Sausage Stuffed Portobello Mushroom Steaks w/ Cheesy Goodness

3 Ingredients, 3 Steps , Main Dish , Meatless, Microwave/Oven Bag

Serves 2

2 Portobello Mushrooms, stems removed
4 Ounces Favorite Sausage Blend (Best with a combo of sausage meat & slices for visual appeal)
1 Cup Cheese Sauce (Sundried Tomato Cream Sauce)

Use a scoop to load the sausage blend into the Portobello caps. Press the mix into the mushrooms in a nice rounded shape. If using standard bags put the sauce into the bottom of the bags & top w/ the stuffed mushrooms. For dual bags load sauce into one side & stuffed mushroom caps into the other. Seal the bags.

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COOKING INSTRUCTIONS: Microwave for 5 mins on high or roast in 350 oven or toaster oven for 15 to 20 mins (internal temp to 160 if using raw sausage). Let rest in bag 2 mins before opening. Garnish w/ fresh herbs, thinly sliced scallions & edible blossoms.

NOTE: Ready. Chef. Go! bags allow for excellent texture in the microwave & fast cooking in the oven. The results are always succulent & tender. You’ll taste the difference. Virtually no clean up. Scrumptious & versatile. Great with all forms of organic & natural sausages chicken, turkey, beef, pork, etc. Easily adaptable to vegan & vegetarian options using Beyond Meat & other vegan sausages & vegan & vegetarian cream sauces. Suited for gluten free, grain free, paleo & keto applications.

Sausage Stuffed Portobello Mushroom Steaks w/ Cheesy Goodness

3 Ingredients, 3 Steps , Main Dish , Meatless, Microwave/Oven Bag

Q&A

Courtesy of Chef Mark Cleveland

Serves 2

2 Portobello Mushrooms, stems removed
4 Ounces Favorite Sausage Blend (Best with a combo of sausage meat & slices for visual appeal)
1 Cup Cheese Sauce (Sundried Tomato Cream Sauce)

BUY THIS RECIPE'S BAG