Italian Sausage Stuffed Portobellos...again.

[Don Cash]

We did these a few weeks ago but over salted them. This time no added seasoning...but more documentation.

Sausage, minced garlic and mushrooms.

Sausage browned in a little olive oil.

Then added the minced garlic at the end of the browning.

Cooling off a little while the grill settles down to 350*.

Ready to add the cream cheese, parm, cayenne, and s&p...

Filling mixed, mushrooms ready to stuff.

Stuffed.

Kettle perfect.

On. 20 minutes, rotating at the 10 minute mark.

Grated fontina added and melted for 5 more minutes.

Off with some parsley for color...

Plated with a simple salad.

Unbelievably good! One of my new favorite meals, for sure!
Thanks for checking this out.

 

[John Solak]

I didn't think it was possible but they look better this time around!!

 

[Mike Coffman]

Outstanding meal and photos Don!

 

[Wayne Truelove]

DON!! Perfect! I crave everything in this meal...like grillin' mush caps but haven't done them this way.....YET! Thanks.

 

[Becky M-M]

nice.... i have never tried portabellas. do they really have a "meaty" flavor?

 

[Mark Skeet]

Awesome Don! I would eat about 3 or 4 of those.

 

[Kevin L (NKY)]

Don that is a great idea for a meal i am going to do that this week for sure, thanks for the inspriation.
Kevin

 

[Andy Beers]

Looks good I,ve got to try that reciepe

 

[Jim McKelvey]

Holy cow - those look awesome!! Very nice!

Jim

 

[Jim Lampe]

BEAUTIFUL!!!
Don, you amaze me!

 

[Len Dennis]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Becky M-M:
nice.... i have never tried portabellas. do they really have a "meaty" flavor? </div></BLOCKQUOTE>

Not really "meaty", just a lot more flavour than younger 'shrooms.

After all, porto's are just regular white/cremini/etc shrooms that are very mature (ie: they just let regular mushrooms keep growing instead of picking when they're small).

Portos go great with steak in that because of that intense woodsy flavour, they bring out the best in both mushrooms and steak.

 

[Don Cash]

Thanks everyone!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Becky M-M:
nice.... i have never tried portabellas. do they really have a "meaty" flavor? </div></BLOCKQUOTE>
What Len said. Also, they take on marinades very well, so making them taste "meaty" is pretty easy...just use a steak marinade.

 

[Bob Correll]

And once again I'm reminded that I GOTTA MAKE THESE!!

Beautiful and tasty looking cook Don!

 

[Jeremy Calow]

Thank you sir may I have another... Great work Don, got me thinking about what other things one might stuff into a portobello... I thought of maybe a fennel, sweet pepper and pork blend may work well too.. I will have to try and find out

 

[Bob Mann]

That's great, looks really good!

Bob

 

[Wolgast]

Sweet Don! i Like!

 

[RichPB (richlife)]

Just as everyone has said, Don. Those look fantastic! I'm not big on mushrooms, but I recently had a portobello grilled and I am definitely a convert. That one was basically just cheese filled, but yours look SO much better! And they inspire such great ideas like the spinoff that Wayne Truelove posted.

Now, do you have a cookbook published a la mode of your recipe for these 'shrooms? I think you would make a fortune! But thanks for giving it to us for free

.

Rich

 

[Mike P.]

That's a Great cook Don!

 

[Timothy Hoffman]

More shroomtastic caps. Yum.

 

[Gary H. NJ]

Woo. Great post Don. Can't say enough good things about this one. Delicious!!!