Recipe Database
Sausage and Rice Stuffed Portabellas
Sausage and Rice Stuffed Portabellas
Serves: 4

4 whole portabella mushrooms
2 Tbl fresh Italian parsley, coarsely chopped
2–3 links mild Italian chicken (or pork) sausage, 8 oz
1 (8.8-oz) pouch pre-cooked brown rice
1 cup shredded mozzarella cheese
1/2 cup crumbled Gorgonzola cheese
1/4 cup whipped cream cheese
1 1/2 cups tomato basil pasta sauce


Preheat oven to 400°F.
Remove stems and gills from mushrooms (be careful not to break mushrooms)
Chop parsley
Remove casing from sausage (wash hands)


Preheat large sauté pan on medium 2–3 minutes
Place sausage in pan; cook 3–4 minutes, stirring to crumble sausage, or until no pink remains
Remove pan from heat
Stir in rice, parsley, both cheeses and cream cheese
Fill mushrooms with sausage mixture; place on baking sheet, stuffing side up
Bake 10–12 minutes or until hot and cheese has melted Place pasta sauce in small saucepan on medium-high; bring to a simmer
Serve sauce with mushrooms


These recipes performed at Big Green Egg headquarters in Tucker, Georgia. The place was jumping. Chef Fred brought his "A" game with some good recipes, Karen did the technical stuff, Linda Genovese kept us on time. Mike Stock tried to help as much as possible running two Big Green Eggs in the cold outside and took a few pictures. Kevin did a great show, with many introductions and a good guest as well Emily Robinson (Ultra-Foodie) was there talking about her latest restaurant find (Bite in Alpharetta).