Sexy Bunneh makes Stuffed Portabellos

A few years back when Bunneh and I were dating we were talking about the aspects that make a person attractive.  I told him that two things I found very sexy were a man with dishpan hands and a man that helped with the cooking.  For President’s day he went for very sexy by doing dishes and creating a beautiful meal of giant portabellos stuffed with andouille sausage. It was determined that night that my job was to take pictures and enjoy eating.

So without further ado…a photo montage of Sexy Bunneh and Stuffed Portabellos.

Stuffed Mushrooms

Andouille sausage out of the casing and gently browned

Stuffed Mushrooms

Sauteed veg

Stuffed Mushrooms

Bunneh measures cheese and breadcrumbs

Stuffed Mushrooms

Roasted caps get dressed

Stuffed mushrooms

Serve it up!

Stuffed Portabellos

1-2 sausages, removed from casing and browned

1 small white onion

1 clove garlic

2-3 celery ribs, sliced

1/2 cup panko bread crumbs

1/2 cup mixed Italian cheeses

4 large portabello caps

olive oil

salt

pepper

Preheat oven to 375 F.  Prepare caps by removing stems and scraping out gills.  Brush with olive oil and place on a cookie sheet, cap side up.  Roast for 10-15 minutes.  While mushrooms are roasting saute sausage and set aside.  In the same pan saute onions, celery and garlic until the onions are translucent but the celery still has some crunch.  Add sausage back to veg and warm. Combine with bread crumbs and cheese.  Stuff mushroom caps with dressing and bake an additional 15-20 minutes until dressing is crisp.  Serve.

These are fantastically yummy, though we decided that next time we’ll add a little diced carrot for color and maybe pour some aged balsamic vinegar over the top!

Jana Brown

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