I received complimentary cheese from @Sartori_Cheese but as always opinions are my own. #SeasonOfCheesin’
Thanks to the good folks at Sartori Cheese It’s the #SeasonOfCheesin’ and I’ve got a delicious sausage stuffed portobello mushroom recipe that’s smothered in a Dolcina Gorgonzola Cream sauce. Filled with flavorful garlic croutons, crumbled sausage, and Aged Asiago cheese these hearty stuffed mushrooms will make the perfect addition to your New Year festivities. Actually, they make perfect appetizers for any occasion while also making the perfect dinner for a quick weeknight meal.
To learn more about other products made by Sartori Cheese please visit their website here and if you are interested in giving this cheese a try please visit their online Cheese Shop .
As always use my recipe as a guide and make this dish your own. Happy cooking and enjoy!
2large portobello mushroom capsstems removed and cleaned of gills
1cupgarlic croutons - crushed
4Tablespoons Olive Oil
1cupcooked crumbled sausage
Handful fresh chopped parsley
1/4cupgrated Sartori Aged Asiago cheese
GORGONZOLA CREAM SAUCE
5ozcrumbled Sartori Gorgonzola
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Pre-heat oven to 400F
Saute shallots and garlic in olive oil; add the sausage and chopped parsley and mix Together. Add breadcrumbs and coat through the mixture. Add grated Asiago cheese and mix. Scoop filling into mushroom caps and bake for aprox. 15-20 minutes.
For the cream sauce: melt together heavy cream, Dolcina gorgonzola and butter. Bring to a simmer.
Drizzle the cream sauce over the mushrooms and enjoy.