Sausage and Gorgonzola Stuffed Portobello Mushrooms
Jan 09, 2020Posted by guestchefPrintAbout the Chef:
Chef Anthony Iannone is the co-founder of the North American Pizza and Culinary Academy (NAPCA) in Lisle, IL (just outside of Chicago.) Originally from Queens, New York, Chef Anthony is an experienced chef who has worked in many high-end restaurants around the country, and the world! Now, as a chef instructor at the school, he specializes in teaching wood fired cooking, and many other dishes and styles.
CLICK HERE for a full listing of NAPCA’s classes, and take your wood fired cooking to a whole new level!
About the Dish:
Portobello mushrooms are the mature version of the little, brown, Crimini mushroom. They have a firm texture and full flavor. When selecting your mushrooms, look for ones that are plump, firm, and solid with a nice, earthy smell. The caps are typically 4″ – 6″ in diameter. Peak season is during the fall and winter months. Avoid any mushrooms that are shriveled or slippery, as that indicates they are going bad. Mushrooms can be stored in the refrigerator for apx. 5 days. Portobellos also make a great base for a variety of toppings, and readily absorb the smokey flavors of the fire.
In this video, you’ll find an overview of how to make delicious stuffed Portobello mushrooms — plus, a bonus look at preparing steak on a Tuscan grill, a great accompanying dish! The video was filmed during a recent Wood Fired Cooking Class, which Chef Anthony holds regularly at the school.
Sausage and Gorgonzola Stuffed Portobello Mushrooms
Ingredients
- 6 Large Portobello Mushrooms Stem and ribs removed, brushed clean
- 2 Tbsp extra virgin olive oil (or Olive oil spray)
- 1 Tbsp Balsamic vinegar Drizzled
- 1 Lb Italian Sausage Links Removed from casings, crumbled, and cooked
- 1/2 yellow onion Diced small
- 3/4 Cup Gorgonzola cheese Crumbled, divided
- 2 Tbsp Parmesan cheese Grated
- 1/2 Cup Panko Bread Crumbs
- 1/2 Cup fresh parsley Minced
- Salt and fresh cracked pepper
Instructions
Mushroom and General Prep
- Fully heat your oven until the dome is white/clear. Allow the wood to burn down to embers. You can push the coals to the side or back of the oven. When it is time, you will cook the mushrooms on a cast iron pan or "sizzle plate" on the oven floor, away from the direct heat of the coals.
- Remove the casing from the sausage and crumble the meat onto a pan (either a cast iron frying pan or a sizzle pan.) Place in a cooler section of the oven and let it slowly cook. (You don't want it to be too crispy.) When it is done, move it to the side and let it cool a bit while you are preparing the mushrooms.
- Remove the stem and ribs (gills) from the mushroom caps with a spoon. Brush off any dirt, or wash the caps briefly in cool water (do not soak!)
- Place the mushroom caps on a sizzle pan or baking pan. Drizzle the center of the caps with the balsamic vinegar, sprinkle with salt and pepper, and drizzle with olive oil (or spray with cooking oil.)
- Put them in the oven away from the heat (near the mouth) to par cook to about 50% (apx. 5 min) and then remove from the oven and set them aside.
Stuffing Prep
- Remove the cooked sausage from the skillet and place it in a bowl. Break up the meat and remove some of the oil.
- Add the other ingredients: diced onions, crumbled Gorgonzola, some Parmesan, and most of the breadcrumbs. Combine with a fork. Spoon about a teaspoon of the mixture into each mushroom cap.
- Sprinkle the stuffed mushrooms with the remaining tablespoon of panko crumbs and some of the parsley.
Baking and Finishing the Dish
- Roast the mushrooms for 10-12 minutes away from the direct heat, or until the cheese has started to melt and they are golden on top. Note: Because you have pre-cooked the mushrooms, you can reduce the cooking time to about half, depending on the temperature of your oven. (You are basically just warming them up.)
- Finish with additional fresh parsley and serve.
