Sausage Stuffed Portabello Mushrooms
Sausage Stuffed
Portabello Mushrooms
with Mushroom Marinara
This is a tasty dish my husband taught me! Well, he was making something similar for himself before we got married. His version was the basics, large portabello mushrooms stuffed with mild Italian sausage then topped with mozzarella cheese. All baked together in yummy harmony. Really I just stepped it up with the addition of some mushroom marinara. Try this either way depending on how much time you have or how much energy you would like to put into dinner. Trust me it will be delicious!
If you opt for making the marinara sauce. Start by removing the large stem from the mushrooms and chop them up to add to the sauce.
I missed the picture where I stuffed the portabello's so I pulled them out of the oven so you could see how they were coming along. Just make a ball of mild Italian sausage, place it into the mushroom cap and flatten it out like a hamburger. Place the stuffed mushrooms in a shallow baking dish with enough water to cover the bottom of the dish 1/4 inch deep then into the oven at 350 degrees for 30-40 minutes.
While the mushrooms are baking it's time to make the sauce.
These are the marinara ingredients I've gathered. 1/4 chopped onion, one bay leaf, 2 cloves minced garlic, 1 small can of tomato paste, 1 14 oz can Italian style diced tomatoes, basil, oregano, salt and pepper. If you don't have or want to use the Italian style diced tomatoes just boost the quantity of the basil and oregano by one teaspoon each and add a clove of garlic.
Begin the sauce with the onions. Add them to a sauce pan with a tablespoon of olive oil and saute' them until they are translucent.
Now add the garlic for just a minute or two then stir in the rest of the ingredients. I added the chopped mushrooms last so they wouldn't cook down too much and still retain some of their texture. I stir these in and bring the pot to a low boil then reduce the heat to low and let it simmer.
About twenty minutes later I have a lovely chunky mushroom marinara sauce.
I have this wonderful Maitake mushroom oil I got as a Christmas gift from my brother that smells divine! I don't always have this on hand but it was a perfect add for this sauce. If you have some mushroom or truffle oil add a little to the marinara before topping the stuffed portabella's.
I was using my cranberry colored Pyrex on my black glass cook top and it was difficult to get a picture of these gorgeous stuffed mushrooms so I pulled them out so you could see them better.
With my meat thermometer, I checked to be sure they were cooked to 160 degrees before adding a dollop of marinara sauce and nice handful of grated mozzarella cheese.
I turned on my broiler and put them back into the oven for another 5 minutes to brown the tops.
Dinner is served! I made some pasta to serve with the extra marinara and some steamed broccoli that also pairs well with this sauce.
Such a simple dish but it packs a ton of flavor!
Sliced Italian sausage stuffed portabello mushrooms with mushroom marinara and mozzarella cheese.
Cheers!
~Melisa
Sausage Stuffed
Portabello Mushrooms
with Mushroom Marinara
(serves 4)
Ingredients
For the mushrooms
1 lb Mild Italian sausage
4 large portabello mushrooms
3/4 cup finely shredded mozzarella
For the sauce
1/4 chopped yellow onion
one bay leaf
2 cloves minced garlic
1 small can of tomato paste
1 14 oz can Italian style diced tomatoes*
1 1/ 2 teaspoon dried basil
1 1/ 2 teaspoon dried oregano
salt and pepper
Mushroom or truffle oil (optional)
*If you don't use the Italian style diced tomatoes boost the quantity of the basil and oregano by one teaspoon each and add one more clove of garlic.
Method
Start the mushrooms
Remove the large stem from the mushrooms and chop them up to add to the sauce. Make 4 balls of mild Italian sausage, place one into each mushroom cap and flatten it out like a hamburger. Place the stuffed mushrooms in a shallow baking dish with enough water to cover the bottom of the dish 1/4 inch deep then into the oven preheated to 350 degrees.
Make the Marinara
Add the onions to a sauce pan with a tablespoon of olive oil and saute' them until they are translucent. Now add the garlic for just a minute or two then stir in the rest of the ingredients. I add the chopped mushrooms last so they wouldn't cook down too much and still retain some of their texture. Bring the pot to a low boil then reduce the heat to low and let it simmer for twenty minutes or so. Add the truffle or mushroom oil now if using.
Top and finish the mushrooms
With a meat thermometer, check to be sure the sausage in the mushrooms is cooked to 160 degrees before adding a dollop of marinara sauce and nice handful of grated mozzarella cheese. Preheat the broiler on the oven then put the topped mushrooms back into the oven to brown the tops. Watch closely. They should be nicely browned in 4-5 minutes.
