Three Cheese Sausage Stuffed Portobellos

Hello folks and welcome back to the All Things Southern kitchen! We’ll be whipping up my “Three Cheese Sausage Stuffed Portobellos” recipe today.

“Shellie’s Three Cheese Sausage Stuffed Portobellos”

6 Portobello mushrooms, stemmed (reserve 1 cup minced stems)
4 ounces of cream cheese, softened
3-4 tablespoons olive oil
12 ounces hot Italian sausage
1/4 cup each of finely chopped onion, green bell pepper, and celery
2 teaspoons minced garlic
1 teaspoon oregano
1 teaspoon Cajun season-all
Salt and pepper
1/2 cup plain bread crumbs
1/4 cup each of freshly grated Parmesan cheese, Asiago cheese, and Romano cheese
1 egg, lightly beaten
Balsamic vinegar, for drizzling

I’ve preheated the oven to 400 degrees. Now, we’ll take six Portobello mushrooms, wipe ’em clean with a wet cloth and remove the stems. I’ll mince those and set ’em aside. We’ll make sure our mushroom caps stay moist when they’re cooking by rubbing them with a couple tablespoons of olive oil before placing them on a cookie sheet to await the stuffing!

Speaking of stuffing…I’m going to brown twelve ounces of Italian sausage in my cast iron skillet and stir in our chopped onions, bell pepper, and celery– about a fourth cup each, along with our minced mushrooms.  We’ll let this cook down until our veggies are soft and then we’ll blend in four ounces of cream cheese and a couple teaspoons of minced garlic and stir another 30 seconds to a minute. We’ll season this with salt, pepper, oregano, and a good Cajun seasoning and stir well.

Then we’ll transfer our stuffing to a mixing bowl now and work in our Asiago cheese and Romano cheese, with half of the bread crumbs and one beaten egg and divide it among the mushroom caps. We’ll combine our remaining bread crumbs with our Parmesan cheese aha! and use it to top our beautiful mushrooms. Bake for fifteen minutes or until the tops are golden brown. Remove, drizzle with balsamic vinegar and a little more olive oil and enjoy! YUM! Do try my Three Cheese Sausage Stuffed Portobellos, y’all.  It’s good eating from the All Things Southern kitchen to yours!