Sausage Stuffed Baby Portobello Mushrooms

Sausage Stuffed Baby Portobello Mushrooms
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Signature Recipe

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Prep Time

20 minutes

Cook Time

40 minutes



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2 packages (16 ounces each) baby Portobello mushrooms,
1 package (12 ounces) mild Italian sausages, casings removed,
1/4 cup chopped minced green onion,
1/4 cup minced yellow onion,
1 stalk of celery minced,
2 cloves garlic, minced,
1/2 cup Italian seasoned dry bread crumbs,
1/4 cup grated parmesan cheese,
1/8 teaspoon ground black pepper


  1. Separate stems from mushroom caps. Reserve mushroom caps. Finely chop mushroom stems to make 1/2 cup.
  2. Set Ninja Cooking System to STOVETOP HIGH. Place sausage, green onion, onion, celery, chopped mushroom stems and garlic into pot. Cook uncovered 12 -15 minutes or until sausage is cooked through and vegetables are translucent, stirring occasionally.
  3. Turn off pot. Stir in breadcrumbs, 2 tablespoons cheese and black pepper. Spoon filing into reserved mushroom caps. Wipe out the pot with a paper towel. Lightly spray the bottom of the pot with non-stick cooking spray. Place the mushrooms in the pot.
  4. Set to OVEN 425°F for 25 minutes. Cover and cook until mushrooms are tender. Sprinkle with remaining parmesan cheese.

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