SF Rushrooms Recipe

Name: SF Rushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 2 pounds ground andouille sausage, cooked and drained; 2 tablespoons butter; 1/4 cup water; 4 cups grated Asiago cheese; 1 tablespoon chopped green onions; 1 yellow bell pepper, seeded and chopped; 1 red bell pepper, seeded and chopped; 2 cup panko bread crumbs; 2 eggs; 2 chopped garlic cloves; 1 bunch cilantro, leaves chopped; 20 medium portobello mushrooms; A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Servings: persons

2 pounds ground andouille sausage, cooked and drained
2 tablespoons butter
1/4 cup water
4 cups grated Asiago cheese
1 tablespoon chopped green onions
1 yellow bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 cup panko bread crumbs
2 eggs
2 chopped garlic cloves
1 bunch cilantro, leaves chopped
20 medium portobello mushrooms
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

1
Melt the butter in a small pan over low heat and stir in the water.
2
Combine all of the remaining ingredients in a large bowl and stir in the butter mixture.
3
Remove the mushroom stems and stuff the mushrooms with the cheese mixture.
4
Preheat the grill to 325 degrees F.
5
Arrange the mushrooms, stuffing side up on the grill, and grill until cooked through, about 10 to 15 minutes.
6
Remove the mushrooms from the grill to a serving platter and garnish with more cheese, if desired.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 pounds ground andouille sausage, cooked and drained, 2 tablespoons butter, 1/4 cup water, 4 cups grated Asiago cheese, and more.

Yes, SF Rushrooms falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

SF Rushrooms

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