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Ingredients and seasonings required for prepare

1. Use 4 LG Portobello Mushrooms [reserve stems]
2. Prepare 1 (6 oz) Bag Pre-cooked Jimmy Dean Sausage Crumbles [use half or all]
3. Prepare as needed Chicken Broth
4. Take 1/2 Cup Fine Chopped Onions
5. Prepare 1/4 Cup Assorted Bell Peppers [fine chop]
6. Prepare 1/4 Cup Sliced Celery [fine chop]
7. Take 1 tbs Minced Garlic
8. Prepare 1/4 Cup Spinach [shredded]
9. Prepare 1/4 Cup Chopped Parsley [+ reserves for garnish]
10. Prepare 1 tbs Minced Garlic
11. Prepare 1 tsp Granulated Onion Powder
12. Prepare 1/4 tsp Thyme & Salt & Pepper [to taste]
13. Prepare 1 (8 4/5 oz) Uncle Bens White Or Brown Rice Cups [heat for 1 minute - use 1 1/2 or all]
14. Prepare 1/2 Cup Seasoned Bread Crumbs [+ reserves for topping]
15. Take 1 Cup Shredded Cheddar Cheese
16. Prepare 1/3 Cup Shredded Mozzarella Cheese and Parmesan Cheese
17. Prepare 2 packets McCormick Pork Gravy

Remove stems from mushrooms (discard or save for another use). Place mushroom caps on a rack in a shallow roasting pan; fill each with a rounded teaspoonful of goat cheese. Sprinkle with pepper; drizzle with oil. Divide and stuff the sausage mixture between the mushroom caps then cover each of them with the remaining mozzarella cheese.

Step by step to make Mike's EZ Sausage Stuffed Portobello Mushrooms:

1. Gently wipe mushrooms to clean with a damp paper towel. Don't rinse them tho. They'll absorb every bit of fluid you put on them.
2. Preheat oven to 400°.
3. Pull stems and fine chop them.
4. Gently clean out the fine black inner fibers with a spoon. Rub a small amount of olive oil oil on the tops of your mushrooms.
5. Chop all of your vegetables and add to a pan with a few tablespoons oil. Add your seasonings, rice, sausage and mushrooms as well. Add chicken broth as needed. Cover and fry until vegetables are translucent.
6. Transfer mixture to bowl and add all bread crumbs and cheeses, except for parmesan. Mix well while mixture is piping hot.
7. Pack sausage rice mixture into all 4 mushrooms tightly.
8. Add parmesan cheese to the tops and coat with bread crumbs. Spray tops with Pam to crisp up your crumbs.
9. Make your pork gravy. Powdered or jarred. McCormick is a great powdered brand and a real timer saver. It usually requires 1 cup water per packet. But, I add only 3/4 cup for a thicker gravy on this specific dish. Whisk gravy constantly until bubbling and thickened.
10. Bake at 400° for 20 minutes. Or, until tops are crispy and golden brown.
11. Lightly drizzle thick pork gravy over your crusty Portobello tops. Garnish with fresh parsley. Serve hot. Enjoy!
12. Done and ready to serve!

Prep the mushrooms: Carefully remove stems from mushrooms, reserve and chop the stems for the stuffing. Place the mushrooms stem side down onto a baking pan. Remove from the oven and using paper towels soak up excess water. Lightly spray or brush a standard sheet pan with olive oil. Distribute the portobello mushrooms, stem side up, on the baking sheet and brush or spray lightly with olive oil.

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