Portobello Mushrooms With Italian Sausage And Parmesan Recipes

Steps:

• Preheat oven to 350ºF.
• MUSHROOMS.
• CLEAN top of mushrooms with damp cloth. Place cleaned mushrooms on a sheet tray, stem side down. Bake at 350ºF for 5-8 minutes.
• REMOVE from oven until ready to stuff, in step 5 below.
• STUFFING.
• BROWN sausage in a nonstick skillet, crumbling sausage into small pieces. Once browned, drain fat and transfer to a paper towel to cool.
• BEAT eggs with milk in a medium bowl, then mix in parsley, basil, garlic, croutons, and Parmesan cheese.
• ADD cooled sausage and mix well -- mixture should be wet but firm and hold together easily.
• TOP pre-baked mushroom caps with sausage mixture and bake in 350ºF oven for 15 - 20 minutes, or until golden brown and cooked throughout.
• SAUCE.
• HEAT cream in sauce pan and lightly boil until half its original volume, being careful not to scorch. Mix in Parmesan cheese, basil, salt and pepper.
• SPOON 2 ounces of sauce over top of each mushroom.
• Garnish with a sprig of fresh Italian parsley or fresh basil and serve.

Steps:

• STUFFING:.
• Brown the sausage in a nonstick skillet making sure sausage is crumbled into small pieces.
• Once browned drain fat and transfer to a paper towel to cool.
• In a medium bowl, beat the eggs with milk and then mix in the parsley, basil, garlic, croutons, and Parmesan cheese.
• Add the cooled sausage and mix well (mixture should be wet but firm and hold together easily).
• Top portobella mushrooms with sausage mixture and bake in 350 degree F oven for 15 to 20 minutes.
• SAUCE:.
• In sauce pan, heat cream and lightly boil until it is half its original volume being careful not to scorch it.
• Once it is reduced by half, mix in the Parmsan cheese, basil, salt and pepper.
• Spoon 2 ounces of sauce over top of each mushroom.
• Garnish with a sprig of fresh Italian Parsley or Fresh Basil.

Steps:

• Preheat the oven to 400 degrees F.
• Using your hands, lightly rub each portobello mushroom with 2 teaspoons of olive oil.
• Cook the sausage in a medium skillet until browned, about 4 minutes. Add the onion, bell pepper, celery, and mushroom stems and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove from heat.
• Transfer sausage-vegetable mixture to the bowl of a food processor. Add, 1/4 cup of the bread crumbs, 1/4 cup of Parmesan, 1/4 cup of parsley, the Essence, and the remaining 2 teaspoons of olive oil. Pulse until mixture is finely chopped and comes together slightly, about 30 seconds. Transfer the mixture to a bowl, add the egg, and stir until well combined.
• Divide the filling among the mushroom caps, about 1/2 cup for each mushroom. Place the filled mushrooms on a baking sheet. Combine remaining 1/4 cup of bread crumbs and 1/4 cup of Parmesan in a small mixing bowl. Divide the bread crumb mixture evenly among the tops of the mushrooms. Bake until golden brown on top and the mushrooms are tender, about 15 to 18 minutes. Remove from oven and let cool slightly. Garnish with remaining tablespoon of parsley, drizzle with olive oil and vinegar and serve warm or at room temperature.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William and Morrow, 1993.

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Bring a large pot of lightly-salted water to a boil; cook the penne uncovered, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return to the pot.
• Meanwhile, heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Cook and stir the sausage in the hot oil until crumbly and no longer pink, about 7 minutes: remove from the skillet, leaving the fat in the pan, and set aside. Pour the remaining 2 tablespoons of olive oil into the skillet and add the mushrooms and garlic. Cook and stir until the mushrooms have browned and begun to release their liquid, about 5 minutes more. Return the sausage to the skillet and pour in the heavy cream. Season with salt and pepper and return to a simmer, cooking until the sauce begins to thicken, about 5 minutes more. Pour the sauce over the pasta and stir. Stir in 1/2 cup mozzarella and Parmesan. Pour into a 9x13-inch baking dish and sprinkle with remaining 1/2 cup mozzarella cheese.
• Broil in the preheated oven until the mozzarella cheese is bubbly and golden brown, 5 to 7 minutes.

Steps:

• Fill a pot with water and bring to a boil; cook the sausages in the boiling water until no longer pink in the center, about 40 minutes. Cut the sausages into bite-sized pieces.
• Fill a large pot with lightly-salted water and bring to a boil. Stir the penne into the water and return to a boil. Cook, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well.
• Combine the tomatoes, mushrooms, onion, garlic, wine, rosemary, oregano, thyme, salt, and pepper in a large skillet over medium heat; cook and stir until the liquid is reduced to about half its original volume, about 10 minutes. Add the sausage and the drained pasta to the mixture and continue cooking until the liquid is reduced to about one-quarter its original volume, 10 to 15 minutes more. Sprinkle the mozzarella cheese over the dish to serve.