Portabella Nirvana

Ingredients and Weight:

• 8 large portabella mushrooms (about 1 pound)
• 1/2 pound Italian sausage, removed from casing
• 1/2 pound ground beef
• 1/2 pound finely chopped onion
• 1/2 pound finely chopped green bell pepper
• 1/2 pound finely chopped red bell pepper
• 1 (10.75 ounce) can cream of mushroom soup
• 1/2 cup milk
• 1/2 cup grated Parmesan cheese
• 1/4 cup bread crumbs
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Preparation Time:

30 minutes

Cooking Time:

45 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat the oven to 375°F (190°C).
2. Remove the stems from the portabella mushrooms. Remove the gills from the caps and chop finely.
3. In a large skillet, brown the Italian sausage and ground beef over medium heat. Drain off any excess fat.
4. Add the onion, green bell pepper, and red bell pepper to the skillet and cook until softened.
5. Stir in the cream of mushroom soup, milk, Parmesan cheese, bread crumbs, oregano, salt, and black pepper. Bring to a simmer and cook for 5 minutes, or until thickened.
6. Stir in the chopped mushroom gills.
7. Stuff the portabella caps with the sausage mixture.
8. Place the stuffed portabella mushrooms in a baking dish and bake for 25-30 minutes, or until the mushrooms are tender and the filling is bubbly.

Nutritional Information:

(Per serving)

• Calories: 300
• Fat: 15g
• Saturated Fat: 5g
• Cholesterol: 70mg
• Sodium: 600mg
• Carbohydrates: 25g
• Protein: 20g

Dish Characteristics:

• Savory and satisfying
• Stuffed with a flavorful Italian sausage and vegetable filling
• Perfect for a special occasion meal

User Comments:

• "These portabella mushrooms are amazing! The filling is perfectly seasoned and the mushrooms are cooked to perfection." - John S.
• "I love the combination of flavors in this dish. It's perfect for any occasion." - Mary A.
• "These stuffed mushrooms are a great way to impress your guests. They're easy to make and always a crowd-pleaser." - Tom G.

Special Precautions and Tips:

• Be sure to remove the gills from the portabella caps before stuffing them. The gills can be quite tough and unpleasant to eat.
• If you don't have Italian sausage on hand, you can use ground pork or turkey instead.
• To make the dish gluten-free, use gluten-free bread crumbs.