Recipes

Herb Stuffed Portabella Mushrooms with Johnsonville Brats

minutes

30 minutes

5 of 5 Average (1 review)

This recipe from Johnsonville takes the humble mushroom and adds delicious flavors and textures to truly make this a satisfying dish. The use of your favorite stuffing and Johnsonville Original Brats make for a fantastic combination. Add in some grated Parmesan cheese, and you’ve got a simple, elegant meal that’s ready for any occasion!

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Lunch, Dinner, Snacks & Apps, Brats, Quick & Easy

Ingredients Directions Reviews Print Recipe

2 links
JOHNSONVILLE® Original Brats, removed from casing*
4 large
portabella mushrooms or 8 baby portabella mushrooms, stems and gills removed
2 tablespoons
olive oil
2 cups
seasoned stuffing mix
1 cup
boiling water
2 tablespoons
butter, melted, if desired
1/4 cup
grated Parmesan cheese
*Cut sausage link end to end, about three-quarters of the way through. Flip sausage link over, grasp casing and pull off.

Preheat oven to 375°F.
Brush mushroom caps lightly with oil. Place in a greased baking pan.
Bake, uncovered, at 375°F for 10-14 minutes.
Meanwhile, in a skillet, crumble and cook sausage over medium heat until no longer pink and lightly browned; drain and set aside.
In a bowl, combine stuffing mix, water, butter, if desired and sausage.
Spoon mixture into mushroom caps and sprinkle with cheese.
Reduce oven temperature to 350°F.
Bake, uncovered, for an additional 15-20 minutes.
Serve.