Portobello mushroom and sausage bake
Portobello mushroom and sausage bake

Hey everyone, it is Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, portobello mushroom and sausage bake. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Drizzle a small amount of Italian dressing (or olive oil) over the surface of the mushrooms. Add minced garlic or sprinkle with garlic powder or garlic salt. Chop the cooked sausage into small pieces and distribute on the cap. Cover the caps with shredded cheese.

Portobello mushroom and sausage bake is one of the most favored of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Portobello mushroom and sausage bake is something which I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have portobello mushroom and sausage bake using 10 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Portobello mushroom and sausage bake:
  1. Take 1 1/3 cup butter
  2. Prepare 2 1/3 cup flour
  3. Prepare 3 1/2 tsp salt
  4. Prepare 4 1/4 tsp pepper
  5. Take 5 1 can 12oz evaporated milk
  6. Prepare 6 3/4 cup water
  7. Get 7 2/3 cup Ragu Four Cheese Sauce
  8. Take 8 4 small Portobello mushrooms
  9. Prepare 9 1 cup cooked rice
  10. Get 10 2 Links Chef Bruce aidells Portobello & Swiss cheese smoked chicken sausage

Season mixture with black pepper to taste. Spoon the sausage mixture evenly between the portobella mushroom tops. Place on a lightly greased baking sheet. Spoon sausage mixture into the mushrooms, top with shredded cheese.

Instructions to make Portobello mushroom and sausage bake:
  1. Preheat oven to 350
  2. Make roux with butter and flour
  3. Add milk & water
  4. Add Ragu cheese sauce
  5. Stir until thick and bubbly
  6. Miss cheese sauce with rice, mushrooms & sausage
  7. Cook in cattle dish for 30 mins out until brown
  8. Enjoy

Place on a lightly greased baking sheet. Spoon sausage mixture into the mushrooms, top with shredded cheese. Add cream cheese, breadcrumbs, herbs, and egg yolk to a large bowl and stir to combine with sausage mixture from the skillet. Scoop sausage filling onto portobello caps and top with grated Parmesan cheese. Brush any dirt off the mushrooms.

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