JO'S CHICKEN SAUSAGE STUFFED PORTABELLO MUSHROOMS

Jo's Chicken Sausage Stuffed Portabello Mushrooms image

Provided by Jo Zimny

Categories Turkey

Time 40m

Number Of Ingredients 13

4 lg portabella mushrooms
4 Tbsp olive oil
2 slice turkey bacon (minced)
4 Tbsp minced vedalia onion (minced)
4 Tbsp sweet bell pepper, any colour (minced)
2 lg garlic cloves (minced)
1 c gluten free bread crumbs (divided)
1/2 c romano cheese
2 Tbsp parsley
2 tsp fresh ground black pepper or to taste
2 tsp paprika
1-2 tsp thyme
2 lg eggs

Steps:

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!