French Toast Casserole with Breakfast Sausage
55 MINS
10 - 12 servings
STUFFED PORTABELLA MUSHROOMS
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STUFFED PORTABELLA MUSHROOMS
45 MINS | 6 servings
Ingredients:
- 1 lb Hatfield® Recipe Essentials® Sweet Italian Ground Sausage
- 6 portabella mushroom caps
- ½ cup Gruyere cheese, shredded
- 1 bunch scallions, chopped
- ¼ cup panko breadcrumbs
- ¼ cup chicken broth
Preparation:
- Preheat oven to 350°F.
- Wash mushrooms. Remove gills and stem inside the mushroom.
- In a sauté pan over medium high heat, cook sausage, stirring and breaking up with a spoon. Cook until sausage is fully browned, about 10 minutes. Drain and allow to cool.
- Once sausage is completely cooled add cheese and scallion. Mix until combined.
- Stuff the mushrooms with sausage mixture and top with panko bread crumbs.
- In a glass baking dish, pour chicken broth and place stuffed mushrooms in dish and bake until heated through, about 20-25 minutes.
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