These stuffed mushrooms not only taste wonderful but they become part of this beautiful sunflower plate design. I served these this past weekend and my guests were amazed…
Any plate with a flower design in the middle will work; have fun creating.
Portabella’s with Sausage, Ricotta, Roasted Garlic
and Sweet Red Peppers
By The Gourmet Farm Girl
6 medium size portabella mushrooms
1 1/4 cups fresh ground pork sausage
1 1/4 cup ricotta cheese
6 cloves roasted garlic
1 medium sweet red bell pepper sliced thin and cut in half
1 tablespoon roasted chili pepper seeds
3 tablespoon red onion (minced)
1/2 teaspoon cracked black pepper
1/2 teaspoon sea salt
1/2 cup fresh grated Parmesan cheese
2-3 tablespoons fresh chopped parsley
Plus additional for garnish
Pre-heat oven to 350 degrees
Peel the outer skins from 1 head of garlic; remove the end and place on an oven proof pan or stone.
Drizzle with 1-2 tablespoons extra virgin olive oil and bake for 40-45 minutes still the garlic is soft and fragrant. Remove from oven and let cool
Wash and remove the seeds from the pepper and slice into thin strips; set aside
In a medium size skillet over medium to medium high heat drizzle 2-3 tablespoons extra virgin olive oil; add the pork sausage; chop into small pieces as your brown the meat; 10-12 minutes
Reduce heat to low; stir in the ricotta, onions, pepper seeds, salt and pepper. Gently squeeze out some of the roasted garlic cloves into a small mixing bowl; smash with a fork and add to the meat mixture.
Remove stems from the mushrooms and a few of the gills to create a pocket. Stuff each mushroom with some of the meat mixture and lay several slices of the red pepper on top.
Bake on a cooking stone or heavy cookie sheet for 10-15 minutes or till soft; remove from oven and top with grated cheese and chopped parsley.
Plate and add additional sprigs of parsley or rosemary if desired; great right off the baking stone too!
Double if serving more