SF Rushrooms

Name: SF Rushrooms
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.

13 ingredients

6 steps

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.

Directions

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.