jo's chicken sausage stuffed portabello mushrooms

How To Make jo's chicken sausage stuffed portabello mushrooms

• 1

  Remove the stems from the mushrooms and set aside. Rub the mushrooms all over with olive oil. Mince the mushroom stems and set aside.
• 2

  Preheat your oven to 400'F. Line a baking sheet with parchment paper.
• 3

  Heat a medium sized skillet. I get my sausage in a casing, I remove the sausage and discard the casing. Add the sausage and cook until most of the pink is gone. Add the minced turkey bacon and saute it for a minute or two.
• 4

  Next add the minced onion, bell pepper and garlic, saute for another couple of minutes. Turn off the heat and set it aside.
• 5

  If you want to make your own Gluten Free bread crumbs, I took two pieces of bread and ripped them up and processed them until they were fine crumbs. I have never seen gluten free crumbs here, so making my own was necessary.
• 6

  Mix the bread crumbs and the cheese in a bowl. Reserve 6 tablespoons so you can sprinkle it on the top of the stuffed mushrooms.
• 7

  In a large bowl add the bread crumb/cheese mixture, minced mushroom stems, sausage mixture, herbs and spices and gently toss to combine. Add the two eggs and mix well until you have a sticky mixture.
• 8

  Stuff each of the 4 mushrooms well. You should have a good mound on each. Set on the prepared baking sheets and top with your reserved bread crumb cheese mixture.
• 9

  Bake at 400'F for 15-20 minutes. Serve warm.
• 10

  Enjoy!
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