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Preparation time:
Servings: 4
Rating:
Mushrooms are culinary chameleons. Sometimes they’re in the forefront making a bold statement - think mushroom stroganoff or a grilled portobello sandwich - and other times blending in to bring harmony to other strong flavors in a dish. In this classic stuffed-mushroom dish, the large portobello mushrooms serve as the backdrop for a flavorful stuffing.
Preparation Tip:
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To serve as hors d'oeuvres, you can also make this recipe with button mushrooms.
Ingredients
- 4 large (about 4-inch) Portobello mushrooms
- 2 Tbsp. olive oil
- 1 1/2 Tbsp. freshly-squeezed lemon juice or balsamic vinegar
- Kosher salt and black pepper, to taste
- cup(s) unsalted butter
- 1/3 cup(s) minced shallot or onion
- 3/4 cup(s) uncooked Italian sausage meat (7 ounce)
- 3 tsp. dried thyme, parsley or basil
- 1/4 tsp. kosher salt
- 1/4 cup(s) breadcrumbs
- 1/4 cup(s) grated Asiago or Parmesan cheese
- 1 1/4 cup(s) Classico® Tomato and Basil Premium Pasta Sauce
Cooking Directions
To Prepare Mushrooms
- Brush mushrooms with a damp cloth to clean. Remove the stems and use a melon baller or paring knife to scoop out enough flesh to create a generous cavity for the filling, but don’t leave the mushroom too thin to hold up. Mince and reserve 4 cups of the mushroom trimmings.
- Toss the mushrooms with the olive oil, lemon juice or balsamic vinegar, kosher salt and pepper to coat. Put in a plastic bag and marinate at room temperature for 1 hour, or in the refrigerator for 3 to 4 hours.
To Assemble
- Preheat oven to 400°F.
- Melt butter in a large skillet over medium-high heat. Add the shallots or onions and Italian sausage. Sauté for about 4 minutes.
- Add the mushroom trimmings, thyme, parsley or basil and salt. Sauté for about 3 to 4 more minutes or until dry and the sausage is cooked through. Remove from the heat and let cool.
- Add the breadcrumbs and Asiago or Parmesan cheese to the sausage mixture; toss to mix.
- Fill each mushroom cap with a mounded ball of the filling. Mushrooms can be prepared up to this point and refrigerated for up to 4 hours before baking.
- Place stuffed mushrooms fairly close together in a shallow casserole dish or pie plate. Drizzle with pasta sauce and add a sprinkle of grated Parmesan cheese.
- Bake about 12 to 15 minutes, or until browned and bubbling. Serve immediately.
