SF Rushrooms

Total Time:
45 min
Prep:
35 min
Cook:
10 min

Yield:
20 servings
Level:
Easy

Ingredients
  • 2 pounds ground andouille sausage, cooked and drained
  • 2 tablespoons butter
  • 1/4 cup water
  • 4 cups grated Asiago cheese
  • 1 tablespoon chopped green onions
  • 1 yellow bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 2 cup panko bread crumbs
  • 2 eggs
  • 2 chopped garlic cloves
  • 1 bunch cilantro, leaves chopped
  • 20 medium portobello mushrooms
  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Directions
  • Melt the butter in a small pan over low heat and stir in the water. Combine all of the remaining ingredients in a large bowl and stir in the butter mixture. Remove the mushroom stems and stuff the mushrooms with the cheese mixture.

  • Preheat the grill to 325 degrees F.

  • Arrange the mushrooms, stuffing side up on the grill, and grill until cooked through, about 10 to 15 minutes. Remove the mushrooms from the grill to a serving platter and garnish with more cheese, if desired.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    This recipe is featured in:

    Eats Across America