If you like appetizer stuffed mushrooms, you’re going to LOVE this main-dish version. Earthy, meaty portobello mushrooms are filled with a savory chicken sausage stuffing and finished with delectable mascarpone cheese. This is one of my favorite “at home date-night” dishes. Easy to put together, but delicious and very impressive. (If I do say so myself!) Pair with crusty Italian bread and a salad and you’ve got some major brownie points coming your way!
4 large portobello mushrooms, stems removed
1 Tbsp extra virgin olive oil
1/4 cup minced yellow onion
14 oz package of Italian chicken sausage
1 medium zucchini squash, shredded and laid out on a paper towel
2 cloves garlic, minced
1/2 cup bread crumbs (regular or gluten free)
1/2 cup chicken broth
4 oz mascarpone cheese
2 Tbsp butter
Preheat oven to 375 degrees. Let’s start by gently rinsing our mushrooms to remove any surface dirt. Pat dry with a paper towel and place in a greased baking dish. Season with salt and pepper. Cover tightly with foil and bake for 10 minutes. Remove from oven and set aside.
Meanwhile, in a large sauté pan, on med-high heat, cook onion in oil for 2 minutes. Remove the sausage from casings. Add sausage to pan, breaking up into small bits with a wooden spoon until it’s starting to brown. Mix shredded zucchini into sausage and cook for another 5 minutes or until sausage is no longer pink.
Remove pan from heat and stir in bread crumbs and chicken broth. Spoon 1/4 of the stuffing into each portobello. Then top each mushroom with 1/2 Tbsp butter. Lastly, spoon 2 Tbsp of the mascarpone cheese over the butter and stuffing.
Bake uncovered for about 10 minutes or until the mascarpone cheese is mostly melted. Remove from oven. Gently place each mushroom on individual serving dishes. Spoon the juices from the serving dish onto each mushroom. Serve immediately.
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