How many different kinds of mushrooms do you eat on a regular basis?
I cannot say that I eat a huge amount of different ones, but I have a few. In my Hot and Sour Soup, I use dried wood ear mushrooms (Auricularia polytricha). In general cooking I will use a white/button mushroom (Agaricus bisporus), crimini (Agaricus bisporus), um…portobello (Agaricus bisporus)… now just wait a minute….
Until writing this post, I had no clue that the typical white mushroom, crimini and portobello were all the same thing! The white is immature. The crimini is immature and a slightly browner version.The portobello is the grown up version of it. I would have never guessed.
This recipe can be a good appetizer if smaller mushrooms are used, or a good lunch dish with larger ones.
I used bulk sweet Italian sausage vs buying links and stripping them.
Onions and sausage. What a great way to start a recipe.
Adding the liquids.
The zucchini brings some crunch and great color to the dish.
Adding the spinach. I threw a lid on the pan for a couple of minutes to help it wilt.
All ready for stuffing.
I roasted the caps as instructed and for the most part it flattened out, so there really wasn’t sides anymore to “stuff”. So I put a scoop on top and used it more as a mini platter. There was much more left in the pan than used, so I threw it in a baking dish for the final step.
Sausage Stuffed Portobello Mushrooms
Ingredients:
- 4 large portobello mushroom caps
- 4-5 Italian sausages, hot or sweet (pork, turkey or vegetarian), casings removed
- 1 small onion, diced
- 1 T fresh thyme, chopped
- 4 cloves garlic
- 8 oz tomato sauce
- 4 oz dry white wine
- 1 t oregano
- 1 t dried parsley
- 2 handfuls spinach
- 2 small zucchini, diced
- 1/4 cup grated romano cheese
- 1/4 cup shredded mozzarella cheese
Directions:
1. Remove any stem from the portobello and roast gills down on a foil lined pan for 15 minutes.
2. In 1 T olive oil, brown onion and sausage until nearly cooked. Add thyme and garlic and cook for a few more minutes.
3. Add tomato sauce, oregano, parsley and wine. Simmer 15 minutes until reduced. Add zucchini. Cook 5 more minutes. Add spinach and romano and stir until spinach is wilted. Set aside to cool slightly.
4. Top mushrooms with sausage mixture and mozzarella cheese. Broil 5 minutes until cheese is melted.
5. Eat.
Source: http://paprikapinot.com/2012/06/14/sausage-stuffed-portobello-mushrooms-and-an-elegant-nebbiolo/
Rantings of an Amateur Chef 
Looks very yummy!
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Are you sure about white mushrooms and the others? They are a different colour. Although I guess yellow, orange and green capsicum are just the same fruit at varying stages of ripeness too.
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This looks delicious, I love stuffed mushrooms but haven’t tried them with sausage before. Great idea!
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That looks awesome 🙂
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Looking great 🙂
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Looks great! I love mushrooms and of course I love stuffing them even more.
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