Ingredients :
- 4 LG Portobello Mushrooms [reserve stems]
- 1 (6 oz) Bag Pre-cooked Jimmy Dean Sausage Crumbles [use half or all]
- as needed Chicken Broth
- 1/2 Cup Fine Chopped Onions
- 1/4 Cup Assorted Bell Peppers [fine chop]
- 1/4 Cup Sliced Celery [fine chop]
- 1 tbs Minced Garlic
- 1/4 Cup Spinach [shredded]
- 1/4 Cup Chopped Parsley [+ reserves for garnish]
- 1 tbs Minced Garlic
- 1 tsp Granulated Onion Powder
- 1/4 tsp Thyme & Salt & Pepper [to taste]
- 1 (8 4/5 oz) Uncle Bens White Or Brown Rice Cups [heat for 1 minute - use 1 1/2 or all]
- 1/2 Cup Seasoned Bread Crumbs [+ reserves for topping]
- 1 Cup Shredded Cheddar Cheese
- 1/3 Cup Shredded Mozzarella Cheese and Parmesan Cheese
- 2 packets McCormick Pork Gravy
Method :
- Gently wipe mushrooms to clean with a damp paper towel. Don"t rinse them tho. They"ll absorb every bit of fluid you put on them.
- Preheat oven to 400°.
- Pull stems and fine chop them.
- Gently clean out the fine black inner fibers with a spoon.
- Rub a small amount of olive oil oil on the tops of your mushrooms.
- Chop all of your vegetables and add to a pan with a few tablespoons oil. Add your seasonings, rice, sausage and mushrooms as well. Add chicken broth as needed. Cover and fry until vegetables are translucent.
- Transfer mixture to bowl and add all bread crumbs and cheeses, except for parmesan. Mix well while mixture is piping hot.
- Pack sausage rice mixture into all 4 mushrooms tightly.
- Add parmesan cheese to the tops and coat with bread crumbs. Spray tops with Pam to crisp up your crumbs.
- Make your pork gravy. Powdered or jarred. McCormick is a great powdered brand and a real timer saver. It usually requires 1 cup water per packet. But, I add only 3/4 cup for a thicker gravy on this specific dish.
- Whisk gravy constantly until bubbling and thickened.
- Bake at 400° for 20 minutes. Or, until tops are crispy and golden brown.
- Lightly drizzle thick pork gravy over your crusty Portobello tops. Garnish with fresh parsley. Serve hot. Enjoy!
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