Portabella Mushrooms Were 49 Cents!!

Stuffed Portobello Mushroom

Tuesdays are typically when I have the house to myself after work; Kevin usually has band/music practice. These are the nights when I might either just have a bowl of cereal for dinner or if the mood strikes, I'll become Chef Jackie and make a new recipe that he wouldn't normally eat. This particular week, Portobello mushrooms were on sale for 49 cents/lb!!! Jackpot! I bought two and started to think of tasty ways I could create my own stuffed mushroom using a few store bought items, but also some things I already had at home.  I'm excited to say that I created this all on my own (no help from another recipe) and it turned out amazing!! 

The second one was even tasty reheated for lunch the next day (minus the fried egg).

Italian Sausage Stuffed Portobella Mushroom 

2 Portobello Mushrooms

12 oz Mild Italian Sausage

2 Portobello Mushrooms

1 tbsp shallot - finely chopped

1 tsp minced garlic

1 cup Cherry Tomatoes - cut in half

1 1/2 cup Frozen Broccoli Florets

2 tbsp Trader Joe's Artichoke Antipasto

1/8 tsp garlic powder

1/8 tsp onion powder

Pinch of Salt and Pepper

White Sharp Cheddar Cheese (cheese of your choice), shredded

2 eggs

Preheat oven to 450 F.

Wipe the mushrooms down with a damp paper towel. Set them inside a square baking dish. Begin by browning the Italian Sausage. Once complete, transfer to a plate with a paper towel to drain the juices. In the same pan as you just used to brown the sausage (no need to clean it yet...use those juices), add the shallot and garlic and cook until the shallot is browned. Then add the tomatoes, broccoli, and artichoke antipasto. Let cook for a few minutes. Add in the garlic and onion powder and salt and pepper to taste.

Add about 1/2 - 3/4 of the sausage to the pan and the cooked tomato and broccoli mixture. Once it is all combined, place about 1/2 cup of the mixture on top of each mushroom. Top with some shredded cheese and put into the oven. Let cook in the oven for about 8-10 mins or until the cheese is melted and a little browned. With about a minute left, fry an egg to place on top of each mushroom. Yum!!