Recipe of Favorite Mike's EZ Sausage Stuffed Portobello Mushrooms

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, mike's ez sausage stuffed portobello mushrooms. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Mike's EZ Sausage Stuffed Portobello Mushrooms is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. They are nice and they look wonderful. Mike's EZ Sausage Stuffed Portobello Mushrooms is something which I have loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can have mike's ez sausage stuffed portobello mushrooms using 17 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Mike's EZ Sausage Stuffed Portobello Mushrooms:

1. Make ready LG Portobello Mushrooms [reserve stems]
2. Make ready Bag Pre-cooked Jimmy Dean Sausage Crumbles [use half or all]
3. Make ready as needed Chicken Broth
4. Take Fine Chopped Onions
5. Make ready Assorted Bell Peppers [fine chop]
6. Take Sliced Celery [fine chop]
7. Make ready Minced Garlic
8. Prepare Spinach [shredded]
9. Get Chopped Parsley [+ reserves for garnish]
10. Get Minced Garlic
11. Get Granulated Onion Powder
12. Prepare Thyme & Salt & Pepper [to taste]
13. Prepare Uncle Bens White Or Brown Rice Cups [heat for 1 minute - use 1 1/2 or all]
14. Take Seasoned Bread Crumbs [+ reserves for topping]
15. Make ready Shredded Cheddar Cheese
16. Take Shredded Mozzarella Cheese and Parmesan Cheese
17. Make ready McCormick Pork Gravy

Instructions to make Mike's EZ Sausage Stuffed Portobello Mushrooms:

1. Gently wipe mushrooms to clean with a damp paper towel. Don't rinse them tho. They'll absorb every bit of fluid you put on them.
2. Preheat oven to 400°.
3. Pull stems and fine chop them.
4. Gently clean out the fine black inner fibers with a spoon. - - Rub a small amount of olive oil oil on the tops of your mushrooms.
5. Chop all of your vegetables and add to a pan with a few tablespoons oil. Add your seasonings, rice, sausage and mushrooms as well. Add chicken broth as needed. Cover and fry until vegetables are translucent.
6. Transfer mixture to bowl and add all bread crumbs and cheeses, except for parmesan. Mix well while mixture is piping hot.
7. Pack sausage rice mixture into all 4 mushrooms tightly.
8. Add parmesan cheese to the tops and coat with bread crumbs. Spray tops with Pam to crisp up your crumbs.
9. Make your pork gravy. Powdered or jarred. McCormick is a great powdered brand and a real timer saver. It usually requires 1 cup water per packet. But, I add only 3/4 cup for a thicker gravy on this specific dish. - - Whisk gravy constantly until bubbling and thickened.
10. Bake at 400° for 20 minutes. Or, until tops are crispy and golden brown.
11. Lightly drizzle thick pork gravy over your crusty Portobello tops. Garnish with fresh parsley. Serve hot. Enjoy!

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