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They are very good! We really like them. I frequently make the recipe with just a little crumbled bacon instead of the sausage and use that as a side dish with a grilled chicken breast. Yummy.
Erin
Mom to three wonderful 7th graders!
The time is flying by.
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SmartCarb Cooking book
Do I have that book??? I just fried up a sausage mixture to stuff mushrooms with, but they're just big old plain ones.
Practice safe lunch. Use a condiment.
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We made the Sausage Stuffed Portobello recipe from the Weeknight Grilling book for the second time last night. I don't have the Low Carb book for comparison ... this one has Italian sausage, onion, peppers, garlic, spinach & fresh mozzarella in the stuffing, topped with sliced romas and a parmessan bread crumb topping.
The second batch was better because we learned that the bowl shapped portobellos are best for holding in the filling. The filling recipe makes enough to stuff 6 large portobellos. The sausage mixutre needs to be sauted until nearly all of the liquid is reduced, otherwise it's too soupy when the liquid from the portobello and the mixture combine. Also, mix in the mozzarella just before stuffing. It's easier to work with when it's not already melted. Since this is grilled, we brushed the bottoms of the portobellos with olive oil to prevent sticking.
It was better the second time mostly because of the bowl shaped portobellos. The first time it was a struggle to keep them together on the grill.
This recipe is definitely worth a try!