Stuffed Portobella Mushrooms

Stuffed Portobella Mushrooms

• • 2 portobello mushrooms

  • 1/4 pound ground sweet Italian sausage

  • 1/2 cup diced shallot

  • 1 celery stalk, diced

  • 1 tablespoon olive oil, plus extra for drizzling

  • 1 egg, beaten

  • 1/4 cup bread crumbs

  • 3-4 tablespoons grated cheese (I used maple smoked cheddar)

  • salt and pepper, to taste

  • Parmesan cheese for garnish

Preheat oven to 350. Arrange a piece of foil on a baking sheet. Place portobello mushrooms upside down on the baking sheet.

Heat olive oil in a medium-sized skillet. On medium heat, cook sausage, shallot and celery, until sausage is fully cooked, 7-10 minutes.

Transfer cooked mixture to a bowl; add beaten egg, bread crumbs, grated cheese, and salt and pepper. Combine thoroughly; pile on top of the portobello mushrooms. Top with parmesan cheese. Drizzle each with a teaspoon of olive oil.

Bake for 30 minutes, until hot through, and cheese is melted and browned.

Original Blog Post: http://www.curlygirlkitchen.com/2011/05/braising-with-le-creuset-braised-beef.html