Monday, September 13, 2010

Stuffed GIANT Portabello Mushrooms with Apple Juice = YUMMY!!

This is a modified recipe from the one below a few posts. I could only find the HUGE Portabello mushrooms, so I improvised a bit and we ALL LOVED the results!! I will add that you don't want to skimp and get alternate mushrooms!! The flavoring of the Portobello mushrooms is SO MUCH BETTER!! We just happened to serve this with apple juice and it enhanced the flavor SO nicely!! It reminded me of the movie Ratatouille!! I LOVE that MOVIE!! Here's the quote from

5 GIANT Portabello whole mushrooms
(One will be chopped)
1/2 lb bulk pork sausage
1 small can chopped black olives
2.5 cups shredded Mozarella Cheese
2 tbsp olive oil
1 tsp garlic powder
2 tbsp chives chopped
1 tsp lemon juice
1/2 tsp dill
1/3 cup of cream cheese 
(for lower calories you can use reduced fat)
1/3 cup of shredded parm/romano cheese blend
1/4 cup of panko crumbs
salt and pepper to taste

Preheat oven to 400 degrees
Wash mushrooms and pat dry
Gently remove stems from the caps by pulling them with your fingers
Finely chop stems and extra mushroom
In a large saute pan brown bulk pork sausage
Add olive oil
Add chopped Portabello mushrooms
Add garlic powder
Add chopped chives, lemon juice and dill
cook until fragrant
remove from heat and set aside
in a medium bowl combine cream cheese, shredded cheese, salt, pepper, and panko crumbs
add mushroom mixture and black olives; mix well
prepare a large baking sheet with cooking spray
stuff mushrooms generously with mixture
Sprinkle a little more cheese on top.
Bake in center rack approx 10-15 minutes or until tops are golden brown.

Cool about 5 minutes before serving with apple juice to enhance the flavor!
Theme this WEEK:
Yes, I KNOW I'm 4 days late getting this typed up...  ;p

    What is your favorite food/best recipe??

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