Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Portabello Ripieno Ala Contessa




Source of Recipe


WWLP tv


Recipe Introduction


School Street Bistro, Westfield


List of Ingredients




4 portabello mushrooms
4oz. sweet Italian Sausage
2 cups bread crumbs
1/2 cup provolone cheese
a pinch of fresh herbs: basil, oregano, parsley
¼ cup chopped Spanish onions
salt and pepper
olive oil
balsamic vinegar


Recipe



In a sauté pan, brown sausage and onions, add herbs and cook for four minutes. Let cool. In a bowl, mix bread crumbs and cheese. Add salt and pepper to taste. Then add cool sausage mixture. Next remove the stems from the mushrooms and dip each into olive oil. Place onto a sheet pan. Spoon the sausage mixture onto the portabellos and place into the oven. Bake for 15 minutes at 375 degrees. Toss fresh field greens with balsamic vinegar and oil. Present on a plate, the greens and stuffed mushrooms.