As a starter for dinner parties or side dish for any meal, this Stuffed mushroom is a perfect balance in freshness from tomatoes, basil and mozzarella. Nothing to complain about and it's approved by our picky eater, my son Adam.
Ingredients you need:
Some portobello mushrooms (unstemmed then roughly chopped the stem), fresh chicken sausage (homemade pr store buy), diced tomatoes, dices red bell pepper, chopped fresh basil, dried oregano, mozzarella cheese (cut into small chucks), some grated parmesan cheese, chopped garlic, olive oil, chopped onion, salt and black pepper.
First step:
Rub the mushrooms with salt, and cook both sides in hot oil until the liquid's all out.
Put it up side down as you see in the picture and set aside. The idea to cook it first is to broil them and you won't lose the meaty texture and the result will not soak when comes out from the oven.
Second step:
In a bowl, mix some diced tomatoes, chunk of mozzarella cheese, chopped fresh basil, dried oragano, salt, diced red bell pepper, black pepper, some olive oil, grated parmesan cheese and cooked spinach.
In a hot oil pan, cook fresh chicken sausage until it's cook then add it into the mixture bowl with other ingredients.
Using the same frying pan and some remaining oil saute some chopped garlic follow with some chopped onion until fragrant with some salt, add the chopped mushroom's stem then add it it into mixture ingredients.
Third step:
Fill the mushroom with the stuffing and broil for 4 to 5 minutes. Serve while it's hot.
It's super juicy in every bite, the mushroom is so meaty and the homemade chicken sausage is an extra dimension of delicacy with herby flavors.
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