How to Make Sausage-Stuffed Portobello Mushrooms with Herbed Creme Fraiche
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Preheat oven to 375°F (190°C). Brush mushrooms with olive oil; season with salt, pepper, garlic powder.
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Fill each mushroom cap with pork sausage, shaping into a mound.
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Bake mushrooms for 18 minutes, until sausage is cooked through and mushrooms are tender.
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Mix crème fraîche, parsley, and chives in a small bowl.
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Top baked mushrooms generously with herbed crème fraîche and serve.
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Pro Tips for Perfect Sausage-Stuffed Portobello Mushrooms with Herbed Creme Fraiche
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of large portobello mushrooms, stems removed, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Sausage-Stuffed Portobello Mushrooms with Herbed Creme Fraiche?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Sausage-Stuffed Portobello Mushrooms with Herbed Creme Fraiche?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for large portobello mushrooms, stems removed?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
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