Recipe: Stuffed Portabella Mushroom Caps

There’s something about Pubix Greenwise Italian chicken sausage that makes this meal amazing. Any Italian sausage would do, but I’ve loved it most with that brand. Yet another adaptation, this started out from a Publix recipe that used gorgonzola cheese. I like gorgonzola cheese, but it can be overpowering. Replacing the gorgonzola cheese with the blend of Italian cheeses gave it a whole new life.

This recipe can easily be multiplied. Since the size and depth of the caps often varies, sometimes you end up with some stuffing leftover. I usually just serve it on the side, if it lasts that long…sometimes I eat it while I’m waiting for the oven… << shrugs >>

Anyway, this is pretty straightforward, so there’s not much to add. The sausage is already cooked, so you’re basically just keeping it in the oven long enough for the cheeses to blend together inside the cup. I usually check it every once in a while to make sure the cheese on top is melted and not burnt, and that’s how I determine when to take it out. I can usually get some kitchen clean up done while it’s in the oven.

Enjoy! ❤

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s