This recipe was a winner in my book… Steve was not a huge fan (something about the texture of the mushroom :)) So I don’t think it was the actual recipe he didn’t like… I just think it was an aversion to big mushrooms!
- 4 portabella caps, scraped of the “gills” and wiped down
- 1/2 yellow onion
- 3 chicken sausage links
- 1 clove garlic
- 1/2 package cream cheese
- 1/4-1/2 c. freshly grated parm cheese
- fresh basil
Preheat oven to 400 & prep mushrooms. Scrap out the gills & then coat them in a touch of olive oil. Put them with the hollowed side down on an aluminum lined baking sheet & bake for 15 mins. Pull out.
While the mushrooms are baking, saute onion in olive oil until it starts to caramelize.
At the same time, remove sausage from casing and brown in another pan. When the sausage is fully cooked, add in 1 clove garlic (grated/minced). Combine onions, sausage, & garlic. Add in the cream cheese and stir till combined.
“Stuff” mushrooms with the sausage mixture. Top with parmesan cheese & bake 10-15 until cheese is browned. Remove from oven and top with some fresh basil. Serve.
This was great reheated 🙂