6 portobello mushrooms, stemmed (reserve 1 cup minced stems)
3 tablespoon olive oil, plus more for drizzling
30 ounces hot Italian sausage
1/2 cup finely chopped green bell pepper
1/4 medium onion finely diced
2 teaspoons minced garlic
1/2 cup plain pork rind crumbs
2 cups freshly grated Parmesan or Romano
1/4 cup minced fresh parsley leaves
2 teaspoons Italian herb blend
2 egg, lightly beaten
Preheat the oven to 400°F. Line a rimmed baking sheet with aluminum foil and set aside.
Cut or pull the stems off of each mushroom. Dice the stems until you have 1 cup diced. Reserve that 1 cup and discard the remaining stems.
Use a spoon to scoop the dark “gills” out of the inside of each mushroom. Discard the gills.
Lightly brush the tops of each mushroom with olive oil.
Place the mushrooms with topside down on the prepared baking sheet. Set aside.
Cook the sausage in a medium skillet until browned, about 4 minutes. Add the onion, bell pepper, mushroom stems, and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove from heat.
Add the pork rind crumbs, 1-1/2 cup of Parmesan, 1/4 cup of parsley, and the Italian blend. Mix well. Add the egg, and stir until well combined.
Divide the filling among the mushroom caps. Place the filled mushrooms on the baking sheet.
Divide the remaining parmesian evenly among the tops of the mushrooms.
Bake until golden brown on top and the mushrooms are tender, about 18-20 minutes. Remove from oven and let cool slightly.
Garnish with remaining parsley, drizzle with olive oil, and serve warm or at room temperature.
It looks like it’s personal preference on whether the gills bring a muddy flavor or the stems are too woody from this America’s Test Kitchen video on cleaning portobello mushrooms. They discard the gills and the stems. I use the stems only when they’re not woody.
looks yumalicious! The stuffing would be fab in peppers, my Hubby is drooling, he LUVS stuffed peppers.