Sausage and Gorgonzola Stuffed Portobello MushroomsJan 09, 2020Posted by guestchefPrint
About the Chef:
Chef Anthony Iannone is the co-founder of the North American Pizza and Culinary Academy (NAPCA) in Lisle, IL (just outside of Chicago.) Originally from Queens, New York, Chef Anthony is an experienced chef who has worked in many high-end restaurants around the country, and the world! Now, as a chef instructor at the school, he specializes in teaching wood fired cooking, and many other dishes and styles.
CLICK HERE for a full listing of NAPCA’s classes, and take your wood fired cooking to a whole new level!
About the Dish:
Portobello mushrooms are the mature version of the little, brown, Crimini mushroom. They have a firm texture and full flavor. When selecting your mushrooms, look for ones that are plump, firm, and solid with a nice, earthy smell. The caps are typically 4″ – 6″ in diameter. Peak season is during the fall and winter months. Avoid any mushrooms that are shriveled or slippery, as that indicates they are going bad. Mushrooms can be stored in the refrigerator for apx. 5 days. Portobellos also make a great base for a variety of toppings, and readily absorb the smokey flavors of the fire.
In this video, you’ll find an overview of how to make delicious stuffed Portobello mushrooms — plus, a bonus look at preparing steak on a Tuscan grill, a great accompanying dish! The video was filmed during a recent Wood Fired Cooking Class, which Chef Anthony holds regularly at the school.
- 6 Large Portobello Mushrooms Stem and ribs removed, brushed clean
- 2 Tbsp extra virgin olive oil (or Olive oil spray)
- 1 Tbsp Balsamic vinegar Drizzled
- 1 Lb Italian Sausage Links Removed from casings, crumbled, and cooked
- 1/2 yellow onion Diced small
- 3/4 Cup Gorgonzola cheese Crumbled, divided
- 2 Tbsp Parmesan cheese Grated
- 1/2 Cup Panko Bread Crumbs
- 1/2 Cup fresh parsley Minced
- Salt and fresh cracked pepper
Alternate cooking method: Using a Tuscan grill, let your grill or stainless steel rack heat up with the fire. When you are ready to cook, rake the embers to the mouth of the oven to create a bed of coals under your preheated grill grate. Place you mushrooms directly on the grill to cook.
Chef's Note: To make this an easy vegetarian main dish, simply skip the sausage and substitute 2 cups of frozen spinach, thawed and drained!