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Categories:
olive oil balsamic vinegar garlic rosemary portobello mushrooms salt Italian sausage olive oil yellow onion red bell pepper portobello stems zucchini egg bread crumbs fresh ricotta cheese parsley salt Parmesan
Viewed: 29 - Published at: 2 years agoIngredients
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 garlic clove, minced
- 1 sprig fresh rosemary, lightly chopped, or 1/2 teaspoon dried
- 4 large portobello mushrooms, stems removed and set aside
- Salt
- 1/2 pound spicy Italian sausage, removed from casing
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 1 red bell pepper, stemmed, seeded, and chopped
- Reserved portobello stems, cut in 1/4-inch dice, optional
- 1 medium zucchini, grated
- 1 egg, lightly beaten
- 1/4 cup dry bread crumbs
- 1/2 cup fresh ricotta cheese, optional
- 2 tablespoons lightly chopped fresh parsley and/or fresh basil
- Salt and pepper
- 1/4 cup grated Parmesan or Grana Padano cheese
Method
- Preheat the oven to 400F.
- In a small bowl, whisk together the olive oil, vinegar, garlic, and rosemary.
- Wipe the top of the portobello caps with a damp cloth or paper towel.
- Using a spoon or paring knife, scrape the gills from the mushrooms (see below).
- Using a pastry brush, brush both sides of the mushrooms with the marinade.
- Salt them lightly and bake, gill side up, for about 5 minutes, or just until they start to wilt.
- Set aside.
- Cook the sausage in a medium skillet over medium-high heat, stirring, until no longer pink.
- Remove from the heat, drain, and place in a medium bowl.
- When it is cool, break up the sausage with your fingers.
- Return the pan to the heat and pour in the olive oil; swirl to coat the bottom.
- Add the onion, pepper, and portobello stems and cook, stirring, over medium-high heat for about 5 minutes, until wilted.
- Add the zucchini and stir to combine.
- Cook another 35 minutes, until the zucchini has released its liquid.
- Transfer the vegetables to the bowl with the sausage.
- Stir the mixture and let it cool for 5 minutes, then add the egg, bread crumbs, optional ricotta, and herbs, and season with salt and pepper.
- Mound the filling onto the portobello caps and top with grated cheese.
- Place them in a baking dish and bake immediately, or cover with plastic wrap and refrigerate up to several hours.
- When ready to serve, bake at 400F for 1012 minutes (20 minutes if the mushrooms have been chilled), until the filling is heated through and the cheese is golden brown.
- I love portobellos, but a pet peeve of mine is the way the gills tend to bleed when they cook, making everything dark and muddy-looking.
- I avoid this by getting rid of the gills altogether.
- Hold the mushroom, gill side up, and scrape the gills off with a spoon or paring knife held parallel to the mushroom surface.
- Its best to do this over a bowl or the trash, as it is a messy operation.
- Then proceed to use the mushroom in whatever way the recipe calls for.
- Its an extra step, but to me its worth it.
