Dinner

Italian Sausage Stuffed Portabella Mushroom Caps is for Dinner.

Italian Sausage Stuffed Portabella Mushroom Caps takes 15 minutes to prepare.

Italian Sausage Stuffed Portabella Mushroom Caps takes 10 minutes to cook.

Italian Sausage Stuffed Portabella Mushroom Caps makes 4 servings.

The ingredients for Italian Sausage Stuffed Portabella Mushroom Caps are:

4 serving mushroom, portabella cap - 1 cap-3 oz serv
3 serving H‑E‑B Premium Italian Sausage
3 serving Aldi's Spice Club Minced Garlic - 1 tsp (5g) (by THENEWKAREN)
2 tbsp Butter, salted
3 oz Tomato Paste
4 serving HEB Thin Sliced Jalapeno Jack Cheese (by ANGLEDGE)
2 oz GRAPE TOMATOS (by SUPERCURL_20)
2 tbsp Bertolli talian Glaze With Balsamic Vinegar

Here is how you make Italian Sausage Stuffed Portabella Mushroom Caps:

1. Wash and pat dry mushrooms and cut off extra stems2. Preheat oven to 400 degrees3. Melt butter and 2 tsp of minced garlic4. Place mushrooms cap side up on a foil covered cookie sheet5. Brush butter/garlic mix on the mushroom cap6. Heat mushrooms in oven for 5 minutes7. Brown of the Italian sausage in a skillet while heating mushroom caps8. Stir tomato paste, 1/2 cup of water, 1 tsp garlic into the meat until meat is fully cooked9. Remove mushrooms from oven and flip over10. Brush remaining butter/garlic mix into the fins of the mushrooms11. Spread meat mixture evenly over each mushroom12, Place 1 slice of cheese on each mushroom13. Slice grape tomatoes in half and place 5 halves on each mushroom14. Heat in oven for about 5 minutes15. Remove from oven and drizzle the balsamic glaze over each mushroom Serving Size:?Makes 4 stuffed mushroom caps

The nutritional information for Italian Sausage Stuffed Portabella Mushroom Caps is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 308.9

• Total Fat: 20.0 g
• Cholesterol: 78.0 mg
• Sodium: 435.9 mg
• Total Carbs: 15.3 g
• Dietary Fiber: 3.8 g
• Protein: 19.3 g