Sausage Stuffed Portobello Mushrooms

I adapted this from an Emeril recipe. Both pork sausage and portobello mushrooms were on special, with Foodie Points, at Central Market this week. I love stuffed mushrooms, so I figured to give giant stuffed mushrooms a try, entree sizing the wonderfully poppable stuffed mushrooms. Next time I will just use one giant mushroom and cut it in half, neither of us was able to nearly finish the whole giant portobello. I served it with a spring green mix tossed with buttermilk ranch.

C's first comment, "I like mushrooms in small doses". Uh oh!

After he tried it, he admitted to liking it. Phew! Though he did think that it would be better topped on a pizza instead of a mushroom. His grand plan is to combine the sausage mix with the pizza crust from the Thai Chicken Pizzas. That idea may not be half bad.

Sausage Stuffed Portobello Mushrooms

2 large portobello mushrooms, stemmed (reserve minced stems)
3 tablespoons plus 2 teaspoons extra-virgin olive oil, plus more for drizzling
5 ounces hot Italian sausage
5 ounces sweet Italian sausage
1/4 cup finely chopped onion
1/8 cup finely chopped celery
2 clove garlic, minced
1/2 cup plain bread crumbs
1/2 cup freshly grated Parmesan
1 egg, lightly beaten

Preheat the oven to 400 degrees F.

Using your hands, lightly rub each portobello mushroom with 2 teaspoons of olive oil.

Cook the sausage in a medium skillet until browned, about 4 minutes. Add the onion, bell pepper, celery, and mushroom stems and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove from heat.

Transfer sausage-vegetable mixture to the bowl of a food processor. Add, 1/4 cup of the bread crumbs, 1/4 cup of Parmesan, and the remaining 2 teaspoons of olive oil. Pulse until mixture is finely chopped and comes together slightly, about 30 seconds. Transfer the mixture to a bowl, add the egg, and stir until well combined.

Divide the filling among the mushroom caps, about 1 cup for each mushroom. Place the filled mushrooms on a baking sheet. Combine remaining 1/4 cup of bread crumbs and 1/4 cup of Parmesan in a small mixing bowl. Divide the bread crumb mixture evenly among the tops of the mushrooms. Bake until golden brown on top and the mushrooms are tender, about 15 to 18 minutes. Remove from oven and let cool slightly. Garnish with remaining tablespoon of parsley.

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