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.

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