Herb Stuffed Portabella Mushrooms with Johnsonville Brats
Herb Stuffed Portabella Mushrooms with Johnsonville Brats
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!
Ingredients
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2
links
JOHNSONVILLE® Original Brats, removed from casing*
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4
large
portabella mushrooms or 8 baby portabella mushrooms, stems and gills removed
-
2
tablespoons
olive oil
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2
cups
seasoned stuffing mix
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1
cup
boiling water
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2
tablespoons
butter, melted, if desired
-
1/4
cup
grated Parmesan cheese
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*Cut sausage link end to end, about three-quarters of the way through. Flip sausage link over, grasp casing and pull off.
REVIEWS
Directions
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Preheat oven to 375°F.
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Brush mushroom caps lightly with oil. Place in a greased baking pan.
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Bake, uncovered, at 375°F for 10-14 minutes.
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Meanwhile, in a skillet, crumble and cook sausage over medium heat until no longer pink and lightly browned; drain and set aside.
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In a bowl, combine stuffing mix, water, butter, if desired and sausage.
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Spoon mixture into mushroom caps and sprinkle with cheese.
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Reduce oven temperature to 350°F.
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Bake, uncovered, for an additional 15-20 minutes.
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Serve.