A few years back, my son and I decided to try stuffed mushrooms. We didn’t use a recipe we just started a sauté and from scraps in the refrigerator put together a stuffing. We didn’t use bread but used cheese to keep the “stuffing together.” Over time I have come up with the following concoction.
This is not Mom’s recipe, but one of my own, which I prepared for her on several occasions.. We enjoyed the results. I recommend preparing the ingredients before starting the sauté.
- Remove stems, peel and scrape out gills of large Portobello Mushroom Caps (2-4)
- Peeled and Deveined Shrimp (2-3 Per Cap) Cut-up to bite size chunks..
- Breakfast Sausage (1-1/2 Per Cap). As you cook divide into bite size chunks.
- Minced Garlic (1-2 cloves or too personal taste)
- Minced Onion (I use 2 to 3 slices from a medium sized onion)
- Ground Black Pepper 1/2 teaspoon or more to taste.
- Spinach and/or Minced Zucchini and Minced Summer Squash, mushrooms can also be added to the sauté.
- Ground Basil 1/2-1 teaspoon.
- Sliced Swiss Cheese. One per cap. I prefer Swiss, but your preferred cheese is fine. Shredded cheese works fine as well
It’s okay to taste the sauté and add seasonings to your desired taste.
Preheat oven to 375 degrees.
Saute Sausage with Garlic, Onion, Seasonings, Vegetables in Olive Oil (Extra Virgin)
Cook until sausage is mostly done and add shrimp.
Continue sautéing until shrimp turn light pink..
Place Caps bottom up in backing pan. I prefer to cover pan in tin foil. Place saute on caps. Since I used tin foil, I don’t worry if there is excess saute.
Bake for 10 minutes and add a slice of cheese to each cap.
Bake for 5 more minutes, let cool and serve.