Sausage and Gorgonzola Stuffed Portobello Mushrooms
Wood fired Portobello mushroom caps stuffed with Italian sausage and flavorful, cheesy goodness!
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
Course Appetizer, Main Dish
Cuisine Italian
- 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
Mushroom and General Prep
Fully heat your oven until the dome is white/clear. Allow the wood to burn down to embers. You can push the coals to the side or back of the oven. When it is time, you will cook the mushrooms on a cast iron pan or "sizzle plate" on the oven floor, away from the direct heat of the coals.
Remove the casing from the sausage and crumble the meat onto a pan (either a cast iron frying pan or a sizzle pan.) Place in a cooler section of the oven and let it slowly cook. (You don't want it to be too crispy.) When it is done, move it to the side and let it cool a bit while you are preparing the mushrooms.
Remove the stem and ribs (gills) from the mushroom caps with a spoon. Brush off any dirt, or wash the caps briefly in cool water (do not soak!)
Place the mushroom caps on a sizzle pan or baking pan. Drizzle the center of the caps with the balsamic vinegar, sprinkle with salt and pepper, and drizzle with olive oil (or spray with cooking oil.)
Put them in the oven away from the heat (near the mouth) to par cook to about 50% (apx. 5 min) and then remove from the oven and set them aside.
Stuffing Prep
Remove the cooked sausage from the skillet and place it in a bowl. Break up the meat and remove some of the oil.
Add the other ingredients: diced onions, crumbled Gorgonzola, some Parmesan, and most of the breadcrumbs. Combine with a fork. Spoon about a teaspoon of the mixture into each mushroom cap.
Sprinkle the stuffed mushrooms with the remaining tablespoon of panko crumbs and some of the parsley.
Baking and Finishing the Dish
Roast the mushrooms for 10-12 minutes away from the direct heat, or until the cheese has started to melt and they are golden on top. Note: Because you have pre-cooked the mushrooms, you can reduce the cooking time to about half, depending on the temperature of your oven. (You are basically just warming them up.)
Finish with additional fresh parsley and serve.
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!
Keyword forno bravo, North American Pizza and Culinary Academy, NAPCA, Portobello Mushroom, Portabella Mushroom, Gorgonzala Cheese, Wood Fired Stuffed Mushroom, Chef Anthony Ianonne, Italian Appetizer, Anthony Ianonne