heat add cheeses, basil and parsley. Mix well.

Divide the filling among the mushroom caps, about 1/2 cup for each mushroom.

Place the filled mushrooms on a  foil lined baking sheet ( spray with a little oil ) .

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.

Eat and Enjoy !

 

 

 

 

 

 

 

 

 

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