Sausage Stuffed 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
- Separate stems from mushroom caps. Reserve mushroom caps. Finely chop mushroom stems to make 1/2 cup.
- 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.
- 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.
- Set to OVEN 425°F for 25 minutes. Cover and cook until mushrooms are tender. Sprinkle with remaining parmesan cheese.