Portobello Mushrooms: Grill, Bake, Saute, or Stuff

Portobello mushrooms are those large, dark firm mushrooms with a meaty flavor. They can be served alone or as a side dish. Some cooks simply oil, season, and bake; others grill or saute using them as "burgers" by placing them on buns with all the fixings used for a traditional hamburger.

They're great for a low-carb diet, or vegan dish. A large one is a meal by itself, so I like to oil, stuff and bake them, then serve with a salad.

Stuffed Portobello Mushrooms
4 large (4- inch wide) Portobello mushrooms
8 oz. seasoned breakfast or Italian sausage

3 to 4 Tabs. olive oil
1/4 cup finely diced onion
2 clove finely diced garlic
4 oz. softened cream cheese
1/4 cup mayonnaise

1/4 cup bread crumbs

1/2 cup grated Parmesan cheese
salt and pepper to taste

Clean mushrooms by wiping with a damp clean cloth or paper towel.  Twist and pull, or scoop out stems and gills using a teaspoon or melon ball gadget to hollow out cap. Finely chop and set aside.

Over medium-high heat, crumble and brown sausage, add diced onions and garlic and cook a few minutes until onions are soft, then add diced mushroom pieces. Saute a few minutes more. Salt and pepper to taste.

Set aside to cool. In a bowl, combine cream cheese and mayonnaise,  Stir in Parmesan cheese and bread crumbs, then add cooled sausage mixture. With a spoon, smear mixture into of each mushroom cap, making a mound on top.  Drizzle with oil.

Bake at 400 degrees on a cookie sheet for 18-20 minutes, or until golden brown. Cool slightly before serving or keep warm until ready to serve. Makes 4 stuffed mushrooms.

Estimated cost: $6.00 or less.

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