It’s barbecue season and meat is not the only yummy item on the menu. Grilled mushrooms are a huge hit when it comes to BBQ parties. Stuffed Portobello mushrooms make great appetizers. They are meaty and hearty and you can basically stuff them with anything. However, a vegetable and meat stuffing works the best.
Here is a recipe of a simple sausage stuffed grilled Portobello mushrooms. I have also given a quick marinade for adding more flavor to the otherwise bland mushrooms.
Preparation Time: 10-15 minutes plus the marinating time
Cooking Time: 20-30 minutes
6 Portobello mushrooms
1 cup chopped Italian sausage
½ cup onions
½ cup chopped tomatoes
½ cup chopped bell peppers
½ cup grated cheese
¼ cup chopped celery
¼ cup bread crumbs
1-2 tablespoon olive oil or butter
1 teaspoon chopped fresh parsley
1 teaspoon minced garlic
1 teaspoon balsamic vinegar
Prepare the mushrooms by giving them a quick wash and removing the stems. Pat them dry with a kitchen towel and lightly rub the mushrooms with some oil or butter. Keep aside.
Preheat the oven to 400 degree Fahrenheit. To prepare the mushroom stuffing, take a large non-stick pan and cook the sausage in low heat. Add a little olive oil and let the juices of the sausage seep out. Add the onions, garlic and bell pepper. Cook until the bell peppers are soft and the onions are translucent. Now, add the chopped celery and tomatoes. Once the tomatoes are cooked and start leaving some oil, remove from heat. Let it cool a little.
Take a food processor and add the bread crumbs, cheese, parsley, cooked sausage and vegetable mix. Taste the mixture. If you feel it needs more seasoning, add a pinch of salt. Blend the mixture until it is just coarsely chopped. Transfer into a bowl and add the egg. Mix the egg well with the stuffing. Keep aside.
Take the prepared mushrooms and fill each of them with the sausage stuffing. Sprinkle some grated cheese on top and place them on a baking tray. Put the tray in the oven for baking. Bake for 15 minutes or until the Portobello mushrooms are cooked and soft. Remove from oven and drizzle some olive oil and balsamic vinegar for garnishing.
To add more flavor to the mushrooms, make a quick rub of 1 teaspoon olive oil with equal parts garlic powder, onion powder and balsamic vinegar. Mix the concoction and rub it on the Portobello mushrooms an hour before grilling or stuffing them. The mixture will help the mushrooms marinate well and also add some delicate flavors that will complement the stuffing.
This recipe is great for meat lovers who want something light for appetizers. However, vegetarians can easily create this dish by replacing the sausage with chopped mushrooms. In fact, you can use the stems of the Portobello mushrooms too! Add other vegetables like carrots, potatoes, leeks etc. in the stuffing. You can even add some herbs to it. This recipe is great because you can play around with the ingredients and it will still taste great.