Guest guest Posted December 2, 2002 Report Share Posted December 2, 2002 My ever-supportive best friend made this dish tonight (A family favorite) and left out the Italian Sausage for my sake. It was really good and even the carnivores of the group admitted to not missing the meat in it. Very feeling. Served with a side salad and a good bottle of wine...I thought I was in another country! ;~) With kindness, Beth Portabello Ripieno Ala Contessa 4 portabello mushrooms 4oz. sweet Italian Sausage 2 cups bread crumbs 1/2 cup provolone cheese a pinch of fresh herbs: basil, oregano, parsley ¼ cup chopped Spanish onions salt and pepper olive oil balsamic vinegar In a sauté pan, brown sausage and onions, add herbs and cook for four minutes. Let cool. In a bowl, mix bread crumbs and cheese. Add salt and pepper to taste. Then add cool sausage mixture. Next remove the stems from the mushrooms and dip each into olive oil. Place onto a sheet pan. Spoon the sausage mixture onto the portabellos and place into the oven. Bake for 15 minutes at 375 degrees. Toss fresh field greens with balsamic vinegar and oil. Present on a plate, the greens and stuffed mushrooms Mail Plus - Powerful. Affordable. Sign up now Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 2, 2002 Report Share Posted December 2, 2002 My ever-supportive best friend made this dish tonight (A family favorite) and left out the Italian Sausage for my sake. It was really good and even the carnivores of the group admitted to not missing the meat in it. Very feeling. With kindness, Beth Portabello Ripieno Ala Contessa 4 portabello mushrooms 4oz. sweet Italian Sausage 2 cups bread crumbs 1/2 cup provolone cheese a pinch of fresh herbs: basil, oregano, parsley ¼ cup chopped Spanish onions salt and pepper olive oil balsamic vinegar In a sauté pan, brown sausage and onions, add herbs and cook for four minutes. Let cool. In a bowl, mix bread crumbs and cheese. Add salt and pepper to taste. Then add cool sausage mixture. Next remove the stems from the mushrooms and dip each into olive oil. Place onto a sheet pan. Spoon the sausage mixture onto the portabellos and place into the oven. Bake for 15 minutes at 375 degrees. Toss fresh field greens with balsamic vinegar and oil. Present on a plate, the greens and stuffed mushrooms Mail Plus - Powerful. Affordable. Sign up now Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 2, 2002 Report Share Posted December 2, 2002 My ever-supportive best friend made this dish tonight (A family favorite) and left out the Italian Sausage for my sake. It was really good and even the carnivores of the group admitted to not missing the meat in it. Very feeling. With kindness, Beth Portabello Ripieno Ala Contessa 4 portabello mushrooms 4oz. sweet Italian Sausage 2 cups bread crumbs 1/2 cup provolone cheese a pinch of fresh herbs: basil, oregano, parsley ¼ cup chopped Spanish onions salt and pepper olive oil balsamic vinegar In a sauté pan, brown sausage and onions, add herbs and cook for four minutes. Let cool. In a bowl, mix bread crumbs and cheese. Add salt and pepper to taste. Then add cool sausage mixture. Next remove the stems from the mushrooms and dip each into olive oil. Place onto a sheet pan. Spoon the sausage mixture onto the portabellos and place into the oven. Bake for 15 minutes at 375 degrees. Toss fresh field greens with balsamic vinegar and oil. Present on a plate, the greens and stuffed mushrooms Mail Plus - Powerful. Affordable. Sign up now Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 3, 2002 Report Share Posted December 3, 2002 Wow, that sounds so good. I bet you could use those MSF sausage crumblies in there with no problem, or just skip them altogether like she did. What kind of wine was served? Mmmmmm. I love my vino. ~ P_T ~ All progress has resulted from people who took unpopular positions. ~ Adlai E. Stevenson ~~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~~~~~> , Beth Skeen <boomothergoose> wrote: > > My ever-supportive best friend made this dish tonight (A family favorite) and left out the Italian Sausage for my sake. It was really good and even the carnivores of the group admitted to not missing the meat in it. Very feeling. Served with a side salad and a good bottle of wine...I thought I was in another country! ;~) > > With kindness, > Beth > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 3, 2002 Report Share Posted December 3, 2002 <<Wow, that sounds so good. I bet you could use those MSF sausage crumblies in there with no problem>> Ohhh. That sounds good and as if it would give it more of a bulk. Will have to try that. With kindness, Beth ~ P_T ~ <patchouli_troll wrote:Wow, that sounds so good. I bet you could use those MSF sausage crumblies in there with no problem, or just skip them altogether like she did. What kind of wine was served? Mmmmmm. I love my vino. ~ P_T ~ All progress has resulted from people who took unpopular positions. ~ Adlai E. Stevenson ~~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~~~~~> , Beth Skeen <boomothergoose> wrote: > > My ever-supportive best friend made this dish tonight (A family favorite) and left out the Italian Sausage for my sake. It was really good and even the carnivores of the group admitted to not missing the meat in it. Very feeling. Served with a side salad and a good bottle of wine...I thought I was in another country! ;~) > > With kindness, > Beth > Quote Link to comment Share on other sites More sharing options...
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