Simple Way to Prepare Perfect Mike's EZ Sausage Stuffed Portobello Mushrooms

Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, mike's ez sausage stuffed portobello mushrooms. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Mike's EZ Sausage Stuffed Portobello Mushrooms is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Mike's EZ Sausage Stuffed Portobello Mushrooms is something that I have loved my entire life.

To begin with this recipe, we must first prepare a few components. 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. Prepare LG Portobello Mushrooms [reserve stems]
2. Take Bag Pre-cooked Jimmy Dean Sausage Crumbles [use half or all]
3. Make ready as needed Chicken Broth
4. Prepare Fine Chopped Onions
5. Get Assorted Bell Peppers [fine chop]
6. Take Sliced Celery [fine chop]
7. Prepare Minced Garlic
8. Get Spinach [shredded]
9. Make ready Chopped Parsley [+ reserves for garnish]
10. Get Minced Garlic
11. Take Granulated Onion Powder
12. Get 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. Make ready Seasoned Bread Crumbs [+ reserves for topping]
15. Make ready Shredded Cheddar Cheese
16. Get Shredded Mozzarella Cheese and Parmesan Cheese
17. Take 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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